Save A vibrant and healthy bowl featuring tender soy-ginger glazed salmon fillets served atop steamed rice and crisp Asian vegetables. Perfect for a quick, flavorful meal that brings together the aromatic notes of fresh ginger and garlic with the rich texture of perfectly seared salmon.
Save This Asian-inspired dish is not only visually stunning with its rainbow of vegetables but also packed with nutrients. The combination of sesame-sautéed greens, creamy avocado, and zesty lime makes every bite balanced and satisfying.
Ingredients
- 4 salmon fillets (about 150 g each, skinless or skin-on as preferred)
- 4 tbsp soy sauce (low sodium recommended)
- 2 tbsp honey or maple syrup
- 2 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil (for marinade)
- 1 tsp sriracha or chili paste (optional, for heat)
- 1 tbsp sesame seeds
- 2 cups jasmine or sushi rice
- 2 1/2 cups water
- Pinch of salt
- 1 cup edamame (shelled, frozen or fresh)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup baby bok choy or snap peas, sliced
- 2 green onions, sliced thin
- 1 tbsp sesame oil (for vegetables)
- 1 avocado, sliced
- Extra sesame seeds, fresh cilantro or microgreens, and lime wedges for garnish
Instructions
- Step 1: Whisk the Marinade
- In a bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, 1 tbsp sesame oil, and sriracha. Reserve 2 tablespoons of the marinade for drizzling later.
- Step 2: Marinate the Salmon
- Place salmon fillets in a shallow dish or resealable bag. Pour the remaining marinade over the salmon, turning to coat. Marinate for 15–30 minutes in the refrigerator.
- Step 3: Cook the Rice
- Rinse the rice under cold water. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, 5 minutes before fluffing with a fork.
- Step 4: Sauté the Vegetables
- Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add edamame, carrots, bell pepper, and bok choy (or snap peas). Stir-fry for 3–4 minutes until crisp-tender. Remove from pan and set aside.
- Step 5: Sear the Salmon
- Remove salmon from marinade (discard used marinade). In the same skillet, add a splash of oil if needed and sear salmon fillets over medium-high heat, 3–4 minutes per side, until cooked through and glazed. Sprinkle with sesame seeds.
- Step 6: Assemble the Bowls
- Divide rice among four bowls. Top with stir-fried vegetables, a salmon fillet, avocado slices, green onions, and garnishes. Drizzle with the reserved marinade and serve with lime wedges.
Zusatztipps für die Zubereitung
For the best sear on your salmon, ensure the skillet is properly heated before adding the fish. If you prefer a crispier texture on the skin, sear the skin side first for the majority of the cooking time.
Varianten und Anpassungen
To make this recipe gluten-free, substitute the soy sauce with tamari. For a lower-carb version, swap the jasmine rice for brown rice or cauliflower rice. You can also experiment with different vegetables like sliced radishes or snap peas for extra crunch.
Serviervorschläge
Enhance the flavor profile by adding pickled ginger for extra zing. This dish pairs beautifully with a glass of Chardonnay or a dry Riesling, which complements the savory and sweet ginger notes of the glaze.
Save Enjoy this nutritious Soy Ginger Salmon Bowl as a wholesome dinner option that provides 35g of protein and healthy fats, making it a satisfying choice for any night of the week.
Recipe FAQs
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely in the refrigerator before marinating. Pat dry with paper towels to remove excess moisture for better searing and glaze adhesion.
- → How long should I marinate the salmon?
Marinate for 15–30 minutes for optimal flavor absorption. Longer marinating beyond 30 minutes may make the texture mushy due to the soy sauce's acidity.
- → What vegetables work best in this bowl?
Edamame, shredded carrots, bell pepper, and baby bok choy provide excellent crunch and color. Snap peas, sliced radishes, or shredded cabbage also work beautifully.
- → Is this bowl gluten-free?
Substitute tamari or coconut aminos for the soy sauce to make this completely gluten-free. All other ingredients naturally contain no gluten.
- → Can I prepare components ahead?
Marinate salmon up to 4 hours ahead. Cook rice and stir-fry vegetables in advance, then reheat gently. Assemble bowls just before serving for best texture.
- → What can I use instead of jasmine rice?
Brown rice, sushi rice, quinoa, or cauliflower rice all work well. Adjust cooking time and liquid ratios according to your grain of choice.