Ingredients:

  • 1 lb center-cut salmon fillet, skin removed and cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp raw honey
  • 3 tbsp low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp rice vinegar
  • 2 cups cooked jasmine rice
  • 1 cup shelled edamame
  • 1 Persian cucumber, thinly sliced
  • 1/2 avocado, sliced
  • 1 tsp sesame seeds
  • 1 stalk scallion, sliced

Instructions:

  1. Remove the skin and cut the 1 lb salmon into 1 inch cubes. Pat each side with a paper towel.
  2. Toss the cubes with 1/2 tsp kosher salt and 1/4 tsp cracked black pepper. Avoid adding the glaze yet; we want to sear the protein first.
  3. In a small bowl, whisk together the 2 tbsp honey, 3 tbsp soy sauce, minced garlic, 1 tsp grated ginger, and 1 tsp rice vinegar.
  4. Whisk until the honey is completely dissolved into the soy sauce. It should look like a dark, glossy syrup.
  5. Add 1 tbsp avocado oil to a large skillet over medium high heat. Wait 2 minutes until the oil shimmers and barely wisps of smoke appear.
  6. Add the cubes in a single layer, leaving space between them. Cook for 3 minutes without moving them until the bottom edge is dark golden brown.
  7. Turn the cubes over and cook for another 2 minutes. The salmon should be about 80% cooked at this point.
  8. Turn the burner down to medium. Pour the honey soy mixture over the salmon.
  9. Cook for 2-3 minutes, spooning the sauce over the cubes until the liquid thickens into a sticky, bubbling lacquer.
  10. Divide the 2 cups of jasmine rice between two bowls. Top with the glazed salmon, 1 cup edamame, sliced cucumber, and avocado. Sprinkle with sesame seeds and sliced scallions.