Crispy Honey Ginger Salmon Bowls

Served with a fresh mango salsa with jalapeños for a balance of spicy, sweet, and savory... in just 30 minuts!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice: rinse the rice until water runs translucent. Add to a pan with 2 cups water. Bring the water to boil over medium-high heat. When water is at a rolling boil, cover the pan with a lid, and turn the heat to low. Leave to simmer until the water is completely absorbed and the rice is tender (about 10 minutes). Remove from the heat and allow to steam with pan lid on for 10 minutes, then fluff with a fork.

Step 2

Make the salsa: combine all ingredients in a bowl and store in the fridge until ready to serve.

Step 3

In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste.

Step 4

Heat the olive oil in a large skillet over medium-high heat. Add the salmon, skin side down and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium and add the garlic. Cook another minute.

Step 5

Pour in the sauce. Cook another 3 minute, until the sauce thickens. Remove the salmon from the skillet.

Step 6

To the skillet add 1/4 cup water. Scrape up any sauce in the pan and simmer until the sauce comes back together.

Step 7

Spoon the salmon over the bowls of rice. Pour the sauce over the salmon.

Step 8

Without washing the pan, add a little olive oil and sauté the Pak choy for 2-3 minutes, until starting to soften.

Step 9

Top the salmon with the salsa, serve with a side of sautéed Pak choy, and enjoy! Add extra jalapenos for extra spice.

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