Or, properly, a minimum of I feel I made the viral honey-glazed salmon. Typically, when a recipe is so fashionable on social media, it’s inconceivable to know whether or not you’re making an authentic recipe or a spinoff of the unique. (I point out this as a result of I like to present credit score to individuals who invent issues, however let me guarantee you, both approach, you’ll very a lot benefit from the model I’ve doctored up.) The recipe entails slicing a salmon filet into cubes, tossing it with a mixture of soy sauce, honey, sesame oil, and rice vinegar, then sautéing it over excessive warmth and serving with avocado slices. The revolution right here just isn’t within the taste combo — it’s extra within the low-stress, fast-cooking approach. It’s simple to get these cubes charry outdoors however tender and uncommon inside.
You possibly can be happy to serve over rice or a easy inexperienced salad, if that’s what time permits, however as a result of the salmon and avocado are each on the smushy aspect, it was vital to me to have a crunchy crispy component (cucumbers, snow peas, and so forth).
Honey-Soy Glazed Salmon Bowl With Avocado
Serves 2 (however recipe will be doubled)
Salad
1 small cucumber, sliced
3 scallions (white and lightweight inexperienced components), minced
12-15 snow peas chopped (non-obligatory)
cilantro (for garnish, non-obligatory)
olive oil & lemon juice
Salmon
8 ounces salmon fillet, reduce into 1-inch cubes as proven
1 teaspoon grated ginger
1 clove garlic, pressed or grated
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons honey
1 teaspoon sesame oil
1 tablespoon (un-toasted) sesame seeds
1 tablespoon impartial oil
1 avocado, halved and sliced skinny
cilantro and scallions (for serving)
Spicy mayo
3 tablespoons mayo
2 teaspoons Sriracha
combined
Mix all of the salad components in two separate shallow single-serving bowls and toss.
In a mixing bowl, mix the salmon, ginger, garlic, soy sauce, rice vinegar, honey, sesame oil, and sesame seeds. Toss so the salmon cubes are properly coated and let sit about 10 minutes if in case you have time.
Warmth the oil in a big nonstick skillet over medium-high warmth. Utilizing tongs, add salmon items to the new pan, ensuring to not crowd the pan. (You might need to do that in batches, which didn’t trigger my standard impatient annoyance, because the cooking is quick.) Fry salmon for a complete of about 3 minutes, flipping a couple of instances to get 2 or 3 of the perimeters browned. It ought to look caramelly and lacquered like my image.
Place the salmon items on high of your salad greens together with the avocado slices. Heap the spicy mayo (3 tablespoons mayo, 2 teaspoons Sriracha, combined) on the aspect and serve. If I had a type of nifty squeeze bottles, I’d use that to drizzle the spicy mayo all around the high, however I don’t, so I didn’t.
Ideas? Would you make this? Another salmon recipes you like? Observe Jenny’s publication Dinner: A Love Story, when you’d like.
P.S. Extra Jenny recipes we love:
* chicken parm meatballs
* one-dish sausage bake
* smashed pea toast
* soup and salad for dinner
* salmon for beginners
* lazy man’s ratatouille
* a crisp for all seasons
* French pound cake, with apples
* a New York breakfast spread
(This recipe first appeared on Jenny’s publication Dinner: A Love Story.)
