Asian Salmon Grain Bowl (Printable Version)
Glazed salmon with grains, crisp vegetables, and tangy Asian dressing for a balanced weeknight dinner.
# What You'll Need:
→ Salmon & Marinade
01 - 4 salmon fillets, about 5 oz each, skinless
02 - 3 tbsp soy sauce
03 - 2 tbsp honey
04 - 1 tbsp sesame oil
05 - 2 tsp rice vinegar
06 - 1 tsp grated fresh ginger
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 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 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 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 - Place the salmon fillets in a shallow dish and pour the marinade over them, coating evenly. Allow to marinate for 15 to 20 minutes at room temperature.
03 - Rinse the grains thoroughly, then combine with water and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer until tender, approximately 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. Arrange 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 caramelized on the surface.
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 among four bowls. Arrange the shredded carrots, cucumber slices, edamame, avocado slices, and radishes around the grains in each bowl. Place a salmon fillet on top of each portion.
07 - Drizzle the dressing over each bowl and garnish with sliced scallions, sesame seeds, and fresh cilantro or mint if desired. Serve immediately.
# Expert Advice:
01 -
- The glaze caramelizes into something so sticky and golden that you will want to eat the salmon straight off the tray before it ever reaches a bowl.
- Everything cooks in roughly the same window, so you are not stuck washing dishes until midnight.
- It is the kind of meal that looks like you tried really hard but actually lets the ingredients do most of the talking.
02 -
- Do not skip patting the salmon dry before marinating because excess moisture prevents that beautiful caramelized crust from forming.
- If you need this to be gluten free, swap the soy sauce for tamari and check every bottle label because some rice vinegars sneak wheat in.
03 -
- Toast the sesame seeds in a dry skillet for about thirty seconds until they start to smell fragrant, because this one tiny step makes a huge difference in flavor.
- Let the salmon rest for two minutes after broiling before placing it on the grains so the juices redistribute instead of running all over the bowl.