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Overhead view of glossy honey garlic salmon cubes over edamame rice in a white bowl on a wood table

Pan-Seared Honey Garlic Salmon Bites and Edamame Rice

Pan-seared honey garlic salmon bites over edamame rice, with about 38 g of protein per serving and a 40-minute timeline.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 621
Ingredients Method Notes

Ingredients
  

Honey garlic salmon bites
  • 500 g skinless salmon fillet (1.1 lb); cut into 2.5 cm / 1-inch cubes, patted dry
  • 1 tbsp avocado oil or other neutral oil
  • 3 tbsp honey
  • 3 tbsp low-sodium soy sauce
  • 4 garlic cloves minced
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch whisked into 1 tbsp cold water
  • 1 tbsp toasted sesame seeds for topping
Edamame rice
  • 280 g jasmine rice / 1 1/2 cups; rinsed
  • 540 ml water / 2 1/4 cups
  • 1/2 tsp kosher salt
  • 300 g frozen shelled edamame / about 2 cups; straight from the freezer
  • 3 scallions thinly sliced, whites and greens separated
  • 1 tsp toasted sesame oil

Method
 

  1. Pat the salmon dry and cut it into 2.5 cm / 1-inch cubes. Whisk the honey, soy sauce, garlic, rice vinegar and cornstarch slurry in a small bowl. Slice the scallions, keeping the whites and greens in separate piles.
  2. Rinse the rice in a fine-mesh sieve for about 1 minute, until the water runs mostly clear. Add it to a 3-quart / 2.8 L saucepan with the water and salt, bring to a boil over high heat, then turn the heat to its lowest setting, cover with a tight lid and cook for 10 minutes.
  3. Scatter the frozen edamame over the rice without stirring, put the lid back on and cook 5 more minutes. Turn off the heat and leave the lid on for a 10-minute rest.
  4. While the rice rests, heat a 30 cm / 12-inch skillet over medium-high heat for 2 minutes and add the oil. Lay the salmon cubes in a single layer with a little space between them. Sear about 1 minute per side, turning with tongs, until all four sides are golden, about 4 minutes.
  5. Lower the heat to medium, stir the sauce once and pour it over the salmon. Cook 1 to 2 minutes, turning the cubes gently, until the glaze coats them and the centers are opaque and flake at 145 F / 63 C. Cut one cube open to check, then pull the pan off the heat.
  6. Fluff the rice and edamame with a fork, drizzle with the sesame oil and fold in the scallion whites. Divide among four bowls and top with the salmon bites. Scrape any glaze from the pan over the top, finish with the scallion greens and sesame seeds, and serve right away.

Notes

  • Weigh the salmon after trimming, since 500 g of trimmed fish is the protein target.
  • Sear each cube about 1 minute per side so all four sides turn golden.
  • Add the edamame frozen, straight from the bag, with no thawing.
  • Rinse the rice for about 1 minute until the water runs mostly clear.
  • Serve right away, because the glaze is stickiest in the first 10 minutes.