Ingredients:

  • 1 lb (450g) skinless salmon fillet, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch (or arrowroot powder for gluten-free)
  • Pinch of salt
  • Pinch of black pepper
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • ¼ cup (60ml) honey
  • ¼ cup (60ml) low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon red pepper flakes (optional)
  • 2 cups cooked rice
  • 1 cup steamed or roasted broccoli florets
  • ½ cup shredded carrots
  • ½ cup edamame (shelled)
  • 2 green onions, thinly sliced
  • Sesame seeds (optional)

Instructions:

  1. Cube the salmon, toss with olive oil, cornstarch, salt, and pepper.
  2. Whisk together garlic, ginger, honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using) in a small bowl. Taste and adjust seasonings as needed.
  3. Heat the skillet over medium-high heat. Add the salmon bites in a single layer. Cook until golden brown and cooked through, about 5-7 minutes, flipping halfway.
  4. Pour the honey garlic sauce over the cooked salmon bites. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the salmon evenly.
  5. Divide the cooked rice between bowls. Top with broccoli, carrots, and edamame.
  6. Spoon the honey garlic salmon bites over the vegetables and rice.
  7. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!