Pin it This Soy Ginger Salmon Bowl is a vibrant and healthy dish that combines tender, soy-ginger glazed salmon fillets with fluffy steamed rice and a medley of crisp Asian vegetables. It offers a perfect balance of textures and bold flavors, making it an ideal choice for a quick and satisfying meal that feels both gourmet and nourishing.
Pin it The secret to this bowl lies in the savory marinade, which doubles as a glaze for the fish and a dressing for the fresh vegetables. As the salmon sears in the skillet, the honey and soy sauce caramelize to create a beautiful, glossy finish that pairs perfectly with the creamy avocado and crunchy sesame seeds.
Ingredients
- 4 salmon fillets (about 150 g each, skinless or skin-on as preferred)
- 4 tbsp soy sauce (low sodium recommended)
- 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
- 2 cups jasmine or sushi rice
- 2 1/2 cups water
- Pinch of salt
- 1 cup edamame (shelled, frozen or fresh)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup baby bok choy or snap peas, sliced
- 2 green onions, sliced thin
- 1 tbsp sesame oil
- 1 avocado, sliced
- Extra sesame seeds
- Fresh cilantro or microgreens (optional)
- Lime wedges
Instructions
- Step 1: Whisk 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: Prepare 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 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 (or snap peas). Stir-fry for 3–4 minutes until crisp-tender. Remove from pan and set aside.
- Step 5: Sear the Salmon
- Remove salmon from marinade (discard used marinade). In the same skillet, add a splash of oil if needed and sear salmon fillets over medium-high heat, 3–4 minutes per side, until cooked through and glazed. Sprinkle with sesame seeds.
- Step 6: Assemble the Bowls
- To assemble bowls, divide rice among four bowls. Top with stir-fried vegetables, a salmon fillet, avocado slices, green onions, and garnishes. Drizzle with reserved marinade. Serve with lime wedges.
Zusatztipps für die Zubereitung
To ensure the best texture for the salmon, let it marinate for the full 30 minutes if time allows. When searing, avoid moving the fillets too much to allow a golden glaze to form. Always rinse your rice under cold water until the water runs clear to prevent it from becoming overly sticky.
Varianten und Anpassungen
For a gluten-free version, use tamari instead of soy sauce. If you are watching your carbohydrate intake, swap the jasmine rice for brown rice or cauliflower rice. For those who enjoy extra zing, try adding pickled ginger or thinly sliced radishes to the final assembly.
Serviervorschläge
Garnish the finished bowls with fresh cilantro or microgreens for an added pop of color. To complete the meal, serve with lime wedges for a bright citrus finish. This dish pairs beautifully with a glass of Chardonnay or a dry Riesling.
Pin it With its striking colors and restaurant-quality presentation, this Soy Ginger Salmon Bowl is sure to become a staple in your healthy meal rotation. Enjoy the delicious harmony of fresh ingredients and savory Asian-inspired flavors in every bite.
Recipe FAQs
- → How long should I marinate the salmon?
Marinate the salmon for 15–30 minutes in the refrigerator. This allows the flavors to penetrate the fish without making the texture mushy. Longer marinating times can make the salmon too salty due to the soy sauce.
- → Can I use frozen salmon fillets?
Yes, frozen salmon works well. Thaw completely in the refrigerator before marinating, and pat dry with paper towels to help the marinade adhere properly for better searing.
- → What vegetables work best in this bowl?
Edamame, shredded carrots, bell pepper, and bok choy provide great crunch and color. Snap peas, sliced radishes, or thinly sliced cabbage also work beautifully in the vegetable mix.
- → Is there a gluten-free option?
Absolutely. Substitute tamari or coconut aminos for the soy sauce to make this completely gluten-free while maintaining the same savory flavor profile.
- → Can I prepare components ahead?
You can chop vegetables and whisk the marinade up to a day in advance. Cook rice fresh or reheat gently. Salmon is best seared just before serving for optimal texture and flavor.