Asian Salmon Grain Bowl (Printable Version)
Glazed salmon over hearty grains with crisp vegetables and a tangy Asian dressing, ready in 40 minutes.
# What You Need:
→ Salmon & Marinade
01 - 4 salmon fillets, about 5 ounces 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
# Directions:
01 - In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 2 teaspoons 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 1/2 teaspoon 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 grill to medium-high. Place the marinated salmon fillets on a lined baking sheet or directly on the grill. Cook for 6 to 8 minutes until the fish is just cooked through and the top is caramelized and lightly charred.
05 - In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, lime juice, 1 teaspoon honey, and 1 teaspoon toasted sesame oil. Whisk until smooth and emulsified.
06 - Divide the cooked grains evenly among 4 bowls. Arrange shredded carrots, sliced cucumber, edamame, avocado slices, and radish slices around the grains in sections. Place a salmon fillet on top of each bowl.
07 - Drizzle the dressing over each bowl. Garnish with thinly sliced scallions, sesame seeds, and fresh cilantro or mint if desired. Serve immediately while the salmon is warm.
# Expert Tips:
01 -
- The marinade doubles as a flavor bomb for the grains, so nothing on the plate tastes plain.
- It looks like you spent an hour arranging it, but the whole thing comes together in forty minutes flat.
02 -
- The honey in the marinade burns quickly under a broiler, so pull the salmon the moment you see deep golden bubbles forming.
- Cooking the grains a day ahead and refrigerating them actually improves the texture and saves you time.
03 -
- Pat the salmon completely dry before marinating so the glaze sticks instead of sliding off.
- Toasting sesame seeds in a dry pan for sixty seconds transforms them from a garnish into something genuinely fragrant.