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Crispy Orange Salmon Bowls

Crispy orange salmon bowls pair tender jasmine rice with salmon browned in a skillet and coated in a tangy orange glaze. Add crisp cucumber, shredded carrots, scallions, and sesame seeds for a colorful bowl.
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Prep Time 15 minutes
Cook Time 28 minutes
resting 10 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the rice and salmon
  • 1.5 cups jasmine rice
  • 2.25 cups water
  • 1 tsp kosher salt divided
For the salmon
  • 1.5 lb salmon skinless, cut into 1-inch cubes
  • 0.25 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp neutral oil
For the orange glaze
  • 0.5 cup orange juice
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger finely grated
  • 1 tsp orange zest finely grated
  • 1 tsp cornstarch
For the bowls
  • 1 cucumber medium, thinly sliced
  • 1 cup carrots shredded
  • 2 scallions thinly sliced
  • 1 tsp sesame seeds

Equipment

  • 1 3-quart saucepan
  • 1 12-inch skillet

Method
 

Cook the rice
  1. Rinse the rice under cold water until the water runs nearly clear, then drain.
  2. Combine the rice, water, and 1/2 teaspoon of the salt in a 3-quart saucepan.
  3. Bring to a boil over medium-high heat.
  4. Cover and reduce the heat to low.
  5. Simmer for 15 minutes.
  6. Remove from the heat and let stand, covered, for 10 minutes.
  7. Fluff with a fork.
Prepare the bowl toppings
  1. Arrange the cucumber, carrots, and scallions on a serving platter or in separate bowls.
Cook the salmon
  1. Pat the salmon dry.
  2. Season with the remaining 1/2 teaspoon salt and the pepper, then toss with the cornstarch until evenly coated.
  3. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.
  4. Cook half the salmon, turning to brown several sides, for 4 to 6 minutes, until crisp outside and the thickest pieces reach 145°F; transfer to a plate and repeat with the remaining oil and salmon.
Make the orange glaze and assemble
  1. Set aside 1 tablespoon of the orange juice.
  2. Whisk the remaining orange juice with the soy sauce, honey, rice vinegar, garlic, ginger, and orange zest in a small bowl.
  3. In a separate small bowl, whisk the reserved juice with the cornstarch until smooth.
  4. Pour the orange juice mixture into the skillet and bring to a simmer over medium heat.
  5. Stir in the cornstarch mixture and cook for 30 to 60 seconds, stirring, until the glaze thickens.
  6. Return the salmon to the skillet and gently toss to coat.
  7. Serve over the rice with the cucumber, carrots, and scallions, and sprinkle with sesame seeds.

Notes

For crisp edges, pat the salmon very dry and avoid crowding the skillet. Refrigerate leftovers for up to 3 days; freeze the cooked salmon and rice for up to 2 months. Use tamari instead of soy sauce for a gluten-free option.