Crispy Orange Salmon Bowls (Print Version)

# Ingredients:

→ Main Fish

01 - 6 fillets of salmon, diced into chunks (skin is optional)

→ Flavor Base

02 - 2 teaspoons of crushed garlic
03 - 1 tablespoon of grated fresh ginger
04 - 2 tablespoons of cooking oil

→ Citrusy Sauce

05 - ¾ cup of freshly squeezed orange juice
06 - 2 ½ tablespoons of honey
07 - 1 tablespoon of rice wine vinegar
08 - 3 tablespoons of lower sodium soy sauce or tamari
09 - 1 ½ tablespoons of orange peel zest
10 - 1 tablespoon of cornstarch
11 - ½ teaspoon red chili flakes

→ Side Pairings

12 - 2 cups of steamed white or brown rice
13 - 2 cups of cooked broccoli florets

# Instructions:

01 - Combine everything for the sauce, leaving out the cornstarch, in a bowl. Toss in salmon chunks and let them soak up the flavors for 15 minutes.
02 - In a skillet, heat the oil. Add garlic and ginger, stirring occasionally on medium-low for 2 minutes.
03 - Take the salmon out of the marinade (keep the sauce aside). Sear each piece in a hot pan for 3-4 minutes per side until crispy and browned.
04 - Pour the leftover sauce into a small pot and bring it to a slow boil. Whisk cornstarch with 2 tablespoons of water, then stir it in. Cook for a bit while stirring, until it thickens.
05 - When the salmon's ready and the sauce has thickened, pour about ¾ of the sauce over the salmon. Let it cook together for a few minutes.
06 - If you'd like, broil the salmon in a hot oven for a couple of minutes to make it even crispier.
07 - Layer your plate or bowl with rice, then add broccoli and salmon. Drizzle on the extra sauce and dig in!

# Notes:

01 - For extra crunchiness, put the salmon under a broiler for 2-3 minutes once it's cooked.