Saucy Garlic Salmon Bowls

Overview

Prep Time: 15 min • Cook Time: 15 min
Total Time: 30 min

Makes 2 servings

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what you’ll need:

For the salmon marinade:

• 2, 6oz pieces of skinless salmon, cubed 

• 1 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• ¼ tsp red pepper flakes

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp soy sauce

  For the honey garlic sauce: 

• 1 tbsp butter

• 3 cloves garlic, minced

• 3 tbsp soy sauce

• 1 1/2 tbsp brown sugar

• 1 tbsp hoisin sauce

• 1 tsp rice vinegar  

  for the sauted cabbage:

• ½ small green cabbage, cut into large chunks

• 1 tbsp chili onion crunch (or chili crisp)

• 1 tbsp soy sauce

• 1–2 green onions, thinly sliced

• 1 tsp sesame seeds

Instructions:

1. In a medium bowl, add the cubed salmon along with all of the salmon marinade ingredients. Mix well to coat evenly and set aside to marinate for about 10 minutes.

2. Meanwhile, preheat a large skillet over medium-high heat. Add a large scoop of chili onion crunch and spread it evenly across the bottom of the pan. Add the chopped cabbage in an even layer and cook undisturbed for 4-5 minutes to get a nice char on the bottom.

3. Give the cabbage a good mix, then add the soy sauce. Sauté for a few more minutes until the cabbage is tender and fully cooked. Remove from heat and set aside.

4. Preheat another large pan over medium heat and add the butter. Once melted, add the minced garlic and brown sugar. Lower the heat to medium-low and sauté for about a minute, until the sugar has melted and the garlic is fragrant.

5. Add the soy sauce, hoisin sauce, and rice vinegar. Mix well to combine, then add the cubed salmon. Cook for about 4 minutes, then gently flip to another side. Continue cooking, flipping every few minutes, until the salmon is fully cooked through and starting to crisp and caramelize in the glaze (about 10-12 minutes total).

6. Serve immediately with rice and the sautéed cabbage. Top the cabbage with extra chili onion crunch, sliced green onions, and sesame seeds. Enjoy!

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