Easy Orange-Soy Glazed Salmon Bowls Recipe

4 salmon fillets
Salt and pepper
1 Tbsp vegetable or avocado oil
¼ cup fresh orange juice (about ½ an orange)
4 garlic cloves, minced
½ tsp red pepper flakes
3 Tbsps honey
2 Tbsps soy sauce
4 cups cooked white or brown rice
1 carrot, julienned
8 radishes, thinly sliced
2 cups cabbage, thinly sliced
6 to 8 scallions, thinly sliced
Note: For the quick pickled carrots and radishes, combine 2 cups each of thinly sliced carrots (peeled) and radishes (or daikon works well too) in a large bowl. Add ¼ white sugar and 1 tablespoon of salt, and massage them into the vegetables until dissolved. Pour 1 cup of water and ½ cup of rice wine or apple cider vinegar over the mix. Pack the vegetables and liquid into a sizeable wide-mouth mason jar. You can use the pickles immediately or seal the jar and refrigerate overnight for the best results.

Press the salmon fillets between paper towels to dry the surfaces thoroughly. Season all sides of the fish with salt and pepper.
Heat the oil in a large stainless skillet over medium-high heat until simmering. Add the salmon fillets to the pan and IMMEDIATELY reduce the heat to medium-low. Cook until browned, about 2 minutes, and flip to the other side. Note - if the salmon shows resistance when you try to lift it with a spatula, allow it to continue to cook until it lifts easily.
Pour the orange juice into the pan and allow it to reduce for about 1 minute. Next, add the garlic and red pepper flakes and cook for 30 seconds or until fragrant.
Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine. Bring it to a simmer and allow the sauce to reduce for about 1 minute. Using a spoon or brush, coat the salmon evenly in the sauce. Once you’ve cooked the salmon to your liking, remove the pan from the heat.
Divide the rice evenly between the bowls. Top with carrots, radishes and cabbage. Top each bowl with a piece of salmon, and drizzle with more sauce. Enjoy!