Honey-Garlic Salmon Rice Bowl

Ingredients

Macros above are per serving.

• 4 salmon fillets (5oz / 140g each)
• 3 tbsp honey
• 3 tbsp low-sodium tamari
• 4 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tsp olive oil
• 3 cups (555g) cooked jasmine rice
• 1 large cucumber, sliced
• 2 green onions, sliced

Method

1. Whisk honey, tamari, garlic and rice vinegar. Pat salmon dry.
2. Sear salmon in olive oil over medium-high, skin-side down, 4 min, then flip 2 min.
3. Pour in sauce and spoon over salmon 1-2 min until thick and glazed.
4. Serve each fillet over rice with cucumber and green onions, drizzling pan sauce on top.

Nutrition (per serving)

Meal-prep tip

🥡 Store salmon and rice separately for 3 days; add fresh cucumber at serving so it stays crunchy.

Frequently asked questions