Hoisin Salmon Rice Bowls
Hoisin Salmon Rice Bowls with roasted red peppers, cucumbers, mango, cherry tomatoes, and radishes.
Servings: 6
Ingredients
Hoisin Salmon
- 6 medium salmon fillets skin on
- 1/4 cup Hoisin sauce
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tbsp ginger grated
- 1 tsp minced garlic
- 2 tbsp honey
- toasted sesame seeds
- 1 tbsp sesame or peanut oil
Bowls Assembly
- steamed rice
- roasted red peppers
- slices of radishes, cucumbers, mango, cherry tomatoes sliced
- cilantro and scallions for garnish
Instructions
- Wipe dry salmon fillets and brush with honey on all sides.
- In a bowl whisk together Hoisin sauce, soy sauce, water, ginger, garlic and remaining honey.
- Heat a large non-stick skillet over medium-high heat. Add the oil. Once the pan is hot add the salmon skin side down. Sear for 2-3 minutes or until the skin is crisp. Using tongs carefully flip the filets and cook for another 2 minutes or until caramelized. Carefully remove the salmon onto a plate.
- Add the hoisin mixture into the pan and bring to a boil. Reduce the heat to medium and cook for 3-5 minutes or until reduced by half.
- Add the salmon into the pan skin facing up. Cook for 2 minutes and serve over steamed rice. Sprinkle with toasted sesame seeds and drizzle with sauce.
- Serve alongside the veggies and eat!