Save Indulge in a nutrient-packed meal with this Asian-Inspired Salmon Bowl. Each serving provides a perfect balance of 520 calories and 35g of protein, combining the richness of soy-ginger glazed salmon with the freshness of julienned vegetables and fluffy jasmine rice. This dish is as fueling as it is delicious, making it a go-to for healthy eating.
Save This recipe is a masterclass in texture. The contrast between the warm, oven-baked salmon and the crisp, raw julienned vegetables ensures every forkful is interesting. It's a colorful, vibrant dish that proves healthy eating never has to be boring, making it a perfect centerpiece for a weeknight dinner or a weekend meal prep.
Ingredients
- 4 salmon fillets (about 150 g each)
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (if using cornstarch)
- 2 cups jasmine or sushi rice, uncooked
- 2 ½ cups water
- 1 cup carrot, julienned
- 1 cup cucumber, julienned
- 1 cup red bell pepper, julienned
- 1 cup edamame, shelled and cooked
- 2 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
- Lime wedges, for serving (optional)
Instructions
- 1.
- Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- 2.
- In a small bowl, whisk together soy sauce, honey, grated ginger, garlic, rice vinegar, and sesame oil to make the glaze.
- 3.
- Optional: For a thicker glaze, dissolve cornstarch in 1 tbsp water and add to the glaze mixture.
- 4.
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 5.
- Place salmon fillets on the prepared sheet. Brush generously with the soy-ginger glaze. Reserve remaining glaze.
- 6.
- Bake salmon for 12–14 minutes, or until cooked through and flaky.
- 7.
- Meanwhile, transfer remaining glaze to a small saucepan. Bring to a simmer over medium heat, stirring until thickened (about 1–2 minutes if cornstarch is used). Remove from heat.
- 8.
- Prepare vegetables: julienne carrots, cucumber, and red bell pepper.
- 9.
- To assemble, divide rice among 4 bowls. Top with baked salmon, arranging vegetables and edamame around the salmon.
- 10.
- Drizzle bowls with extra glaze. Garnish with sesame seeds, sliced scallions, and lime wedges if desired.
Zusatztipps für die Zubereitung
For the fluffiest rice, ensure you let it stand covered after cooking to allow the steam to finish the process. If you prefer a glossier finish on your fish, be sure to use the cornstarch option in the glaze to help it cling to the salmon as it reduces.
Varianten und Anpassungen
Substitute brown rice or quinoa for jasmine rice if you prefer a whole grain option. To make this recipe gluten-free, simply use tamari instead of regular soy sauce. You can also add avocado or pickled ginger for extra flavor and creaminess.
Serviervorschläge
Serve these bowls warm, garnished with a sprinkle of toasted sesame seeds and thinly sliced scallions. A fresh squeeze of lime just before eating adds a bright, acidic note that elevates the savory ginger-soy glaze.
Save Whether you're looking for a post-workout refuel or a sophisticated weeknight dinner, this Asian-Inspired Salmon Bowl delivers on both nutrition and taste. Enjoy the vibrant colors and healthy ingredients in every bite!
Recipe FAQs
- → What vegetables work best in this bowl?
Julienned carrots, cucumber, and red bell pepper provide crisp texture and vibrant color. You can also add avocado slices, pickled ginger, or shredded cabbage for extra variety.
- → Can I make this gluten-free?
Yes, simply substitute regular soy sauce with tamari or a certified gluten-free soy sauce alternative. All other ingredients are naturally gluten-free.
- → How do I store leftovers?
Store components separately in airtight containers. Rice keeps for 3-4 days refrigerated, while salmon stays fresh for 2-3 days. Reheat gently and assemble fresh for best texture.
- → Can I use other grains?
Brown rice or quinoa work beautifully as whole grain alternatives. Adjust cooking liquid and time according to package directions for your chosen grain.
- → What's the best way to julienne vegetables?
Cut vegetables into thin, uniform matchsticks about 2-3 inches long. A sharp knife, mandoline slicer, or julienne peeler helps achieve consistent, elegant strips.