Orange Salmon Bowl (Print Version)
# Ingredients:
→ Salmon
01 -
6 skin-on or skinless salmon pieces, cut into chunks
→ Base for Cooking
02 -
2 teaspoons grated fresh ginger
03 -
2 tablespoons cooking oil
04 -
2 teaspoons finely chopped garlic
→ Citrusy Sauce
05 -
¾ cup of freshly squeezed orange juice
06 -
1 ½ tablespoons orange peel zest
07 -
2 ½ tablespoons natural honey
08 -
3 tablespoons tamari or low-sodium soy sauce
09 -
1 tablespoon vinegar made from rice
10 -
½ teaspoon chili flakes
11 -
1 tablespoon cornflour
→ Serving Extras
12 -
2 cups plain brown or white rice, already cooked
13 -
2 cups steamed broccoli pieces
# Instructions:
01 -
In a bowl, mix everything for the sauce together except the cornstarch. Let the salmon sit in the sauce for 15 minutes.
02 -
Heat up the oil in a pan on medium-low. Toss in the garlic and ginger. Stir for about 2 minutes.
03 -
With tongs, place the marinated salmon chunks into the pan without pouring in the sauce. Brown each side for roughly 3-4 minutes until golden and crispy.
04 -
Simultaneously, heat the leftover marinade in a small pot until it gently bubbles. Stir in cornstarch mixed with 2 tablespoons of water. Simmer while occasionally whisking until it thickens.
05 -
After the salmon is done, pour about ¾ of the thickened sauce over it in the pan. Let it bubble together for a couple of minutes.
06 -
If you'd like, broil the salmon for a crunchier finish. This takes 2-3 minutes.
07 -
Put the rice at the base of a serving bowl. Top it with broccoli and salmon, then drizzle the leftover sauce. Dig in!
# Notes:
01 -
For a crunchier texture, briefly broil the salmon for a few minutes after cooking.