Photography by Alana Harris
My go-to favorite asian salmon bowls…
These are our favorite asian salmon bowls for an easy weeknight dinner. My husband likes his over sushi rice with some zucchini noodles and I prefer mine without the rice. The marinade is light but super flavorful and doubles as a dressing for the bowl as well. It also works with chicken or even steak if salmon isn’t your thing. Feel free to make more than 2 pieces of salmon if you are feeding more or want leftovers. There is no need to double the marinade recipe.
Get creative…
The ingredients I listed for the bowl are definitely not set in stone. I encourage you to get creative and try other things. The salmon would be great over my cauliflower “fried rice” (see recipe here) or keep the sushi rice & add carrots, bean sprouts, stir fry veggies, whatever you want!
The recipe…
- Makes about 2 cups
- 1/2 cup low-sodium tamari sauce or Bragg’s liquid aminos
- 2 Tbsp cane sugar or coconut sugar
- 1/4 rice vinegar
- 1 Tbsp sesame oil
- 1/3 cup water
- 1/3 cup low-sodium ketchup (I use Annie’s brand)
- Pinch ground ginger
- Pinch ground coriander
- 1/2 tsp crushed red pepper flakes
- 2 tsp minced garlic
- 2 tsp minced fresh ginger
- 2 Tbsp of water
- 2 Tbsp low-sodium tamari sauce or Bragg’s liquid aminos
- 2 Salmon filets
- 1-2 cups Sushi Rice + 2 tbsp rice vinegar
- 1 zucchini, made into noodles
- 1 avocado, diced
- 1 mango, diced
- 1/3 cup cooked & peeled edamame
- Microgreens for topping (optional)
- 1 lime, cut into wedges
- In a medium saucepan, combine 1/2 cup tamari (or liquid aminos), sugar, rice vinegar, sesame oil, and 1/3 cup of water over medium heat.
- Bring to a boil.
- Add ketchup, ground ginger, ground coriander, crushed red pepper flakes.
- Simmer for 10 minutes and then remove from heat.
- Add garlic, minced fresh ginger, 2 Tbsp of water, 2 Tbsp tamari (or liquid aminos) and stir until combined.
- Allow to cool before pouring about 1/3 of the marinade over salmon filets or until almost covered.
- Cover with plastic wrap and let sit in fridge for at least 30 minutes, no more than 3 hours.
- Prepare sushi rice according to package instructions. I cook mine in a rice cooker and once its finished I add 1-2 tbsp of rice vinegar to make it extra sticky.
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper and add marinaded salmon so they aren't touching.
- Bake in oven for about 12-15 minutes or until fork tender.
- Finish the salmon in the broiler for about 2-3 minutes for an added crispy finish and remove from oven.
- Assemble the bowls.
- Add rice and/or zucchini noodles to a bowl.
- Top with diced mango, avocado, edamame.
- Top with salmon & drizzle with extra dressing.
- Top with microgreens if using & serve with lime wedges.
- Serve immediately.
- Store extra dressing in an air tight container in the refrigerator for up to 3-4 days.
- Feel free to make more than 2 pieces of salmon if you are feeding more or want leftovers. No need to double the marinade recipe.
- Oven temperatures may vary cooking times.
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