Sticky Soy and Honey Salmon Rice Bowls Recipe

How to make Sticky Soy and Honey Salmon Rice Bowls


  1. Using a sharp, flat knife, remove the skin from the salmon (optional). Cut each fillet into 4 large chunks.
  2. Combine the soy sauce, honey, ginger and garlic in a mixing bowl and add the salmon pieces. Stir to cover and marinate for 15 minutes.
  3. Preheat a frying pan to medium-high heat and add the oil. Remove salmon from the marinade and pan-fry on all sides until nicely caramelised and cooked to your liking. Set aside to rest. Pour the remaining marinade into the pan and reduce until thick and sticky.
  4. For the salad, mix the peach or nectarine, coriander, mint and red onion together with the lime juice and a pinch of salt.
  5. Place the rice in a bowl, top with the salmon and drizzle with the reduced marinade. Add the salad, sprinkle with peanuts and serve with lime wedges.

Tip: For a lower GI version, you can swap the white rice for brown rice.

Optional: Try substituting salmon fillets with lamb leg steaks.