When you hear the word “salmon” as a college student, you might feel a sting in your pocket right where your wallet sits. Fear not! These honey garlic salmon bowls are more affordable than you think. Yielding about three to four portions, this could be your dinner for most of the week. They’re salty, sweet and delicious when paired with a fresh topping of avocado and cucumber slices.
Ingredients
- 1 lb. salmon, skinless and cubed
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. olive oil
- 1 tbsp. garlic, minced
- 1 tsp. ginger, minced
- 3 tbsp. soy sauce
- 2 tbsp. rice vinegar
- ¼ c. honey (or maple syrup)
- Rice of choice
- Optional: avocado, cucumber and sesame seeds for garnish
Instructions
- Begin by cooking the rice according to package instructions. You will be able to prepare the rest of the meal as it cooks, so everything will be done around the same time.
- Remove the skin from the salmon and cut it into bite-sized cubes. Pat dry with a paper towel to remove excess moisture.
- In a bowl, add salmon, seasonings and 1 tbsp. olive oil. Mix until salmon is evenly coated.
- Heat 1 tbsp. olive oil in a skillet. Then, add salmon and cook for 4-5 minutes, or until it loses its raw, pink color. As salmon cooks, mince garlic and ginger.
- Once the salmon is cooked, remove from pan and toast the garlic and ginger. Add the soy sauce, vinegar and honey and combine into a sauce. Let simmer for several minutes to thicken.
- Add salmon back to pan and stir until well-coated. Then, remove from heat
- Serve over rice, top with preferred garnish and enjoy!
Megan Kingsley can be reached at arg-life@uidaho.edu