bonappetit4.7
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●skillet
📝 Preparation Steps
1
Whisk one 1" piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup unseasoned rice vinegar, 2 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl; set dressing aside.
1" piece ginger, peeled, finely grated1. extra-virgin olive oil, divided3 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Cook 12 oz. green beans, trimmed, halved crosswise, in a medium pot of boiling salted water until crisp-tender, about ⏱️ 2 minutes. Drain; transfer to reserved dressing. Add 1 cup cherry tomatoes, halved, and let sit, stirring occasionally.
. green beans, trimmed, halved crosswise12 ozcherry tomatoes, halved1 cup
3
Pat four 4 –6-oz. skinless salmon fillets or one 1–1½-lb. skinless salmon fillet, cut into 1" pieces, dry and place in a medium bowl. Season with salt; toss to coat. Stir 3 Tbsp. soy sauce and 2 Tbsp. honey in a small bowl. Heat remaining 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until edges are opaque, about ⏱️ 2 minutes. Add soy sauce mixture; cook, tossing often, until salmon is coated and cooked through, 2–⏱️ 3 minutes.
4 –6-oz. skinless salmon fillets or one 1–1½-lb. skinless salmon fillet, cut into 1" pieces4. soy sauce3 Tbsp. honey2 Tbsp. extra-virgin olive oil, divided3 Tbsp
4
Divide steamed jasmine rice among plates; top with salmon and glaze. Nestle beans and tomatoes alongside, spooning dressing over. Sprinkle with sesame seeds.
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