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20-minute dinners

Honey-soy salmon bowls for two

Glazed salmon, rice and green vegetables portioned into two balanced bowls.

Jump to recipeHoney-soy salmon bowls for two
Prep8 mins
Cook12 mins
Total20 mins

Ingredients

Measurement system

Method

  1. 1Measure salmon fillets and prepare rice and soy sauce.
  2. 2Cook salmon fillets in a medium saucepan using the absorption or simmering method appropriate to the ingredient.
  3. 3Prepare rice with soy sauce in a separate pan while the rice cooks.
  4. 4Combine or arrange the components with honey, checking that everything served hot is steaming throughout.
  5. 5Rest briefly, then portion into two bowls.

Equipment

  • Medium saucepan or 26 cm frying pan
  • Digital kitchen scales
  • Wooden spoon or spatula

Storage, reheating & freezing

Storage: Transfer cooled honey-soy salmon bowls for two to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.

Reheating: Reheat in a covered pan over medium-low heat, adding a small splash of water where needed, until steaming hot throughout. Reheat once only.

Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.

Helpful notes

  • Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
  • Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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