Hot Honey Salmon Bowls with Cilantro Lime Tahini Dressing
These bowls are great for making fresh hot honey glazed salmon to go with leftovers such as roasted sweet potatoes and sticky rice as well as a quick salad with a creamy cilantro tahini lime dressing.
Ingredients
- For the Salmon:
- Four 4-6 ounce salmon fillets (or one large fillet cut into portions after roasting)
- 1 Tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- Hot Honey
- 170 g honey (½ cup)
- 2-3 teaspoons red chili flakes
- 1 teaspoon smoked paprika
- 2 teaspoons apple cider vinegar
- Optional a few slices of fresh chilis such as Thai birds eye chili, jalapeño, Serrano or even habanero.
- Glaze:
- Hot honey mixture:
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 teaspoons fresh ginger
- 1 tablespoon lime juice
- ½ teaspoon kosher salt
- 2 tablespoons water
- 1 Tablespoon cornstarch
- 1 tablespoon butter
- Cilantro minced for garnish
- For the salads:
- Roasted sweet potato slices (see notes)
- Sticky rice (see notes)
- Lettuce mix - 1-2 cups of lettuce per bowl
- 1 Thinly sliced red onion
- 1 Cucumbers, sliced (Persian or Japanese cucumbers)
- 1-2 Limes, quartered
- Cilantro Tahini Lime Dressing (see recipe linked in blog post)
- Cilantro sprigs for garnish
Instructions
- Recipe timing:The time for this recipe is dependent upon if you are reheating things like rice and sweet potatoes made ahead of time, making the dressing ahead of time etc. I put times in since my recipe card gets mad at me if I don't but gauge time accordingly for you.
- Prepare the salmon:Brush the salmon fillets with oil and season with salt and pepper. Place seasoned salmon on a foil or parchment paper linked baking sheet.
- In a small saucepan whisk together the honey, reg chili flakes and smoked paprika, heat until hot but not boiling. Remove from heat, stir in the apple cider vinegar. Let cool then strain only if you don’t want the chili flake pieces to remain in the honey. Keep them in for a hotter sauce.
- To make the glaze, combine the hot honey, oil, garlic, ginger, lime juice, salt and water and bring to a boil. Mix the cornstarch with a little water to dissolve then add to the glaze. Stir until thickened, then remove from the heat and stir in the butter. Let cool slightly.
- Heat oven to 400 Deg F. Spread half the hot honey glaze over the top of the salmon fillets, place the sheet pan on the middle oven rack, and roast the salmon for 8 minutes or until firm but still opaque in the middle. Do not over roast the salmon. Spoon more of the hot honey glaze over the top of the roasted salmon, sprinkle with minced cilantro. Let rest for a minute before slicing into portions.
- To assemble the bowls spoon in some hot sticky rice on one side, place the salmon on top. On the other side divide the roasted sweet potato coins, a handful of salad mix, sliced cucumber and sliced red onion. Drizzle with cilantro lime dressing and garnish with sprigs of cilantro and lime slices.
Notes
For quick sweet potato coins
Slice up 1-2 sweet potatoes ( scrub first before slicing, you can leave the peel on if you like) in ¼ inch pieces, place in a mixing bowl and drizzle a little oil such as olive or avocado, then season with salt and pepper ( could also add garlic, onion powder, paprika etc). Roast at 400 Deg F for 25-30 minutes, carefully flipping every 10 minutes. You want them to be soft with crispy edges. You can roast these just before popping the salmon in the oven to roast. If using leftover sweet potato coins, you can reheat in the oven while the salmon is roasting, use either the lower or upper rack and spread them out on a lightly oiled baking sheet. You can also roast or reheat them on a parchment paper lined sheet.
Sticky Jasmine Rice:
For sticky rice rinse 1 cup jasmine rice until water runs clear then soak for 30 minutes. Drain well. Combine the rice with 1 ½ cups water in a sauce pan that has a lid. Bring to a boil then lower to a simmer. Place the lid on the top and let cook for 12 minuets. Turn the heat off then let steam for 15 minutes. This can be done ahead of time and just reheated in the microwave when ready to make the bowls.