Sometimes the fastest route to lunch or dinner is in a bowl. It seems more portable and even comforting. This is an easy bowl to put together with store-bought shortcuts of ready-to-heat microwavable packages of rice and broccoli. Add a quick pantry-pull double duty marinade/sauce and this salmon bowl is done in a snap. Speaking of “snap,” snap peas would work well in this bowl too. It’s really up to you to choose even the kind of rice you think works best. The star is the salmon.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- 1/4 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 2 teaspoons sambal
- Two 6-ounce skinless salmon fillets
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for the pan
- One 12-ounce steamer bag broccoli florets
- One 8- to 10-ounce pouch microwavable jasmine or brown rice
- Extra-virgin olive oil, for drizzling, optional
- 1 Granny Smith apple, peeled and cut into 1/4-inch cubes
- Lemon wedges, for spritzing
Instructions
- For the sauce. In a small bowl, add the honey, soy sauce, lemon juice and sambal and mix well.
- For the salmon: Season both sides of the salmon fillets with salt and pepper. Brush the sauce on the top (curved) side of the fillet and let it sit for 10 minutes. Add a bit of oil to a large nonstick pan on medium heat. Add the salmon to the pan top-side down. Brush the salmon with the sauce on the flat side facing up and cook, flipping the salmon halfway through, 3 to 4 minutes per side. Transfer the salmon to a plate. Add the remaining sauce to the pan and continue to cook until it reduces to a glaze, 1 to 2 minutes. Pour the sauce over the salmon and let rest for 5 to 10 minutes.
- For the bowl: Cook the broccoli and rice in the microwave according to the package instructions. Drizzle or toss the broccoli with extra-virgin olive oil, if desired.
- Divide the rice between 2 bowls. Arrange the broccoli, salmon, apples and lemon wedges for spritzing over the rice. Spoon any extra sauce on the plate over the salmon and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1207 |
| Total Fat | 45 g |
| Saturated Fat | 8 g |
| Carbohydrates | 155 g |
| Dietary Fiber | 10 g |
| Sugar | 46 g |
| Protein | 50 g |
| Cholesterol | 94 mg |
| Sodium | 1541 mg |
Reviews
Make this often – always a huge hit. Sometimes use cucumbers in rice wine vinegar and avocados rather than apple – also good.
Really great dinner. Very flavorful. Amazing taste.
I made the recipe as written. It was delicious. The sauce made the dish.
Loved this recipe. I didn’t use as much soy sauce to reduce the amount of sodium. I do question the calories list under the nutrition information.
This recipe is the bomb. The marinade/glaze is wonderful. I substituted the snap peas for the broccoli and used brown rice. I will be making this bowl often.
This sauce recipe is delicious!!! I did not have salmon so I used tilapia. I served it over a spinach salad. The fish was so flavorful that I didn’t need dressing. Thank you for this recipe. It is definitely one for the books.
Very delicious! Followed recipe without any variations. Simple and delicious!
Simply delicious, and easy. I did not have Sambal but used Huy Fong Foods chili garlic sauce . Loved the Granny Smith apple addition and broccoli. Served with coconut jasmine rice and a Asian cucumber salad. THANK YOU SUNNY
Made it tonight with no variations, except adding Julianned basil. It pared perfectly. Outstanding recipe!
Yummy! I added pomegranate seeds and used black rice. I also used Sunny’s tip of pouring hot water over the skin before seasoning – the skin will peel right off!