Hot honey salmon and rice bowl
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This high protein charred salmon rice bowl makes for a speedy weeknight dinner or lunch, coming together in less than 30 minutes.
Each serving provides 745 kcal, 38.8g protein, 58.4g carbohydrate (of which 17.9g sugars), 38.3g fat (of which 7.7g saturates), 5.5g fibre and 2.13g salt.
Ingredients
For the hot honey
- 1½ tbsp runny honey
- 1 tbsp crispy chilli oil
- 1 tbsp soy sauce
- ½ lime, juice only
For the bowls
- 2 salmon fillets (110g/4oz each)
- 4 tbsp full-fat Greek-style yoghurt
- 250g/9oz pouch microwave jasmine rice
- 100g/3½oz frozen edamame, thawed
- sesame seeds, to garnish
- spring onions, finely sliced, to garnish
For the cucumber salad
- ½ cucumber
- squeeze lime juice
- 1 tsp sesame oil
- 1 tsp soy sauce
- 10g/½oz fresh coriander, chopped
Method
To make the hot honey, mix together the honey, chilli oil, soy sauce and lime juice in a bowl.
To make the bowls, transfer half of the hot honey to a separate wide bowl. Add the salmon fillets and turn to coat well. Leave to marinate for at least 10 minutes.
Stir the yoghurt through the remaining hot honey to create a creamy hot honey sauce. Set aside.
Preheat an air fryer to 220C or preheat an oven to 240C/220C Fan/Gas 8½.
To make the cucumber salad, smash the cucumber lightly using the side of a knife or a rolling pin, then tear or chop into rough chunks. Toss with the lime juice, sesame oil, soy sauce and coriander. Set aside.
Air-fry the salmon for 8–10 minutes or bake in the oven in a roasting tin for 10–12 minutes, until lightly charred around the edges and cooked through.
Cook the microwave rice according to the packet instructions.
Divide the rice between two bowls and top with the smashed cucumber salad and edamame. Lay the fillet on top of the rice and gently break into bite-sized chunks with a fork. Then spoon over the creamy hot honey sauce.
Garnish with the sesame seeds and spring onions and serve.
