Asian Salmon Grain Bowl (Printable)
Glazed salmon over hearty grains with crisp vegetables and savory Asian dressing for a balanced meal.
# What You'll Need:
→ Salmon & Marinade
01 - 4 salmon fillets, about 5 oz each, skinless
02 - 3 tablespoons soy sauce
03 - 2 tablespoons honey
04 - 1 tablespoon sesame oil
05 - 2 teaspoons rice vinegar
06 - 1 teaspoon grated fresh ginger
07 - 1 clove garlic, minced
08 - 1 teaspoon sriracha (optional)
→ Grains
09 - 1 cup brown rice, quinoa, or a grain blend
10 - 2 cups water
11 - 1/2 teaspoon 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 tablespoons scallions, thinly sliced
18 - 1 tablespoon sesame seeds
19 - Fresh cilantro or mint leaves (optional)
→ Dressing
20 - 2 tablespoons soy sauce
21 - 1 tablespoon rice vinegar
22 - 1 tablespoon lime juice
23 - 1 teaspoon honey
24 - 1 teaspoon 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 - Arrange the salmon fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Allow to marinate for 15 to 20 minutes at room temperature.
03 - Rinse the grains thoroughly under cold water. Combine with 2 cups water and salt in a medium saucepan. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until the liquid is fully absorbed. Fluff with a fork and keep warm.
04 - Preheat the oven broiler or grill to medium-high. Place the marinated salmon fillets on a lined baking sheet or directly on the grill grates. Cook for 6 to 8 minutes until the fish flakes easily with a fork and the glaze has caramelized on top.
05 - Whisk together the soy sauce, rice vinegar, lime juice, honey, and toasted sesame oil in a small bowl until smooth and emulsified.
06 - Divide the cooked grains among 4 bowls. Arrange the shredded carrots, cucumber slices, edamame, avocado slices, and radish slices around the grains. Place a salmon fillet on top of each bowl.
07 - Drizzle the dressing over each bowl and sprinkle with scallions, sesame seeds, and fresh herbs if desired. Serve immediately.
# Expert Advice:
01 -
- The marinade doubles as a flavor bomb for the salmon, so you get maximum payoff for barely any extra effort.
- It is one of those rare bowls that actually keeps well for lunch the next day without getting soggy or sad.
02 -
- I once forgot to line the baking tray and spent longer scrubbing caramelized honey off the pan than I spent cooking the entire meal, so always use parchment paper or foil.
- Toasting the sesame seeds in a dry pan for thirty seconds transforms them from a garnish into something actually worth eating.
03 -
- Grate the ginger directly into the marinade using a microplane so the fibers melt right in rather than ending up as chewy bits on the fish.
- Pull the salmon from the fridge ten minutes before cooking so it comes closer to room temperature and cooks more evenly.