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Asian Salmon Bowl

Asian Salmon Bowls Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 4 skinless salmon fillets (about 6 oz each)
  • Salt and black pepper
  • 1 tbsp neutral oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tsp sriracha (optional)
  • 1 tbsp cornstarch mixed with 1 tbsp cold water
  • 2 cups cooked jasmine rice, warm
  • 1 large avocado, sliced
  • 1 cup shelled edamame, thawed
  • 1 Persian cucumber, thinly sliced
  • 2 radishes, thinly sliced
  • 2 green onions, sliced
  • 1 tbsp toasted sesame seeds

Method
 

  1. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha in a small bowl. Mix cornstarch with cold water in a separate tiny bowl and set both aside.
  2. Pat salmon dry and season with salt and pepper. Heat oil in a large nonstick skillet over medium-high. Place fillets presentation-side down and cook 4 minutes until golden, then flip.
  3. Reduce heat to medium and pour the glaze mixture into the pan. Simmer gently, stir in the cornstarch slurry, and cook 2 to 3 minutes, spooning glaze over the salmon, until thickened and the fish reaches 125°F to 130°F.
  4. Divide rice among bowls, top with salmon, and arrange avocado, cucumber, edamame, and radish around it. Spoon extra glaze over everything, add green onions and sesame seeds, and serve right away.

Notes

If you like the salmon a little more done, cook it to 135°F internal. For skin-on fillets, sear skin side down for about 5 minutes before flipping and glazing. The bowls are best right after assembly so the vegetables stay crisp.