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Hot Honey Salmon Bowls with Mango Salad

A delightful recipe bursting with vibrant flavors and textures, combining marinated salmon with a refreshing mango salad atop creamy coconut-lime rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 600
Ingredients Method Notes

Ingredients
  

Marinade for Salmon
  • 3 tablespoons Seasoned Rice Vinegar Adding a tangy and aromatic punch.
  • 2 tablespoons Lower-Sodium Tamari Gluten-free alternative to soy sauce.
  • 2 tablespoons Honey Bringing natural sweetness.
  • 2 tablespoons Chili-Garlic Sauce Infusing the dish with heat and flavor.
  • 1 teaspoon Granulated Garlic For a subtle garlic essence.
  • 1.5 lbs Salmon Fillet, skinless and cut into 1-inch cubes Providing a rich and buttery base.
Rice
  • 1.5 cups Long-Grain White Rice Delivering a fluffy and fragrant accompaniment.
  • 1 can (13.5-oz) Lite Coconut Milk Imparting creaminess and tropical flair.
  • 1.5 cups Water For cooking the rice.
  • 3/4 teaspoon Kosher Salt Enhancing all the flavors.
  • 1 lime Lime Zest Adding a bright citrus aroma.
Mango Salad
  • 1/2 cup Red Onion, shaved or thinly sliced Contributing sweetness and crunch.
  • 1 ripe Yellow Mango, peeled and thinly sliced Giving a juicy and sweet contrast.
  • 2 Persian Cucumbers, shaved or thinly sliced For a refreshing crunch.
  • 1 medium Avocado, peeled and cubed Offering creaminess.
  • 1/3 cup Fresh Cilantro, coarsely chopped Lending a herbaceous note.
  • 2-3 tablespoons Fresh Mint Leaves, chopped For a refreshing lift.
  • 1-2 tablespoons Fresh Lime Juice Extracting the citrusy flavor from the zested lime.
  • Toasted Sesame Seeds For garnish.

Method
 

Marinating the Salmon
  1. In a large mixing bowl, combine the seasoned rice vinegar, tamari, honey, chili-garlic sauce, and granulated garlic. Whisk until well combined.
  2. Reserve 2 tablespoons of marinade in a small bowl for drizzling later.
  3. Add the salmon cubes to the marinade, gently tossing to ensure they're coated. Let marinate at room temperature for 15 to 20 minutes.
Cooking the Rice
  1. In a medium saucepan, combine rinsed long-grain white rice, lite coconut milk, water, and kosher salt.
  2. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 15 minutes, or until the rice is tender.
  3. Remove from heat, keeping covered for an additional 10 minutes, and stir in lime zest.
Pickling the Onions
  1. In a mixing bowl, combine the sliced red onions, seasoned rice vinegar, and kosher salt.
  2. Let the onions sit for 10 to 15 minutes.
Broiling the Salmon
  1. Preheat the broiler to high and arrange the marinated salmon cubes on a parchment-lined baking sheet.
  2. Broil for 8 to 9 minutes until the fish turns opaque, rotating the pan halfway through.
Mixing the Mango Salad
  1. In the bowl with pickled onions, add mango, cucumber, avocado, cilantro, mint leaves, and lime juice. Toss gently to combine.
Assembling the Bowls
  1. Spoon coconut-lime rice into individual bowls.
  2. Top each bowl with broiled hot-honey salmon and a hearty scoop of mango salad.
  3. Drizzle reserved hot honey sauce over the salmon and sprinkle with toasted sesame seeds.

Notes

When selecting salmon, look for bright and firm fillets. If desired, marinate longer for deeper flavor, but avoid too long. Using lite coconut milk keeps the dish creamy without being overly rich.