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.