Ginger Honey Salmon Rice Bowl

a photo of honey ginger salmon on a bed of rice with mango cucumber salsa

Ginger Honey Salmon Rice Bowl

These ginger honey salmon bites are marinated, baked, and served with fluffy rice and a refreshing mango-cucumber salsa. It's a flavor-packed salmon rice bowl that requires minimal prep and will be on your table in 30 minutes making it perfect for a weeknight dinner.

note - ingredients can be approximate

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Prep Time 10

Cook Time 15

Marinating Time 10

Course Main Course

Cuisine Australian

Servings

Calories 520 kcal

Equipment

Large and Deep Container

Ingredients

45 g (3 tablespoon) soy sauce, all purpose
60 g (½ cup) ginger in honey, or regular honey
15 g (1 tablespoon) white wine vinegar, Note 2
15 g (1 tablespoon) lemon juice, fresh recommended
5 g (1 teaspoon) sesame oil, optional but recommended
2 cloves garlic, crushed, see note 3
15 g (2 tablespoon) ginger, grated, see note 3
600 g (1 ⅓ lb) Salmon, skin off approx.4 fillets
200 g (1 cups) rice, yields 3 cups cooked
1 mango
2 cucumber, small
½ red onion

Instructions

Prepare

Preheat oven to 200°C (400°F).
Grate 2 cloves garlic and 15 g (2 tablespoon) ginger, whisk together with 45 g (3 tablespoon) soy sauce, 60 g (½ cup) ginger in honey, 15 g (1 tablespoon) white wine vinegar, 15 g (1 tablespoon) lemon juice, 5 g (1 teaspoon) sesame oil.
Cut 600 g (1 ⅓ lb) Salmon into bite-sized pieces and place in the marinade. Let the salmon sit for 10-20 minutes (or up to an hour).
Cook 200 g (1 cups) rice according to your preferences or follow my tips and tricks
Dice 1 mango, 2 cucumber, ½ red onion and mix together in a bowl. Set aside.

Cook

Add salmon pieces (in the marinade) to an oven-safe container and bake for 10–12 minutes until cooked through (they'll break apart and be a lighter pink)
Add cooked rice, top with salmon bites, spoon over extra sauce, and finish with mango salsa.

Video

Notes

Note 1 - Ginger in Honey

substitutions - regular honey (add more ginger to taste)

Note 2 - white wine vinegar

substitutions - other white vinegars, apple cider vinegar, rice wine vinegar, mirin

Note 3 - Ginger and Garlic

Fresh is recommended (especially ginger) to give you the best flavor but can be substituted with jarred if required.

Storing -

Store rice and salmon separate to the mango salsa for 2-3 days in an airtight container in the fridge.

Reheating -

Reheat rice and salmon in the microwave on 1 minute intervals for 2-3 minutes until warmed through.

Nutrition

Calories: 520kcalCarbohydrates: 67gProtein: 36gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 83mgSodium: 479mgPotassium: 1178mgFiber: 3gSugar: 22gVitamin A: 729IUVitamin C: 27mgCalcium: 70mgIron: 2mg

Keyword Salmon Recipe, seafood recipe

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