Soy Ginger Salmon Bowl

A vibrant and healthy bowl featuring tender soy-ginger glazed salmon fillets served atop steamed rice and crisp Asian vegetables. Perfect for a quick, flavorful meal that brings restaurant-quality tastes to your kitchen.

Add to Pinterest

This Asian-inspired dish is not only a feast for the eyes with its vibrant colors but also a deeply satisfying meal. The combination of warm, fluffy rice and perfectly seared salmon makes it a favorite for those seeking a pescatarian and dairy-free option.

Ingredients

• Salmon & Marinade: 4 salmon fillets (150 g each), 4 tbsp soy sauce, 2 tbsp honey or maple syrup, 2 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp sriracha (optional), 1 tbsp sesame seeds.
• Rice: 2 cups jasmine or sushi rice, 2 1/2 cups water, 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, 1 tbsp sesame oil.
• Garnishes: 1 avocado (sliced), extra sesame seeds, fresh cilantro or microgreens, lime wedges.

Instructions

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.

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.

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. Remove from heat and let stand, covered, for 5 minutes before fluffing.

4. Stir-Fry the Veggies

Heat 1 tbsp sesame oil in a large nonstick skillet. Add edamame, carrots, bell pepper, and bok choy. Stir-fry for 3–4 minutes until crisp-tender, then set aside.

5. Sear the Salmon

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.

6. Assemble the Bowls

Divide rice among four bowls. Top with the stir-fried vegetables, a salmon fillet, avocado slices, and green onions. Drizzle with the reserved marinade and serve with lime wedges.

Zusatztipps für die Zubereitung

When searing the salmon, ensure the skillet is hot before adding the fish to achieve a beautiful golden-brown glaze. Be careful not to overcook the vegetables; they should remain crisp and vibrant for the best texture in your bowl.

Varianten und Anpassungen

For a gluten-free version, use tamari instead of soy sauce. You can also swap the jasmine rice for brown rice or cauliflower rice for a lower carb option. If you want extra zing, try adding pickled ginger or sliced radishes to your garnishes.

Serviervorschläge

Serve these bowls warm with extra lime wedges on the side for a fresh citrus kick. A glass of chilled Chardonnay or a dry Riesling pairs beautifully with the ginger and soy flavors of the salmon.

Add to Pinterest

This Soy Ginger Salmon Bowl is a fantastic way to enjoy a balanced, protein-rich meal that is easy to prepare. With its mix of savory glazed salmon and crisp vegetables, it's sure to become a staple in your healthy cooking routine.

Recipe Questions & Answers

→ Can I use frozen salmon fillets?

Yes, frozen salmon works well for this bowl. Thaw completely in the refrigerator overnight before marinating. Pat the fillets dry with paper towels to ensure proper searing and glazing.

→ What vegetables work best in this bowl?

Edamame, carrots, bell peppers, and baby bok choy provide excellent crunch and color. You can also add snap peas, shredded cabbage, sliced radishes, or cucumber for variety and freshness.

→ Is this bowl gluten-free?

The traditional version uses soy sauce which contains gluten. To make it gluten-free, substitute tamari or coconut aminos in equal amounts. All other ingredients naturally fit a gluten-free diet.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Keep rice, vegetables, and salmon in separate containers. Reheat gently and add fresh garnishes before serving.

→ Can I grill the salmon instead?

Absolutely. Preheat your grill to medium-high and oil the grates. Grill salmon for 4-5 minutes per side, basting with extra marinade during the last minute of cooking for that signature glaze.

→ What rice alternatives can I use?

Brown rice adds nutty flavor and extra fiber. For low-carb options, try cauliflower rice or quinoa. Soba noodles or udon also work beautifully with the Asian-inspired flavors.