Honey-Soy Salmon Rice Bowls with Quick Cucumber Salad

Ingredients

• 4 pieces (150 g each) skin-on salmon fillets
• 1 cup jasmine rice
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic cloves, grated
• 1 tsp fresh ginger, grated
• 2 tsp toasted sesame oil
• 1 whole English cucumber
• 1 tbsp sesame seeds
• 2 stalks green onions, sliced

Instructions

1. 1

   Cook 1 cup jasmine rice according to package directions while you prep the rest.

2. 2

   Pat 4 salmon fillets (about 150 g each) dry with paper towel and season lightly with salt.

3. 3

   In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 grated garlic cloves and 1 tsp grated fresh ginger to form the glaze.

4. 4

   Heat 1 tbsp toasted sesame oil in a large non-stick skillet over medium-high heat until it shimmers without smoking.

5. 5

   Place salmon skin-side down and sear undisturbed for 4 minutes, until the skin is crisp and releases easily.

6. 6

   Flip the fillets, pour in the glaze, and reduce heat to medium. Baste continuously for 2-3 minutes until the sauce thickens into a glossy syrup and the salmon flakes easily with a fork.

7. 7

   Meanwhile, thinly slice 1 English cucumber and toss with 1 tbsp rice vinegar, 1 tsp sesame oil, a pinch of salt and 1 tsp sesame seeds.

8. 8

   Divide rice among 4 bowls, top with glazed salmon, spoon over extra pan sauce, and pile the cucumber salad alongside.

9. 9

   Finish with 2 sliced green onions and an extra sprinkle of sesame seeds.