Asian Salmon Grain Bowl (Print Version)
Soy-glazed salmon over brown rice with crisp vegetables, avocado, and a tangy sesame dressing.
# What You'll Need:
→ Salmon & Marinade
01 - 4 skinless salmon fillets, about 5 ounces each
02 - 3 tablespoons soy sauce
03 - 2 tablespoons honey
04 - 1 tablespoon sesame oil
05 - 2 teaspoons rice vinegar
06 - 1 teaspoon freshly grated ginger
07 - 1 clove garlic, minced
08 - 1 teaspoon sriracha (optional)
→ Grains
09 - 1 cup brown rice, quinoa, or 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 fresh lime juice
23 - 1 teaspoon honey
24 - 1 teaspoon toasted sesame oil
# How to Make It:
01 - In a small mixing 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 the fish 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 tightly, and simmer for 15 to 20 minutes for brown rice or according to package directions for other grains. Fluff with a fork and keep warm.
04 - Preheat the oven broiler or outdoor grill to medium-high heat. Place the marinated salmon fillets on a lined baking sheet or directly on the grill grates. Cook for 6 to 8 minutes until the salmon is opaque throughout and the glaze has caramelized on the surface.
05 - While the salmon cooks, 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 warm cooked grains among four bowls. Arrange shredded carrots, cucumber slices, edamame, avocado slices, and radish slices in sections around each bowl. Place a salmon fillet on top of the grains in each bowl.
07 - Drizzle the dressing generously over each bowl. Garnish with sliced scallions, sesame seeds, and fresh cilantro or mint if desired. Serve immediately while the salmon is still warm.
# Expert Advice:
01 -
- The glaze caramelizes into something so sticky and golden that you will want to eat it straight off the spoon before it even reaches the fish.
- Everything cooks in under 25 minutes, which means less time washing dishes and more time actually enjoying your evening.
02 -
- Do not marinate the salmon longer than 20 minutes because the acid in the rice vinegar will start to break down the fish and make it mushy.
- Keep an eye on the salmon under the broiler because the honey in the marinade can go from perfectly caramelized to burnt in under a minute.
03 -
- Pat the salmon completely dry with paper towels before marinating so the glaze adheres properly and you get that beautiful, lacquered finish.
- Toasted sesame seeds take only 90 seconds in a dry pan and transform from bland specks into something fragrant and genuinely worth the effort.