30 Aug Honey Garlic Salmon Bowls with Mango Salsa
Honey Garlic Salmon Bowls with Mango Salsa
By: Toby Amidor
Nutrition Information
- Serves: 4 servings
- Serving size: 1 bowl
- Calories: 565
- Fat: 28g
- Saturated fat: 7g
- Carbohydrates: 47g
- Sugar: 16g
- Sodium: 320mg
- Fiber: 3g
- Protein: 35g
Prep time:
Cook time:
Total time:
Recipe from Healthy Living High-Protein Cookbook: 85 Recipes and Meal Plans to Build Muscle, Balance Metabolism, and Thrive at Any Age by Toby Amidor. Published by Cider Mill Press. Photo courtesy of Karman Meyer. All Rights Reserved.
Ingredients
- FOR THE SALMON
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons liquid honey
- 2 scallions, greens and whites, chopped
- 2 large cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 tablespoon unseasoned rice vinegar
- ½ teaspoon ground ginger
- 4 (5-ounce) salmon fillets
- FOR THE MANGO SALSA
- 1 mango, peeled, pitted, and finely diced
- ½ red bell pepper, seeds and ribs removed, finely diced
- ¼ small red onion, chopped
- ½ jalapeño pepper, seeds and ribs removed
- ¼ cup fresh cilantro leaves, chopped
- Juice of 2 limes
- ¼ teaspoon kosher salt
- FOR THE RICE
- ⅔ cup dry basmati rice
- 1¼ cups unsweetened coconut milk (45 calories per 1 cup serving)
- 1 cup frozen edamame
Instructions
- For the salmon: In a large bowl, whisk together the soy sauce, honey, scallions, garlic, 1 tablespoon oil, rice vinegar, and ginger. Add the salmon and toss to evenly coat. Cover and refrigerate for at least 20 minutes or up to 4 hours.
- For the mango salsa: In a medium bowl, toss together the mango, bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Place in the refrigerator for at least 20 minutes to allow flavors to meld.
- For the rice: In a medium saucepan, bring the rice, milk, and edamame to a boil over high heat. Reduce the heat, cover, and cook until the rice is tender, 15 minutes. Fluff the rice with a fork.
- To finish the salmon: Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Once the oil is shimmering, add the salmon, skin-side down, shaking off the excess marinade, and cook until the salmon reaches an internal temperature of 145°F, 4 to 5 minutes on each side. Transfer the salmon to a clean plate. Discard the marinade.
- To serve: In each of the four bowls, add ⅔ cups of the rice and top with 1 fillet of salmon and about ½ cup of the salsa. Serve immediately.
- To meal prep: In each of the four containers, place ⅔ cup of rice and 1 salmon fillet. In each of the four small containers, place ½ cup salsa. Cover the containers and refrigerate for 3 days.
- To reheat: Transfer fish to a microwave-safe plate and microwave on high for 90 seconds; allow to stand for 2 minutes before topping with the salsa.
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