HONEY CHILI TAMARI ROASTED SALMON BOWLS

THE SALMON DINNER … you will love.

It baffles me when I hear people say they don’t like salmon. Salmon is one of my favorite go-to proteins. It’s so versatile. Well, if you’re one of those people and somehow you’ve landed on this recipe, consider this kismet. You must make this salmon—trust! The butteriness of the fish, mixed with the char, and the kick of heat, oh, it’s so good.

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HONEY CHILI TAMARI ROASTED SALMON BOWLS

Yield: 2 Bowls

Author: Michelle Williams

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

FOR THE SUSHI RICE

• Sushi Rice (1 cup)
• Water (1 1/4 cups)
• Rice Vinegar (2 1/2 tablespoons)
• White Sugar (1/2 tablespoon)
• Salt (1/4 teaspoon)
• Teriyaki Dried Seaweed (1 1.7 ounce package, for topping)

FOR THE SALMON

• Salmon (1 pound, skin removed, and cup into cubes)
• Olive Oil (3 tablespoons)
• Tamari (1 tablespoon)
• Clover Honey (2 tablespoons)
• Ancho Chili Powder (1 tablespoon)
• Salt (to taste)
• Pepper (to taste)

FOR THE AVOCADO SALAD

• Avocados (2, peeled and cubed)
• Crumbled Feta (1/2 cup)

FOR THE SAUCE

• Fresh Cilantro (1/2 cup, roughly chopped)
• Fresh Green Onion (aka scallions, 2 stems, sliced)
• Fresh Chives (4 stems, finely sliced)
• Extra Virgin Olive Oil (3 tablespoons)
• Apple Cider Vinegar (1 tablespoon)
• Lime Juice (1 tablespoon)
• Clover Honey (2 teaspoons)

KITCHEN TOOLS

• Strainer
• Saucepan with Lid
• Cutting Board
• Chefs Knife
• Small Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Baking Sheet
• Rubber Spatula
• Meat Thermometer

Instructions

TO MAKE YOUR RICE

1. Rinse your rice in a strainer until the water runs clear through it.
2. Add rice and water to your saucepan. Over high heat, bring it to a rolling boil. Cover with lid and reduce your heat to a low simmer. Simmer for 20 minutes.
3. Remove from heat (lid still on) and let sit for 10 minutes.
4. In the meantime, in your small mixing bowl, whisk together your vinegar, sugar, and salt until your salt and sugar are completely dissolved.
5. Use your rubber spatula to fold your vinegar mixture into your rice.
6. Divide your rice into two dinner bowls.
7. Crumble half a pack of seaweed over each bowl of rice (a full pack in total).

TO MAKE YOUR SALMON

1. Preheat your oven to 350º.
2. In your medium mixing bowl, mix together your tamari, honey, ancho chili powder, and olive oil. Season with salt and pepper to your taste.
3. Add your salmon cubes to your tamari mixture. Make sure it's fully coated. If you're making this dish ahead, it's ok to cover this bowl in cling wrap and refrigerate for a few hours. That said, it doesn't need to marinate.
4. Pour your salmon into a single layer on your baking sheet. Bake for 11 minutes. Turn your heat to broil and broil until you see a little blackening on the edges of your salmon cubes—about 1-2 minutes.

TO MAKE YOUR AVOCADO SALAD

1. In you mixing bowl, use your rubber spatula to fold together your avocado and feta.

TO MAKE YOUR SAUCE

1. In your mixing bowl, combine your cilantro, green onion, and chives.
2. Add olive oil, apple cider vinegar, and honey. Mix until evenly incorporated.
3. Season with salt and pepper to your taste.

TO PUT YOUR BOWL TOGETHER

1. Split your avocado feta salad evenly over your rice in both bowls. I like to scoop it into a line directly down the middle of the bowl.
2. Add your salmon cubes directly on top of your avocados making sure to let some avocados peek out for aesthetic purposes.
3. Drizzle your cilantro sauce over your entire bowl.
4. Eat and enjoy!

Did you make this recipe?

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