Save to Pinterest Experience a burst of fresh flavors with this Soy Ginger Salmon Bowl. This vibrant dish features tender salmon fillets, perfectly glazed with a savory-sweet marinade, served over a bed of fluffy jasmine rice and accompanied by a medley of crisp, stir-fried Asian vegetables. It is an ideal choice for anyone looking for a wholesome, high-protein meal that is both satisfying and incredibly simple to prepare at home.
Save to Pinterest The secret to this bowl's success lies in the balance of textures. The soft, flaky salmon pairs beautifully with the crunch of edamame and shredded carrots, while the creamy avocado adds a cooling element to the gentle heat of the optional sriracha. Whether you are meal prepping or serving a family dinner, this recipe is sure to become a staple in your kitchen.
Ingredients
- Salmon & Marinade: 4 salmon fillets (about 150 g each), 4 tbsp soy sauce, 2 tbsp honey or maple syrup, 2 tbsp fresh ginger (grated), 2 garlic cloves (minced), 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp sriracha or chili paste (optional), 1 tbsp sesame seeds.
- Rice: 2 cups jasmine or sushi rice, 2 1/2 cups water, a pinch of salt.
- Vegetables: 1 cup edamame, 1 cup shredded carrots, 1 red bell pepper (sliced), 1 cup baby bok choy or snap peas, 2 green onions (sliced), 1 tbsp sesame oil.
- Garnishes: 1 avocado (sliced), extra sesame seeds, fresh cilantro or microgreens (optional), lime wedges.
Instructions
- Step 1: Prepare the Marinade
- In a bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha. Reserve 2 tablespoons of the marinade for drizzling later.
- Step 2: Marinate the Salmon
- Place salmon fillets in a shallow dish or resealable bag. Pour the remaining marinade over the salmon, turning to coat. Marinate for 15–30 minutes in the refrigerator.
- Step 3: Cook the Rice
- Rinse the rice under cold water. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.
- Step 4: Stir-Fry the Vegetables
- While rice cooks, heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add edamame, carrots, bell pepper, and bok choy. Stir-fry for 3–4 minutes until crisp-tender. Remove from pan and set aside.
- Step 5: Sear the Salmon
- Remove salmon from marinade and discard used marinade. In the same skillet, sear salmon fillets over medium-high heat for 3–4 minutes per side, until cooked through and glazed. Sprinkle with sesame seeds.
- Step 6: Assemble the Bowls
- Divide rice among four bowls. Top with the stir-fried vegetables, a salmon fillet, avocado slices, green onions, and garnishes. Drizzle with the reserved marinade and serve with lime wedges.
Zusatztipps für die Zubereitung
For extra zing, try adding pickled ginger or thinly sliced radishes to the top of your bowl. To ensure the best flavor, use fresh ginger and garlic rather than powdered versions. If you prefer a thicker glaze, you can simmer the reserved marinade in a small pan for a few minutes until it reduces slightly before drizzling.
Varianten und Anpassungen
This recipe is easily adaptable to different dietary needs. For a gluten-free version, simply use tamari instead of soy sauce. If you are looking for a lower carbohydrate option, swap the jasmine rice for cauliflower rice or brown rice. You can also vary the vegetables based on what is in season, such as using snap peas or broccoli.
Serviervorschläge
Serve these bowls immediately while the salmon is warm and the vegetables are crisp. For a complete dining experience, pair this meal with a glass of Chardonnay or a dry Riesling, which complements the savory and slightly sweet notes of the soy-ginger glaze perfectly.
Save to Pinterest Whether you are a seasoned cook or a beginner, this Soy Ginger Salmon Bowl is a foolproof way to enjoy a nourishing and delicious meal. The balance of fresh ingredients and deep umami flavors makes it a dish that feels special every time you serve it.
Recipe FAQ
- → Can I use frozen salmon fillets?
Yes, frozen salmon works well. Thaw completely in the refrigerator overnight before marinating. Pat dry with paper towels to ensure proper searing and glaze adhesion.
- → How long should I marinate the salmon?
Fifteen to thirty minutes is ideal. Longer marinating up to 2 hours adds more flavor, but avoid exceeding 4 hours as the soy sauce can make the texture mushy.
- → What vegetables work best in this bowl?
Edamame, shredded carrots, bell pepper, and bok choy provide great crunch and color. Snap peas, shredded cabbage, or thinly sliced broccoli also work beautifully.
- → Can I make this gluten-free?
Absolutely. Substitute tamari or coconut aminos for the soy sauce, and verify all other ingredients are certified gluten-free. The flavor remains excellent.
- → How do I store leftovers?
Store components separately in airtight containers for up to 3 days. Reheat salmon gently in the microwave or pan, and keep vegetables crisp by serving them cold or at room temperature.
- → Can I grill the salmon instead?
Grilling works wonderfully. Cook over medium-high heat for 4-5 minutes per side, basting with the marinade during the last 2 minutes for a delicious charred glaze.
