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Honey Garlic Salmon Bowls with Spicy Cucumber Salad
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Honey Garlic Salmon Bowls with Spicy Cucumber Salad

45 minServes 2Nutri-Score C€€
from @cookwithauds29 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • skinless salmon fillet (cut into cubes)Fish500 g
  • soy sauce (for the salmon marinade)Pantry80 ml
  • honey (for the salmon marinade)Pantry60 ml
  • sesame oil (for the salmon marinade)Pantry10 ml
  • garlic (minced)Produce5 pieces
  • salt (for the salmon marinade)Spices5 g
  • black pepper (for the salmon marinade)Spices2 g
  • onion powder (for the salmon marinade)Spices4 g
  • cucumbers (large, sliced thinly and dried)Produce2 pieces
  • soy sauce (for the cucumber salad)Pantry60 ml
  • rice vinegar (for the cucumber salad)Pantry30 ml
  • sesame oil (for the cucumber salad)Pantry10 ml
  • honey (for the cucumber salad)Pantry20 ml
  • chili garlic crunchPantry30 ml
  • salt (for the cucumber salad)Spices5 g
  • black pepper (for the cucumber salad)Spices2 g
  • garlic powder (for the cucumber salad)Spices3 g
  • onion powder (for the cucumber salad)Spices4 g
  • jasmine riceGrains200 g
  • waterOther480 ml
  • rice vinegar (for the rice)Pantry15 ml
  • white sugar (for the rice)Pantry8 g
  • salt (for the rice)Spices3 g
  • green onion (sliced)Produce2 pieces
  • furikake flakesPantry10 g
  • dried seaweed snacksPantry10 g
  • sriracha mayo (optional, for drizzling)Other40 ml

per serving

Nutrition

828kcal

Carbs
88 g
Proteins
58 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Mixing bowl ×2
  • Saucepan

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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