Asian Salmon Grain Bowl (Printable)
Tender soy-glazed salmon over hearty grains with crisp vegetables and sesame lime dressing.
# What You'll Need:
→ Salmon & Marinade
01 - 4 salmon fillets, skinless, about 5 oz each
02 - 3 tbsp soy sauce
03 - 2 tbsp honey
04 - 1 tbsp sesame oil
05 - 2 tsp rice vinegar
06 - 1 tsp fresh ginger, grated
07 - 1 clove garlic, minced
08 - 1 tsp sriracha, optional
→ Grains
09 - 1 cup brown rice, quinoa, or grain blend
10 - 2 cups water
11 - 1/2 tsp salt
→ Vegetables & Toppings
12 - 1 cup carrots, shredded
13 - 1 cup cucumber, thinly sliced
14 - 1 cup shelled edamame, cooked
15 - 1 avocado, sliced
16 - 4 radishes, thinly sliced
17 - 2 tbsp scallions, thinly sliced
18 - 1 tbsp sesame seeds
19 - Fresh cilantro or mint leaves, optional
→ Dressing
20 - 2 tbsp soy sauce
21 - 1 tbsp rice vinegar
22 - 1 tbsp lime juice
23 - 1 tsp honey
24 - 1 tsp toasted sesame oil
# How-To Steps:
01 - In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, grated ginger, minced garlic, and sriracha until well combined.
02 - Arrange salmon fillets in a shallow dish and pour the marinade over them, ensuring even coating. Allow to marinate for 15 to 20 minutes at room temperature.
03 - Rinse grains thoroughly, then combine with water and salt in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 15 to 20 minutes for brown rice or according to package directions. 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 cooked through and caramelized on top.
05 - In a small bowl, whisk together soy sauce, rice vinegar, lime juice, honey, and toasted sesame oil until smooth and emulsified.
06 - Divide the cooked grains among four bowls. Arrange shredded carrots, sliced cucumber, edamame, avocado slices, and radishes around the grains. Place a salmon fillet on top of each bowl.
07 - Drizzle dressing over each bowl and garnish with sliced scallions, sesame seeds, and fresh herbs if desired. Serve immediately.
# Expert Advice:
01 -
- The marinade doubles as a glaze, so every bite of salmon has that sticky, savory depth you usually only get at a restaurant.
- Everything cooks in under 40 minutes, and the components are forgiving enough to swap based on whatever your fridge offers that day.
02 -
- The line between caramelized and charred salmon under a broiler is about 60 seconds, so stay in the kitchen and watch through the oven door during the last few minutes of cooking.
- Regular soy sauce contains wheat, so swap it for tamari if you need this to be gluten free without sacrificing any of the umami flavor.
03 -
- Toasting your sesame seeds in a dry pan for two minutes before sprinkling them on the bowl releases an incredible nutty aroma that makes the whole dish taste more finished.
- Pat the salmon completely dry with paper towels before marinating so the glaze adheres properly and you get that sought after caramelized crust instead of a steamed surface.