I love salmon and I love bowls so why not combine the two right! I have found this recipe gets better the longer you can marinate your salmon. The flavor really soaks into the salmon and your taste buds will thank you.
You can also change up the bowl with whatever topping you want. I don’t give quantities on the toppings because I like for you to choose what you want to put on it and how much. Enjoy!
Yield: Serves 4
Asian Salmon Bowl
Prep Time:
10 minutes
Cook Time:
15 minutes
Additional Time:
1 hour
Total Time:
1 hour 25 minutes
Asian salmon bowls are perfect for a quick dinner recipe.
Ingredients
Marinade Ingredients:
- 4 Garlic Cloves, Minced Fine (or you can use a garlic press)
- 2 Teaspoons Grated Fresh Ginger
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Soy Sauce
- 2 Teaspoons Ponzu Sauce
- 2 Tablespoons Orange Juice
- 2 Teaspoons Honey
Bowl Ingredients:
- 4 Salmon Filets (6 Ounces)
- 4 Cups White Rice, Cooked
Topping:
- Lettuce, Shredded
- Cucumber, Julienned
- Carrot, Shredded
- Avocado, Diced
- Sriracha
- Pickled Red Onions (Recipe Follows)
- Everything But The Bagel Seasoning (Trader Joes)
Instructions
Pickled Red Onions:
- Place 1 Tablespoon Rice Vinegar with 1 Teaspoon Sugar, 1 Tablespoon Orange Juice and 1/4 Cup Shaved Red Onion. Let sit in the refrigerator for as long as you can (up to a day).
Bowls:
- Place all the marinade ingredients into a Ziplock freezer bag and add the salmon. Let sit for a couple hours or as much time as you have (minimum 5 minutes).
- Preheat the oven to 475 F. Remove salmon from marinade and place on a foil lined baking sheet (skin side down).
- Bake for 10-15 minute or until salmon is cooked through. Serve on rice with toppings of your choice.
