March 01, 2021

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Sautéed Garlic Olive Oil: This spicy salmon rice bowl is the meal you didn't know you needed to try. Easy to serve and sure to please! Makes 4 Servings.


  • 4 6 oz. skinless salmon fillets
  • Kosher salt
  • Freshly ground black pepper
  • 6 tablespoons Sonoma Gourmet Sautéed Garlic Olive Oil
  • 1.75 cups water
  • 1.25 cups long-grain rice, rinsed
  • 2 tablespoons minced, peeled fresh ginger
  • 2 tablespoons honey
  • 1 Thai red chile, seeded and minced
  • 4 garlic cloves, chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 2 English cucumbers, thinly sliced
  • 2 tablespoons grapeseed or avocado oil
  • 4 tablespoons chopped fresh cilantro


  1. Place the salmon in a low baking dish. Season generously with salt and pepper and drizzle liberally with the Sauteed Garlic Olive Oil. Let rest until ready to cook, about 10 minutes).
  2. In a medium saucepan, bring 1.5 cups of the water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes.
  3. Meanwhile, add the ginger, honey, Thai chile, and garlic to a food processor and pulse until combined into a paste.
  4. Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, lime juice, and fish sauce.
  5. Add the cucumbers, toss, and set aside.
  6. Heat the grapeseed oil in a large nonstick skillet. Add the salmon and cook over medium-high heat until lightly browned, about 3 minutes. Turn the salmon and cook until opaque throughout, about 4 minutes.
  7. Mound the rice in bowls. Top with the salmon and a generous amount of the ginger-lime sauce with cucumber strips. Sprinkle each bowl with cilantro and pass any extra sauce at the table.
Spicy salmon rice bowl made with Sonoma Gourmet's sauteed garlic olive oil Spicy salmon rice bowl made with Sonoma Gourmet's sauteed garlic olive oil

In This Recipe

Sonoma Gourmet Sautéed Garlic Olive Oil

Sautéed Garlic Olive Oil


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