Asian Salmon Grain Bowl (Printer-friendly)
Glazed salmon with hearty grains, crisp veggies, and tangy Asian dressing for a nourishing meal.
# What You Need:
→ Salmon & Marinade
01 - 4 salmon fillets, about 5 oz each, skinless
02 - 3 tablespoons soy sauce
03 - 2 tablespoons honey
04 - 1 tablespoon sesame oil
05 - 2 teaspoons rice vinegar
06 - 1 teaspoon grated fresh ginger
07 - 1 clove garlic, minced
08 - 1 teaspoon sriracha (optional)
→ Grains
09 - 1 cup brown rice, quinoa, or grain blend
10 - 2 cups water
11 - 1/2 teaspoon salt
→ Vegetables & Toppings
12 - 1 cup shredded carrots
13 - 1 cup cucumber, thinly sliced
14 - 1 cup shelled edamame, cooked
15 - 1 avocado, sliced
16 - 4 radishes, thinly sliced
17 - 2 tablespoons scallions, thinly sliced
18 - 1 tablespoon sesame seeds
19 - Fresh cilantro or mint leaves (optional)
→ Dressing
20 - 2 tablespoons soy sauce
21 - 1 tablespoon rice vinegar
22 - 1 tablespoon lime juice
23 - 1 teaspoon honey
24 - 1 teaspoon toasted sesame oil
# How to Make It:
01 - In a small bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, grated ginger, minced garlic, and sriracha until well combined.
02 - Arrange the salmon fillets in a shallow dish and pour the marinade over them, ensuring each fillet is evenly coated. Allow to marinate for 15 to 20 minutes at room temperature.
03 - Rinse the grains thoroughly under cold water. Combine with water and salt in a medium saucepan, bring to a rolling boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes for brown rice, or according to package directions for your selected grain. Fluff with a fork and keep warm.
04 - Preheat the oven broiler or grill to medium-high. Place the marinated salmon fillets on a lined baking sheet or directly on the grill. Cook for 6 to 8 minutes until the salmon is just cooked through and the top is nicely caramelized.
05 - In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, honey, and toasted sesame oil until smooth and emulsified.
06 - Divide the cooked grains evenly among 4 bowls. Arrange the shredded carrots, sliced cucumber, edamame, avocado slices, and radishes around the grains in sections. Place a salmon fillet on top of each bowl.
07 - Drizzle the dressing generously over each bowl. Sprinkle with scallions, sesame seeds, and fresh herbs if desired. Serve immediately.
# Expert Tips:
01 -
- The honey soy glaze caramelizes into something that tastes like you spent far more time than twenty minutes on it.
- Every component can be prepped ahead, making assembly on busy nights almost effortless.
- It is the rare bowl that actually satisfies as a complete meal without leaving you hungry an hour later.
02 -
- Do not walk away during the last two minutes of broiling because the honey in the glaze goes from perfectly caramelized to burnt in seconds.
- Marinating the salmon for the full twenty minutes rather than rushing it makes a noticeable difference in how deeply the flavor penetrates.
- If you are gluten intolerant, swap the soy sauce for tamari and check the sriracha label, most are safe but not all.
03 -
- Pat the salmon dry before adding the marinade because excess moisture prevents the glaze from caramelizing properly.
- Toast the sesame seeds in a dry pan for about thirty seconds and your bowl will taste like it came from a restaurant.