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
To enhance the flavor of the Asian Salmon Bowl, consider marinating the salmon for up to 30 minutes before baking to allow the flavors to penetrate the fish more deeply. Additionally, feel free to customize the bowl with other fresh vegetables such as radishes or bell peppers, and adjust the seasoning to your taste preferences.
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