Asian Salmon Rice Bowl
This Asian Salmon Rice Bowl brings vibrant flavors and wholesome ingredients together, creating a dish that is both satisfying and nourishing. Perfect for a quick weeknight dinner or a special gathering.
Ingredients
For the rice
- 2 cups cooked jasmine rice Follow package instructions for cooking.
For the salmon
- 2 pieces salmon fillets (about 6 ounces each) Fresh, sushi-grade salmon recommended.
- 1 tablespoon sesame oil For marinating.
- 2 tablespoons soy sauce Use gluten-free if needed.
- 1 teaspoon grated ginger
- 1 clove garlic, minced
For the vegetables
- 1 cup broccoli florets Steamed until tender.
- 1 piece red bell pepper, thinly sliced
- 1 piece carrot, julienned
- 3 pieces green onions, sliced
- 1/4 cup edamame (shelled)
- 1 tablespoon sesame seeds For garnish.
For garnish
- Fresh cilantro For garnish.
Instructions
Preparation
- Start by cooking the jasmine rice according to the package instructions. Once done, fluff it with a fork and set it aside.
- In a small bowl, mix together the sesame oil, soy sauce, grated ginger, and minced garlic to create a marinade.
- Place the salmon fillets in a shallow dish and pour half of the marinade over them. Let the salmon marinate for about 15-20 minutes.
- While the salmon marinates, steam the broccoli florets until they are vibrant green and tender, about 5 minutes. Remove and set aside.
Cooking
- Heat a non-stick skillet over medium heat. Once hot, place the salmon fillets skin-side down. Cook for about 4-5 minutes, then flip and cook for another 3-4 minutes, or until the salmon is cooked through.
- In the same skillet, add the red bell pepper and carrot. Sauté them for 2-3 minutes until tender yet crisp.
Assembly
- To assemble the bowl, start with a base of jasmine rice. Add the steamed broccoli, sautéed vegetables, and salmon fillets on top.
- Drizzle the remaining marinade over the bowl and sprinkle with sesame seeds and sliced green onions.
- Finish with a sprinkle of fresh cilantro for added flavor and freshness.
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Notes
Store leftovers in separate airtight containers to preserve quality. Ideal to consume within three days.