Hot Honey Salmon Bowls with Mango Salad

5 from 1 vote

Hot Honey Salmon Bowls with Mango Salad

These Hot Honey Salmon Bowls with Mango Salad and Coconut-Lime Rice are the ultimate sweet, spicy, and refreshing dinner. A nourishing, filling, flavor-packed meal that feels restaurant-worthy but comes together at home.

Prep Time25

Cook Time25

Total Time50

Course: Entree, Grain Bowl

Cuisine: Mediterranean

Diet: Diabetic, Gluten Free

Servings: to 5

Author: Jamie Vespa MS, RD

Equipment

Mixing bowls
Medium Saucepan with Lid
Baking sheet

Ingredients

Hot Honey Salmon

3 Tbsp. seasoned rice vinegar
2 Tbsp. lower-sodium tamari (sub soy sauce)
2 Tbsp. honey
2 Tbsp. chili-garlic sauce (such as sriracha)
1 tsp. granulated garlic (or garlic powder)
1 1/2 lbs. skinless salmon fillet, cut into 1-inch cubes

Coconut-Lime Rice

1 1/2 cups long-grain white rice (I use jasmine), rinsed
1 (13.5-oz.) can lite coconut milk
1 1/2 cups water
3/4 tsp. kosher salt
Zest of 1 lime (reserve juice for mango salad)

Mango-Cucumber Salad

1/2 cup shaved or very thinly sliced red onion
2 Tbsp. seasoned rice vinegar
1/4 tsp. kosher salt (or more to taste)
1 ripe yellow mango, peeled and thinly sliced
2 Persian cucumbers, shaved or thinly sliced
1 medium ripe avocado, peeled and cubed
1/3 cup coarsely chopped fresh cilantro
2 to 3 Tbsp. chopped fresh mint leaves
1 to 2 Tbsp. fresh lime juice (from 1 lime)

Optional Garnish

Toasted sesame seeds

Instructions

Marinate Salmon. In a large mixing bowl, combine seasoned rice vinegar, tamari, honey, sriracha, and granulated garlic; whisk to combine. Transfer 2 Tablespoons of marinade to a small bowl. (This will be reserved for drizzling over the salmon once cooked.)
Add salmon cubes to the large bowl of marinade and gently toss to coat. Let sit at room temperature for 15 to 20 minutes while you move onto the rice.
Cook Rice. Combine rice, coconut milk. water, and kosher salt in a medium saucepan and bring to a boil over high heat. Cover, reduce heat to low, and gently simmer for 15 minutes, until the rice is tender and liquid is absorbed. (Move onto step 3 in the meantime.)
Remove the pot from the heat and let stand 10 minutes, covered. Remove lid and stir in lime zest.
Pickle Onions (for mango salad). Place red onions in a large mixing bowl and add 2 Tablespoons of seasoned rice vinegar and 1/4 tsp. kosher salt. Toss to combine, and let sit for 10 to 15 minutes to soften.
Broil Salmon. Position one oven rack 6 inches from the broiler heat source, and heat broiler to HIGH.
Arrange cubes of marinated salmon on a rimmed baking sheet coated with parchment paper for easy cleanup. Discard remaining marinade.
Broil the salmon until opaque with caramelized edges, about 8 to 9 minutes, rotating the pan once halfway through to avoid hot spots.
Mix Mango Salad. To the bowl of softened red onions, add mango, cucumbers, avocado, cilantro, mint, and 1 to 2 Tbsp. fresh lime juice (from the lime you zested in the rice); toss to combine.
Assemble Bowls. Spoon coconut-lime rice into bowls and top with hot-honey salmon and mango salad. Drizzle reserved hot honey sauce over salmon, and garnish bowls with toasted sesame seeds.

Notes

Air Fryer Option: To make the salmon in the air fryer, preheat the air fryer to 400ºF. Arrange the marinated salmon pieces in a single layer and air fry for 8 minutes, until nicely caramelized.
Store: For best results, store the mango salad separate from the rice and salmon. The mango salad is best enjoyed fresh, or within 24 hours. The salmon and rice can be refrigerated for 2 to 3 days.
Reheat: Heat the salmon and rice in the microwave just until warmed through. Alternatively, heat in a skillet over medium-low heat, adding a splash of water to the rice to help rehydrate the grains.

Nutrition