Meal Prep Honey Garlic Salmon Bowls | Episode 7

Ingredients

• 1 tsp tsp Olive Oil
• 1.25kg kg Fresh Salmon, Cut Into 5 Fillets, Skin on or off
• 1 tsp tsp Garlic Powder
• 1 tsp tsp Smoked or Regular Paprika
• Seasoning To Taste
• 2 Tbsp Tbsp Clarified Butter, Regular Unsalted Butter or Olive Oil
• 6 Garlic Cloves, Minced
• 2 Tbsp Tbsp Chicken or Vegetable Stock
• 1 1/2 Tbsp Tbsp Light Soy Sauce
• 1/2 Lemon, Juiced
• 5 Tbsp Tbsp Honey
• Seasoning To Taste
• 350g g Basmati Rice, Washed
• 700ml ml Cold Water
• Salt To Taste
• 1 Tbsp Tbsp Peanut Oil
• 2 heads heads Broccoli, Cut Into Florets, Stems Trimmed
• pinch Sesame Seeds
• Seasoning To Taste

Steps

1. Cut the salmon into 5 even-sized fillets, about 250g each.
2. Place the salmon fillets in a mixing bowl and add olive oil, garlic powder, paprika, and salt to taste. Rub until evenly coated.
3. Cut the broccoli into even-sized florets, trimming the stems. Slice the leftover stalks into batons.
4. Juice half a lemon and mince the garlic cloves.
5. Place a large saucepan over high heat and add the washed basmati rice, cold water, and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 14 minutes undisturbed.
6. Heat a wok or pan over high heat and add peanut oil. Add the broccoli and a little salt, and stir-fry for 3-4 minutes until al dente with a light char. Add sesame seeds if using, then remove from heat and set aside.
7. Place a large high-rimmed pan over medium-high heat and add the clarified butter (or butter/olive oil). Once melted, add the minced garlic and sauté for about 45 seconds, stirring constantly.
8. Add the chicken or vegetable stock, soy sauce, lemon juice, and a pinch of salt. Stir and bring to a simmer, then cook for 1 minute.
9. Add the honey and stir well. Cook for 1 minute until the sauce thickens slightly.
10. Place the salmon fillets in the pan, skin side down (or either side if skinless). Cook for 4 minutes, basting with the sauce, until the salmon is light pink halfway up.
11. Gently flip the salmon and cook for 2 minutes, basting again.
12. Turn the salmon on each side for 1 minute per side to get color on all sides. Remove from heat.
13. Turn off the heat for the rice and leave the lid on for 5 minutes. Then fluff with a fork.
14. Divide the rice among 5 containers (about 180g each), top each with a salmon fillet, and divide the broccoli equally among the containers.
15. Spoon the remaining glaze over the salmon.
16. Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave until hot throughout.