Asian Salmon Grain Bowl (Print Page)
Tender Asian-glazed salmon over hearty grains with crisp vegetables and sesame dressing for a nourishing bowl.
# 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
# Directions:
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, turning to coat evenly. Allow to marinate for 15 to 20 minutes at room temperature.
03 - Rinse the grains thoroughly under cold water. Combine with 2 cups 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 outdoor grill to medium-high heat. Place the marinated salmon fillets on a lined baking sheet or directly on the grill grates. Cook for 6 to 8 minutes until the fish flakes easily with a fork 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. Set aside.
06 - Divide the cooked grains among 4 bowls. Arrange the shredded carrots, cucumber slices, edamame, avocado slices, and radishes around the grains in sections. Place one salmon fillet on top of each bowl.
07 - Drizzle the dressing over each bowl and garnish with sliced scallions, sesame seeds, and fresh cilantro or mint if desired. Serve immediately while the salmon is warm.
# Expert Tips:
01 -
- The glaze on that salmon tastes like something from a restaurant but comes together with pantry staples you probably already have.
- It is one of those rare meals that actually keeps well as leftovers, making it perfect for intentional extra portions.
02 -
- Overcooking the salmon is the fastest way to ruin this dish, so pull it from the heat when the center still has a slight translucence since carryover heat will finish the job.
- Letting the cooked grains sit uncovered for a few minutes before assembling prevents steam from making your beautifully arranged bowl soggy at the bottom.
03 -
- Pat the salmon fillets completely dry with paper towels before marinating so the glaze adheres properly instead of sliding off the surface.
- Make a double batch of the dressing and keep it in a jar in the refrigerator because it is good on absolutely everything for the next week.