Ingredients
Scale
- 2 (6 oz) salmon fillets, skin-on
- 1 cup cooked jasmine rice
- 1 tsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 cup mixed vegetables (bell peppers, broccoli, snap peas)
- Juice of 1 lemon
- 1 tbsp cornstarch
- 1 tbsp oil for cooking
- Salt and pepper to taste
Instructions
- Cook jasmine rice according to package instructions. Chop vegetables into bite-sized pieces.
- In a small bowl, whisk together soy sauce, honey (or maple syrup), lemon juice, grated ginger, and cornstarch until smooth.
- Heat oil in a nonstick skillet over medium-high heat. Season salmon fillets with salt and pepper and place skin-side down in the pan. Cook for about 6 minutes until the skin is crispy.
- Carefully flip fillets, pour half of the sauce over them, and cook for an additional 4 minutes until done.
- In another pan, stir-fry mixed vegetables for about 3-5 minutes until tender yet crisp.
- To assemble the bowls, spoon rice into serving bowls, top with salmon fillets and vegetables, then drizzle remaining sauce over everything.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 7g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 92mg