Salmon Bowls

Instructions

1. 01

   Combine 2 minced garlic cloves, 1 tablespoon minced fresh ginger, 1/4 cup honey, 3 tablespoons soy sauce or tamari, and 2 tablespoons rice vinegar in a small bowl. Stir until the honey is dissolved.

2. 02

   Place 1/3 cup plain Greek yogurt, 2 tablespoons water, and 2 teaspoons Sriracha in a second small bowl and stir to combine.

3. 03

   Season 1 1/2 pounds skinless salmon pieces all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

4. 04

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the salmon in a single layer and cook undisturbed until the bottoms are golden-brown, 2 to 3 minutes. Flip and cook until the second side is golden-brown, 2 to 3 minutes more. Add the soy sauce mixture and cook, stirring and spooning it over the salmon occasionally, until slightly thickened and glossy, 2 to 3 minutes. Turn off the heat.

5. 05

   To serve, divide 3 cups cooked rice between 4 bowls (about 3/4 cup per bowl). Top with the salmon pieces and spoon the sauce from the pan over the top. Add the desired toppings. Drizzle with the Sriracha yogurt sauce.

6. 06

   Make ahead: The Sriracha yogurt and salmon cooking sauces can be made up to 1 day ahead and refrigerated in separate airtight containers.Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.