Coogirl Candy Glazed Salmon Rice Bowls

Coogirl Candy Glazed Salmon Rice Bowls

Featuring

This bright weeknight bowl uses Coogirl Candy in two creative ways. The syrup is whisked into a sticky glaze for the salmon while chopped candied jalapeños are folded into a lime crema to add cooling heat to the bowl.

Ingredients

For the Salmon

• 1 1/4 pounds salmon fillet, skin on or off, cut into 4 portions
• 1/4 cup Coogirl Candy syrup from the jar
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• Salt and black pepper to taste

Lime Crema with Coogirl Candy Jalapeños

• 1/2 cup plain Greek yogurt
• 1 tablespoon mayonnaise (optional for richness)
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 2 tablespoons finely chopped Coogirl Candy jalapeños, drained well
• Pinch of kosher salt

To Serve

• 3 cups cooked jasmine or brown rice, warm
• 1 cup steamed or roasted broccoli florets
• 1/2 cup thinly sliced cucumber
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Fresh cilantro leaves, optional
• Lime wedges

Instructions

1. Marinate the salmon
   1. In a shallow dish whisk together Coogirl Candy syrup, soy sauce, rice vinegar, sesame oil, and minced garlic.
   2. Season salmon portions lightly with salt and pepper and place in the dish, turning to coat. Let marinate for 15 to 20 minutes while you prepare other components.
2. Make the lime crema
   1. In a small bowl combine Greek yogurt, mayonnaise if using, lime juice, lime zest, chopped Coogirl Candy jalapeños, and a pinch of salt.
   2. Stir until smooth. Taste and adjust salt or lime as desired. Refrigerate until ready to serve.
3. Cook the salmon
   1. Heat a large nonstick skillet over medium high heat and add a light drizzle of oil.
   2. Remove salmon from the marinade, letting excess drip off. Reserve the marinade for the glaze.
   3. Cook salmon for 3 to 4 minutes per side, depending on thickness, until cooked through and nicely browned. Transfer to a plate and tent with foil to rest.
4. Make the reserved Coogirl Candy glaze
   1. Pour the reserved marinade into a small saucepan and bring to a gentle simmer over low heat. Cook 2 to 3 minutes until slightly thickened and glossy. Taste and adjust with a squeeze of lime if you like more brightness.
   2. Brush or spoon the warm glaze over the cooked salmon just before serving for a shiny finish.
5. Assemble the bowls
   1. Divide warm rice among four bowls.
   2. Arrange broccoli, cucumber, and shredded carrots in sections around the rice.
   3. Place a portion of glazed salmon on top of each bowl.
   4. Drizzle a spoonful of lime crema over the salmon and a little on the vegetables.
   5. Sprinkle with sliced green onions, toasted sesame seeds, and fresh cilantro if using.
   6. Serve with lime wedges and the jar of Coogirl Candy on the table for extra spoonfuls.

Tips

• For grill marks, cook salmon on a preheated grill for 3 to 4 minutes per side and brush with the glaze during the last minute.
• Swap salmon for firm tofu or chicken for a different protein, adjusting cooking time accordingly.
• Leftover bowls keep well refrigerated for up to 2 days. Store lime crema separately for best texture.