Asian Salmon Bowl Soy Ginger

This Asian-Inspired Salmon Bowl is a vibrant and nutritious meal that combines the savory richness of soy-ginger glazed salmon with the fresh crunch of julienned vegetables. Perfect for a quick weeknight dinner or a meal-prep staple, this dish offers a beautiful balance of flavors and textures that will leave you feeling energized and satisfied.

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The key to this dish lies in the contrast between the warm, glazed salmon and the chilled, crisp vegetables. By preparing your ingredients while the rice simmers and the salmon bakes, you can have a complete, wholesome meal on the table in just 40 minutes.

Ingredients

• 4 salmon fillets (about 150 g each)
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp cornstarch (optional, for thickening)
• 1 tbsp water (if using cornstarch)
• 2 cups jasmine or sushi rice, uncooked
• 2 ½ cups water
• 1 cup carrot, julienned
• 1 cup cucumber, julienned
• 1 cup red bell pepper, julienned
• 1 cup edamame, shelled and cooked
• 2 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• Lime wedges, for serving (optional)

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Instructions

Cook the Rice

Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Prepare the Glaze

In a small bowl, whisk together soy sauce, honey, grated ginger, garlic, rice vinegar, and sesame oil. For a thicker glaze, dissolve 1 tsp cornstarch in 1 tbsp water and add to the mixture.

Bake the Salmon

Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper. Place salmon fillets on the sheet and brush generously with the glaze, reserving the remainder. Bake for 12–14 minutes until cooked through and flaky.

Thicken Sauce and Prep Veggies

Transfer the remaining glaze to a small saucepan and simmer over medium heat for 1–2 minutes until thickened. While the salmon finishes, julienne the carrots, cucumber, and red bell pepper.

Assemble the Bowls

Divide the rice among 4 bowls. Top each with a salmon fillet and arrange the vegetables and edamame around it. Drizzle with the extra thickened glaze and garnish with sesame seeds, scallions, and lime wedges.

Zusatztipps für die Zubereitung

For the best results, use a sharp knife to create very thin julienne cuts for the vegetables, which ensures a delicate crunch in every bite. If you prefer a more intense ginger flavor, you can increase the amount of freshly grated ginger in the glaze.

Varianten und Anpassungen

To make this recipe gluten-free, substitute the soy sauce with tamari or coconut aminos. For a whole grain option, you can easily swap the jasmine rice for brown rice or quinoa, though you may need to adjust the water ratio and cooking time accordingly.

Serviervorschläge

Serve these bowls with an extra side of pickled ginger or a few slices of fresh avocado for added creaminess. A drizzle of sriracha or spicy mayo can also provide a nice kick if you enjoy a bit of heat.

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This Asian-Inspired Salmon Bowl is more than just a meal; it is a celebration of fresh ingredients and simple cooking. Whether you are hosting a dinner or preparing a quiet meal at home, it is a dish that never fails to impress with its vibrant presentation and delicious taste.

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Recipe FAQs

→ How do I know when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 63°C (145°F). The flesh should appear opaque throughout, with just a slight translucency in the center. Avoid overcooking to keep the fish moist and tender.

→ Can I prepare the vegetables ahead of time?

Absolutely. Julienne the carrots, cucumber, and bell pepper up to a day in advance. Store them in separate airtight containers in the refrigerator with a damp paper towel to maintain crispness. The edamame can also be cooked and chilled ahead.