Tender salmon chunks in an easy teriyaki sauce served over rice with quick mango cucumber salsa
Servings 3servings
Prep Time 25 minutesmins
Cook Time 15 minutesmins
Total Time 40 minutesmins
Ingredients
Avocados
Limes
Fresh cilantro or green onions, for garnish
For the salmon:
1lb.Atlantic salmon, cubed*
2tspGarlic powder
1tspFresh cracked black pepper
1tspKosher salt
2tbspSesame oil
1/4cupSoy sauce
1tbspFish sauce
1tbspSriracha
2tbspHoney
1tbspBrown sugar
1tspRice vinegar
For the mango cucumber salsa:
2largeMangos, peeled and diced
1largeEnglish cucumber, diced fine
1large Red bell pepper, diced fine
1tbspHoney
1tspChili powder
Fresh cilantro, chopped
Green onions, sliced fine
Salt and pepper, to taste
Lime juice and zest, to taste
For the rice:
2cupsLong grain rice, dry, rinsed well
4cups Water
Instructions
For the rice:
In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.
For the salmon:
In a small bowl combine the garlic powder, black pepper, and salt. Stir to combine. Heavily season the salmon chunks, set aside.
In a large sauté pan, heat sesame oil over medium-high heat. Once hot, add in salmon in a single layer. Sauté on each side until the salmon easily releases from the pan, about 3-4 minutes.
Once the salmon is browned on both side, keeping the heat at medium-high, add in the soy sauce, fish sauce, honey, brown sugar, rice vinegar, and sriracha. Stir to combine. Allow to simmer and thicken, 3-4 minutes. Once done, the salmon should be tender but cooked through and the sauce should be thick.
For the mango cucumber salsa:
In a large bowl combine the diced mango, cucumber, red bell pepper, cilantro, green onions, salt, pepper, honey, chili powder, and lime. Stir to combine, adjust seasoning as needed.
Serve salmon over rice topped with mango cucumber salsa, sliced avocado, limes, cilantro, and green onion. Leftovers will keep in an airtight container in the fridge for 2-3 days.
Notes
*You can leave the skin on the salmon if desired, or take it off prior to cooking.