You’re about to initiate crafting an Asian Salmon Bowl, a delightful fusion of flavors and textures.
Begin by whisking together soy sauce, honey, rice vinegar, and sesame oil to create a marinade that will elevate your salmon fillets.
As you prepare a bed of jasmine rice and steam vibrant edamame, imagine the tantalizing aroma filling your kitchen.
With steamed broccoli and pickled ginger, the dish is almost complete. Curious about the final touches?
Kitchen Tools Required
- 1 Baking sheet
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cup
- 1 Knife
- 1 Cutting board
- 1 Small saucepan
- 1 Medium saucepan
Ingredients
- 4 fillets Salmon
- 1/4 cup Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Grated ginger
- 2 cloves Garlic, minced
- 1 cup Jasmine rice
- 2 cups Water
- 1 cup Edamame, shelled
- 1 Avocado, sliced
- 1 Cucumber, thinly sliced
- 2 tablespoons Sesame seeds
- 2 Green onions, sliced
- Salt and pepper to taste
Cook & Prep Time
To efficiently prepare and cook the Asian Salmon Bowl, follow this timeline to manage your time effectively, including prep work, cooking activities, and an additional 5 minutes for reading the recipe instructions:
- Reading Instructions: 5 minutes
- Read through the entire recipe to understand the steps and gather your ingredients and equipment.
- Prep Work: 15 minutes
- Preheat the oven to 400°F (200°C).
- Measure out the soy sauce, honey, rice vinegar, and sesame oil.
- Grate the ginger and mince the garlic.
- Prepare the salmon fillets and set them on a baking sheet.
- Slice the avocado and cucumber, and slice the green onions.
- Rinse the jasmine rice under cold water and drain.
- Marinating and Baking the Salmon: 15 minutes
- Whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to make the marinade.
- Pour half of the marinade over the salmon fillets and confirm they’re well-coated.
- Bake the salmon in the preheated oven for 12-15 minutes.
- Cooking the Rice and Edamame: 15 minutes
- While the salmon is baking, start cooking the rice.
- Combine the rice and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Blanch the shelled edamame in boiling water for 3 minutes, then drain and set aside.
- Resting the Salmon: 5 minutes
- Once the salmon is done, remove it from the oven and let it rest for 5 minutes.
- Assembling the Bowls: 5 minutes
- Place a serving of jasmine rice at the base of each bowl.
- Top the rice with a salmon fillet, edamame, avocado slices, cucumber slices, and drizzle the remaining marinade over the top.
- Garnish the bowls with sesame seeds and sliced green onions.
This timeline allows you to efficiently prepare and cook the Asian Salmon Bowl in approximately 45 minutes, making sure everything is ready to serve at the same time.
Recipe Instructions
Preheat the oven to 400°F (200°C).
In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to make the marinade.
Place the salmon fillets on a baking sheet and pour half of the marinade over them, ensuring they’re well-coated.
Bake the salmon in the preheated oven for 12-15 minutes or until cooked through.
While the salmon is baking, rinse the jasmine rice under cold water and drain.
In a medium saucepan, combine the rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
In a small saucepan, blanch the shelled edamame in boiling water for 3 minutes, then drain and set aside.
Once the salmon is done, remove it from the oven and let it rest for 5 minutes.
Assemble the bowls by placing a serving of jasmine rice at the base of each bowl.
Top the rice with a salmon fillet, edamame, avocado slices, cucumber slices, and drizzle the remaining marinade over the top.
Garnish the bowls with sesame seeds and sliced green onions.
Serving Tips
- Steamed Broccoli: A healthy and simple side that complements the flavors of the salmon bowl.
- Miso Soup: A warm and savory soup that pairs well with the fresh ingredients in the bowl.
- Pickled Ginger: Adds a zesty kick and enhances the overall Asian flavor profile of the dish.
- Spring Rolls: Light and crispy rolls that offer a satisfying crunch alongside the bowl.
- Sake or Green Tea: A traditional Japanese beverage choice to complete the meal experience.
Storage
To store leftover Asian Salmon Bowl, place the salmon and rice in an airtight container.
Keep it in the refrigerator for up to 3 days.
Reheat gently to preserve texture.
Freezing
To freeze Asian Salmon Bowl components, individually wrap the cooked salmon, rice, and vegetables in airtight containers or freezer bags.
Label with the date.
Consume within two months for ideal taste.
Reheating
To reheat the Asian Salmon Bowl, gently warm the salmon and rice separately in a microwave or oven to avoid overcooking.
Freshly add vegetables and drizzle marinade for best taste and texture.
Final Thoughts
The Asian Salmon Bowl is a delightful and healthy dish that combines flavorful marinated salmon with fresh vegetables and jasmine rice.
With a prep time of just 15 minutes and a cook time of 20 minutes, this recipe is both quick and easy to prepare.
The use of soy sauce, honey, rice vinegar, and sesame oil in the marinade imparts a rich and savory taste to the salmon.
Baking the salmon guarantees it remains tender and juicy.
For best results, consider marinating the salmon for up to 30 minutes before baking.
This allows the flavors to penetrate the fish more deeply.
You can customize the bowl with additional fresh vegetables like radishes or bell peppers to suit your taste preferences.
Don’t forget to garnish with sesame seeds and sliced green onions for a finishing touch.
Enjoy this Asian-inspired dish as a satisfying main course for any occasion.
Frequently Asked Questions
Can I Substitute Salmon With Another Type of Fish?
Yes, you can substitute salmon with another firm fish like cod or halibut. Make sure you adjust cooking times as needed. Use the same marinade, and follow steps to bake, assemble, and garnish your bowl beautifully.
What Is the Nutritional Information of the Asian Salmon Bowl?
You’ll find that this dish is rich in omega-3s, protein, and vitamins. The salmon, avocado, and edamame provide healthy fats. The jasmine rice adds carbs, while the vegetables boost fiber and essential nutrients.
Is the Asian Salmon Bowl Gluten-Free?
Check if your soy sauce is gluten-free since traditional soy sauce contains wheat. Substitute with gluten-free soy or tamari. Verify all other ingredients are gluten-free, then follow the recipe steps to guarantee a safe meal.
Can I Make the Dish Spicy, and How?
You can make it spicy by adding a tablespoon of sriracha or crushed red pepper flakes to the marinade. Mix well, coat the salmon, and guarantee the spice infuses during baking for a delicious kick.
Are There Any Wine Pairings That Complement the Asian Salmon Bowl?
Pair a crisp, aromatic white wine like Sauvignon Blanc or Riesling with your dish. The wine’s acidity complements the salmon’s richness and enhances the marinade’s flavors. Serve chilled to balance the bowl’s savory and fresh ingredients.
Asian Salmon Bowl
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Knife
- 1 Cutting board
- 1 Small saucepan
- 1 Medium saucepan
Ingredients
- 4 fillets Salmon
- 1/4 cup Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Grated ginger
- 2 cloves Garlic minced
- 1 cup Jasmine rice
- 2 cups Water
- 1 cup Edamame shelled
- 1 Avocado sliced
- 1 Cucumber thinly sliced
- 2 tablespoons Sesame seeds
- 2 Green onions sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to make the marinade.
- Place the salmon fillets on a baking sheet and pour half of the marinade over them, ensuring they are well-coated.
- Bake the salmon in the preheated oven for 12-15 minutes or until cooked through.
- While the salmon is baking, rinse the jasmine rice under cold water and drain.
- In a medium saucepan, combine the rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
- In a small saucepan, blanch the shelled edamame in boiling water for 3 minutes, then drain and set aside.
- Once the salmon is done, remove it from the oven and let it rest for 5 minutes.
- Assemble the bowls by placing a serving of jasmine rice at the base of each bowl.
- Top the rice with a salmon fillet, edamame, avocado slices, cucumber slices, and drizzle the remaining marinade over the top.
- Garnish the bowls with sesame seeds and sliced green onions.
Notes
