Skip to content
Menu
Honey Garlic Salmon Bowls with Spicy Cucumber Salad
Hoofdgerecht

Honey Garlic Salmon Bowls with Spicy Cucumber Salad

45 minVoor 2Nutri-Score C€€
van @cookwithauds29 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • skinless salmon fillet (cut into cubes)Vis500 g
  • soy sauce (for the salmon marinade)Voorraadkast80 ml
  • honey (for the salmon marinade)Voorraadkast60 ml
  • sesame oil (for the salmon marinade)Voorraadkast10 ml
  • garlic (minced)Groente en fruit5 stukken
  • salt (for the salmon marinade)Kruiden en specerijen5 g
  • black pepper (for the salmon marinade)Kruiden en specerijen2 g
  • onion powder (for the salmon marinade)Kruiden en specerijen4 g
  • cucumbers (large, sliced thinly and dried)Groente en fruit2 stukken
  • soy sauce (for the cucumber salad)Voorraadkast60 ml
  • rice vinegar (for the cucumber salad)Voorraadkast30 ml
  • sesame oil (for the cucumber salad)Voorraadkast10 ml
  • honey (for the cucumber salad)Voorraadkast20 ml
  • chili garlic crunchVoorraadkast30 ml
  • salt (for the cucumber salad)Kruiden en specerijen5 g
  • black pepper (for the cucumber salad)Kruiden en specerijen2 g
  • garlic powder (for the cucumber salad)Kruiden en specerijen3 g
  • onion powder (for the cucumber salad)Kruiden en specerijen4 g
  • jasmine riceGranen200 g
  • waterOverig480 ml
  • rice vinegar (for the rice)Voorraadkast15 ml
  • white sugar (for the rice)Voorraadkast8 g
  • salt (for the rice)Kruiden en specerijen3 g
  • green onion (sliced)Groente en fruit2 stukken
  • furikake flakesVoorraadkast10 g
  • dried seaweed snacksVoorraadkast10 g
  • sriracha mayo (optional, for drizzling)Overig40 ml

per portie

Voedingswaarden

828kcal

Koolhydraten
88 g
Eiwitten
58 g
Vetten
28 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Airfryer
  • Mengkom ×2
  • Steelpan

stap voor stap

Bereiding

  1. Marinate the salmon

    • Cut the skinless salmon fillet into cubes and place in a mixing bowl.
    • Whisk together the soy sauce, honey, sesame oil, minced garlic, salt, pepper and onion powder, then pour over the salmon and toss to coat.
    • Let marinate for at least 10 minutes.
    Stap 1

  2. Make the cucumber salad

    • Slice the cucumbers thinly and pat them dry.
    • Whisk the soy sauce, rice vinegar, sesame oil, honey, chili garlic crunch, salt, pepper, garlic powder and onion powder into a dressing.
    • Toss the cucumbers in the dressing and set aside.
    Stap 2

  3. Cook the rice

    • Rinse the jasmine rice and combine with the water in a saucepan.
    • Bring to a boil, then cover and simmer until the water is absorbed, about 15 minutes.
    • Stir in the rice vinegar, sugar and salt and fluff with a fork.
    Stap 3

  4. Air fry the salmon

    • Place the salmon cubes in the air fryer basket and air fry at 200 °C (400 °F).
    • Halfway through, flip the salmon and brush with extra marinade.
    • Cook until caramelized and cooked through.
    Stap 4

  5. Assemble the bowls

    • Spoon the rice into bowls and top with the salmon and cucumber salad.
    • Finish with sliced green onion, furikake and dried seaweed snacks.
    • Drizzle with sriracha mayo if desired and wrap bites in the seaweed.
    Stap 5
Download Mezze