Crispy Orange Salmon Bowls
Flaky salmon cubes coated in a tangy orange glaze, served over fluffy rice with steamed broccoli. A quick, gluten-free, and paleo-friendly meal bursting with citrusy flavor.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian Fusion
- Diet: Paleo
Ingredients
4 (6-ounce) salmon fillets, cut into 1.5-inch cubes
2 tablespoons neutral cooking oil
2 teaspoons minced fresh garlic
1 tablespoon freshly grated ginger
¾ cup fresh orange juice
2 tablespoons rice vinegar
2 tablespoons honey (or maple syrup for vegan version)
1 teaspoon salt
½ teaspoon black pepper
2 cups jasmine rice, cooked
1 cup broccoli florets, steamed
Instructions
Heat oil in a skillet over medium-high heat
Add salmon cubes, garlic, and ginger; sear for 3-4 minutes per side until crispy
In a bowl, mix orange juice, rice vinegar, honey, salt, and pepper
Reduce heat to medium, add orange sauce to skillet; simmer until thickened
Toss salmon in sauce until evenly coated
Divide cooked rice into bowls, add salmon and steamed broccoli
Notes
Use zucchini, snap peas, or carrots as vegetable alternatives
Adjust sweetness in sauce to taste
Sauce keeps for 3 days in fridge
Salmon can be baked at 375°F instead of pan-seared
Find it online: https://cookingwithramsay.com/crispy-orange-salmon-bowls-recipe/