Bol de salmón con miel y ajo | Cena fácil y rica en proteínas en 30 minutos

Ingredientes

• 4 (6-ounce) skin-on salmon fillets
• 1 tablespoon avocado oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly cracked
• 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup honey
• 4 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• 4 cups cooked rice, for serving
• 2 cups steamed or roasted broccoli florets, for serving
• Optional toppings: toasted sesame seeds, sliced green onions

Preparación

1. 1

   Start your rice and prepare your vegetables. In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and rice vinegar. In a separate tiny bowl, mix the cornstarch and 1 tablespoon of cold water to create a slurry. Set both aside.

2. 2

   Pat the salmon fillets completely dry with paper towels. Season the flesh side with kosher salt and black pepper.

3. 3

   Heat avocado oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot pan. Press gently on each for 10 seconds to ensure full skin contact.

4. 4

   Cook for 4-6 minutes on the skin side, until the skin is golden brown and crispy, and releases easily from the pan.

5. 5

   Flip the salmon and cook for another 2-4 minutes on the flesh side, until cooked to your desired doneness (130-135°F for medium). Remove salmon from the skillet and set aside.

6. 6

   Reduce heat to medium-low. Pour the honey garlic sauce mixture into the pan and bring to a simmer, scraping up any browned bits. Cook for 1-2 minutes.

7. 7

   Re-whisk the cornstarch slurry and pour it into the simmering sauce, whisking constantly until the sauce thickens and becomes glossy, about 30-60 seconds.

8. 8

   To assemble, divide the rice and broccoli among four bowls. Place a salmon fillet in each bowl. Spoon the warm glaze over the salmon and serve immediately, garnished with sesame seeds and green onions if desired.