Seafood · 30 Min · Easy

Sesame Salmon Bowl

A honey-sesame glazed salmon tucked over steamed jasmine rice with crisp cucumber, edamame and a soft-boiled egg. Bright, quick and endlessly satisfying.

Ingredients

2 salmon fillets, skin on

2 tbsp soy sauce

1 tbsp honey

1 tbsp toasted sesame oil

1 cup jasmine rice

1 cup edamame, shelled

1 cucumber, ribboned

1 tbsp sesame seeds, toasted

Method

Glaze the salmon

Whisk the soy sauce, honey and sesame oil in a small bowl. Brush the glaze generously over the salmon fillets and set aside.

Cook the rice

Rinse the jasmine rice until the water runs clear, then cook according to package instructions. Fluff with a fork and keep warm.

Pan-sear the salmon

Heat a non-stick skillet over medium heat. Place the fillets skin-side down and cook for 4 minutes, then flip and cook a further 2 minutes, spooning extra glaze over the top as it cooks.

Assemble the bowl

Divide the rice between two bowls. Top with the glazed salmon, cucumber ribbons, edamame and a soft-boiled egg. Finish with a scatter of toasted sesame seeds.