Honey Marinated Salmon Rice Bowl by @jow_fr

20 min

2 servings

🐟

300 g

Salmon fillet

🫗

15 ml

Sesame oil

🍯

15 ml

Honey

🥢

15 ml

Soy sauce

🌶️

5 ml

Smoked paprika

🍚

190 g

Rice

🫘

150 g

Edamame

🥑

200 g

Avocado

🌱

3 g

Sesame seeds

  1. Rinse
    • rice

    Rinse 1 cup of rice under cold water until the water runs mostly clear.

  2. Cook
    • rice

    Cook the rinsed rice in the saucepan according to the package instructions, about 15 minutes.

  3. Combine
    • sesame oil
    • soy sauce
    • Smoked paprika

    Combine 1 tablespoon sesame oil, 1 tablespoon flower honey, 1 tablespoon soy sauce, and 1 teaspoon smoked paprika in the mixing bowl.

  4. Add
    • salmon fillet

    Add the 2 salmon fillets to the marinade and turn them until fully coated.

  5. Marinate
    • salmon fillet

    Let the salmon marinate for 10 minutes at room temperature.

  6. Heat
    • salmon fillet

    Heat the frying pan over medium heat and place the marinated salmon fillets in the pan.

  7. Pan-fry
    • salmon fillet

    Pan-fry the salmon for 3 to 4 minutes per side until golden and cooked through.

  8. Pour
    • sesame oil
    • soy sauce
    • Salmon fillet

    Pour the remaining marinade into the pan and cook for 1 to 2 minutes until it lightly glazes the salmon.

  9. Cook
    • edamame

    Cook the edamame in simmering water for 3 to 5 minutes, then drain.

  10. Halve
    • avocado

    Halve the avocado and slice its flesh into thin pieces.

  11. Divide
    • rice
    • edamame

    Divide the cooked rice between 2 serving bowls and arrange the edamame alongside it.

  12. Top
    • salmon fillet
    • avocado
    • sesame seeds

    Top each bowl with honey soy salmon and sliced avocado, then sprinkle with sesame seeds.

Honey Marinated Salmon Rice Bowl by @jow_fr

20 min

2 servings

🐟

300 g

Salmon fillet

🫗

15 ml

Sesame oil

🍯

15 ml

Honey

🥢

15 ml

Soy sauce

🌶️

5 ml

Smoked paprika

🍚

190 g

Rice

🫘

150 g

Edamame

🥑

200 g

Avocado

🌱

3 g

Sesame seeds

Preparation Steps

  1. Step 1/12

    Rinse 1 cup of rice under cold water until the water runs mostly clear.

    🍚rice
    🍲saucepan

  2. Step 2/12

    Cook the rinsed rice in the saucepan according to the package instructions, about 15 minutes.

    🍚rice
    🍲saucepan

  3. Step 3/12

    Combine 1 tablespoon sesame oil, 1 tablespoon flower honey, 1 tablespoon soy sauce, and 1 teaspoon smoked paprika in the mixing bowl.

    🫗sesame oil
    🍯flower honey
    🥢soy sauce
    🌶️smoked paprika
    🥣mixing bowl
    🥄spoon

  4. Step 4/12

    Add the 2 salmon fillets to the marinade and turn them until fully coated.

    🐟salmon fillet
    🥣mixing bowl
    🥄spoon

  5. Step 5/12

    Let the salmon marinate for 10 minutes at room temperature.

    🐟salmon fillet
    🥣mixing bowl

  6. Step 6/12

    Heat the frying pan over medium heat and place the marinated salmon fillets in the pan.

    🐟salmon fillet
    🍳frying pan
    🥄spatula

  7. Step 7/12

    Pan-fry the salmon for 3 to 4 minutes per side until golden and cooked through.

    🐟salmon fillet
    🍳frying pan
    🥄spatula

  8. Step 8/12

    Pour the remaining marinade into the pan and cook for 1 to 2 minutes until it lightly glazes the salmon.

    🫗sesame oil
    🍯flower honey
    🥢soy sauce
    🌶️smoked paprika
    🍳frying pan
    🥄spatula

  9. Step 9/12

    Cook the edamame in simmering water for 3 to 5 minutes, then drain.

    🫘edamame
    🍲saucepan

  10. Step 10/12

    Halve the avocado and slice its flesh into thin pieces.

    🥑avocado
    🔪knife
    🪵cutting board

  11. Step 11/12

    Divide the cooked rice between 2 serving bowls and arrange the edamame alongside it.

    🍚rice
    🫘edamame
    🥣serving bowl
    🥄spoon

  12. Step 12/12

    Top each bowl with honey soy salmon and sliced avocado, then sprinkle with sesame seeds.

    🐟salmon fillet
    🥑avocado
    🌱sesame seeds
    🥣serving bowl
    🥄spoon

Composition

Ingredients

Types

Fish, Condiment, Oil, Sauce, Spice, Grains, Legumes, Fruit, Seeds

Ingredients

Salmon fillet, Sesame oil, Honey, Soy sauce, Smoked paprika, Rice, Edamame, Avocado, Sesame seeds

Notes

Rice (for serving), Edamame (for serving), Avocado (for serving), Sesame seeds (for serving)

Allergens

Fish, Sesame, Soy, Gluten

Dietetics

Dietary regimen

Pescatarian, Dairy-free

Calories

720 kcal

Macro nutrients

Protein: 41g, Carbohydrates: 81g, Fat: 27g, Fiber: 11g, Sugars: 13g, Saturated fat: 4.5g

Nutritional Information

Minerals

Sodium: 1160mg, Potassium: 1160mg, Iron: 3.2mg, Calcium: 65mg, Magnesium: 95mg, Selenium: 48mcg

Vitamins

Vitamin D: 12mcg, Vitamin B12: 4.8mcg, Vitamin B6: 1.1mg, Vitamin E: 4.1mg, Vitamin C: 10mg, Vitamin K: 25mcg, Folate: 165mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, spoon, frying pan, spatula, saucepan, knife, cutting board, serving bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@jow_fr

Origin

Cuisine

Asian, French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Flaky, Sticky, Creamy, Chewy, Crunchy

Flavors

Sweet, Savory, Umami, Smoky, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked salmon at room temperature for more than 2 hours,Reduce to 1 hour if the temperature exceeds 32°C), fridge : 2 days (Store in an airtight container,Refrigerate within 2 hours of cooking,Keep at or below 4°C,Reheat salmon until steaming hot before eating), freezer : 1 month (Freeze in an airtight freezer-safe container,Freeze rice, salmon, and edamame separately from avocado when possible,Add fresh avocado after thawing)