Pin it Treat yourself to a meal that is as nutritious as it is flavorful with this Asian-Inspired Salmon Bowl. Featuring succulent salmon fillets coated in a savory-sweet soy-ginger glaze, this dish is served over a bed of fluffy rice and accompanied by a rainbow of crisp, fresh vegetables. It’s a perfect fusion of textures and tastes that brings a gourmet touch to your healthy eating routine.
Pin it Whether you are prepping meals for the week or looking for a vibrant dinner to share with family, these bowls offer a satisfying complexity of flavor. The combination of ginger, garlic, and sesame oil provides an aromatic base that highlights the natural richness of the baked salmon.
Ingredients
- For the Salmon:
- 4 salmon fillets (about 150 g each)
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (if using cornstarch)
- For the Bowl:
- 2 cups jasmine or sushi rice, uncooked
- 2 ½ cups water
- 1 cup carrot, julienned
- 1 cup cucumber, julienned
- 1 cup red bell pepper, julienned
- 1 cup edamame, shelled and cooked
- 2 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
- Lime wedges, for serving (optional)
Instructions
- Step 1
- Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- Step 2
- In a small bowl, whisk together soy sauce, honey, grated ginger, garlic, rice vinegar, and sesame oil to make the glaze.
- Step 3
- Optional: For a thicker glaze, dissolve cornstarch in 1 tbsp water and add to the glaze mixture.
- Step 4
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 5
- Place salmon fillets on the prepared sheet. Brush generously with the soy-ginger glaze. Reserve remaining glaze.
- Step 6
- Bake salmon for 12–14 minutes, or until cooked through and flaky.
- Step 7
- Meanwhile, transfer remaining glaze to a small saucepan. Bring to a simmer over medium heat, stirring until thickened (about 1–2 minutes if cornstarch is used). Remove from heat.
- Step 8
- Prepare vegetables: julienne carrots, cucumber, and red bell pepper.
- Step 9
- To assemble, divide rice among 4 bowls. Top with baked salmon, arranging vegetables and edamame around the salmon.
- Step 10
- Drizzle bowls with extra glaze. Garnish with sesame seeds, sliced scallions, and lime wedges if desired.
Zusatztipps für die Zubereitung
To ensure the best texture for your bowl, make sure to julienne the vegetables into thin, uniform matchsticks. This ensures a consistent crunch in every bite. If you prefer a more intense glaze, you can apply a second coat of the glaze halfway through the salmon's baking time.
Varianten und Anpassungen
For a whole grain option, feel free to substitute the jasmine rice with brown rice or quinoa. If you require a gluten-free version of this dish, simply use tamari instead of regular soy sauce. For additional flavor and texture, consider adding sliced avocado or a bit of pickled ginger on top.
Serviervorschläge
Serve these bowls immediately with a fresh squeeze of lime to cut through the richness of the salmon. The dish pairs beautifully with a side of miso soup or a light seaweed salad for a complete Asian-fusion dining experience.
Pin it Enjoy this Asian-Inspired Salmon Bowl as a wholesome, restaurant-quality meal made in the comfort of your own home. Its blend of fresh ingredients and bold spices makes it a dish you'll want to return to again and again.
Recipe FAQ
- → Can I use frozen salmon fillets?
Yes, frozen salmon works well. Thaw completely in the refrigerator overnight before cooking. Pat fillets dry with paper towels to remove excess moisture for better glaze adhesion.
- → What other vegetables can I add?
Feel free to include shredded cabbage, sliced radishes, steamed bok choy, or snap peas. Avocado adds creamy richness while pickled ginger provides tangy contrast.
- → How do I store leftovers?
Store components separately in airtight containers. Rice keeps for 3-4 days refrigerated. Salmon and vegetables stay fresh for 2-3 days. Reheat salmon gently to maintain texture.
- → Can I make the glaze ahead of time?
Absolutely. Mix the glaze ingredients and refrigerate for up to 3 days. Bring to room temperature before using. The flavors actually develop and meld better when prepared in advance.
- → Is this suitable for meal prep?
Perfect for meal prep. Portion rice, vegetables, and salmon into individual containers. Store glaze separately and drizzle before eating. Components maintain quality for 3-4 days when properly refrigerated.
- → Can I grill the salmon instead?
Certainly. Grill salmon over medium-high heat for 4-5 minutes per side, brushing with glaze during the last minute. This adds a subtle smoky flavor that complements the Asian-inspired glaze beautifully.