Why this fits a family on a budget
Twenty minutes and $10.40 makes this the fastest, cheapest dinner on the list, and the tamari and minced garlic you already have do a lot of the flavor lifting here.
• 4 each salmon fillets (skin-on)
• 2 cup white jasmine rice
• 4 cup water
• 8 oz frozen shelled edamame
• 2 tbsp honey
• 2 tbsp tamari sauce (gluten-free soy sauce)
• 1 tsp garlic powder
• 1 tbsp rice vinegar
• 0.25 tsp red pepper flakes
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp sesame seeds
• 3 bunch green onions
1. Combine 2 cups jasmine rice and 4 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to the lowest setting, cover, and cook for 15 minutes until all water is absorbed.
2. While rice starts cooking, preheat air fryer to 400°F for 3 minutes.
3. In a small bowl, whisk together honey, tamari, garlic powder, rice vinegar, and red pepper flakes to make the glaze.
4. Pat salmon fillets dry with a paper towel and season both sides lightly with salt and black pepper. Brush the top of each fillet generously with the honey-garlic glaze, reserving about half the glaze for later.
5. Place salmon fillets skin-side down in the air fryer basket in a single layer, leaving space between each piece. Air fry at 400°F for 8–10 minutes until the tops are caramelized and deep golden, and the salmon flakes easily when pressed gently with a fork.
6. While salmon cooks, add frozen edamame directly into the pot with the rice during the last 5 minutes of rice cooking, placing them on top of the rice and replacing the lid so they steam.
7. Fluff rice and edamame together with a fork and stir to combine. Slice green onions thinly.
8. Divide rice and edamame into 4 bowls. Place one salmon fillet on top of each bowl, drizzle with remaining glaze, and garnish with sesame seeds and green onions.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.