A flavorful dish featuring salmon fillets cooked in a honey garlic sauce, served with jasmine rice and a refreshing Asian cucumber salad. Perfect for a balanced and delicious meal.
1. Cook the jasmine rice according to package directions. Fluff with a fork and keep warm.
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil for the sauce.
3. For a thicker glaze, mix cornstarch with water and stir into the sauce. Reserve half for drizzling after cooking.
4. In a medium bowl, combine cucumbers, rice vinegar, soy sauce, sesame oil, honey, chili crisp, sesame seeds, and green onions. Toss well and refrigerate.
5. Preheat the Blackstone to medium heat (375–400°F) and lightly oil the griddle.
6. Season the salmon with salt and pepper, place it skin-side down on the griddle, and cook for 4–5 minutes.
7. Flip the salmon and cook for another 3–5 minutes, brushing with the sauce until glossy and caramelized.
8. Remove the salmon from the griddle and assemble the bowls with rice, salmon, cucumber salad, and toppings as desired.
