Asian Salmon Bowl Soy Ginger (Printable)

Soy-ginger glazed salmon bowl with crisp vegetables and fluffy rice

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets, approximately 5.3 oz each
02 - 3 tablespoons soy sauce
03 - 2 tablespoons honey
04 - 1 tablespoon fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 teaspoon cornstarch, optional for thickening
09 - 1 tablespoon water, if using cornstarch

→ For the Bowl

10 - 2 cups jasmine or sushi rice, uncooked
11 - 2.5 cups water
12 - 1 cup carrot, julienned
13 - 1 cup cucumber, julienned
14 - 1 cup red bell pepper, julienned
15 - 1 cup edamame, shelled and cooked
16 - 2 tablespoons toasted sesame seeds
17 - 2 scallions, thinly sliced
18 - Lime wedges, for serving

# Directions:

01 - Rinse rice under cold water until 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 allow to stand, covered, for 10 minutes.
02 - In a small bowl, whisk together soy sauce, honey, grated ginger, garlic, rice vinegar, and sesame oil until well combined.
03 - For a thicker glaze consistency, dissolve cornstarch in 1 tablespoon water and whisk into the glaze mixture.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - Place salmon fillets on the prepared sheet. Brush generously with the soy-ginger glaze, reserving the remaining mixture. Bake for 12 to 14 minutes until cooked through and flaky.
06 - Transfer remaining glaze to a small saucepan and bring to a simmer over medium heat, stirring until thickened, approximately 1 to 2 minutes if cornstarch is used. Remove from heat.
07 - Julienne carrots, cucumber, and red bell pepper into uniform thin strips.
08 - Divide cooked rice among 4 serving bowls. Top each with a baked salmon fillet, arranging julienned vegetables and edamame around the salmon.
09 - Drizzle bowls with the reduced glaze. Garnish with sesame seeds, sliced scallions, and lime wedges.

# Expert Advice:

01 -
  • The soy-ginger glaze is addictive enough that you'll find yourself making it for other proteins, and yes, even drizzling it on roasted vegetables.
  • Everything comes together in one bowl, so cleanup is mercifully minimal even though it looks like you spent all day cooking.
  • It's flexible enough to swap in whatever vegetables look good at the market without throwing off the balance.
02 -
  • Don't skip rinsing the rice; it's the difference between individual fluffy grains and a gluey mess that holds everything back.
  • The salmon keeps cooking slightly after you pull it from the oven, so err on the side of slightly underdone when it's in the oven—it will firm up and taste perfect as it rests.
  • Make the glaze at least 10 minutes before you need it so the flavors have time to marry and become more cohesive.
03 -
  • Buy salmon from a fishmonger rather than the supermarket case if you can—they'll tell you which pieces are freshest and often cut fillets to your exact specifications.
  • If your glaze seems thin after reducing, you either need more time on the heat or you forgot the cornstarch; neither is a disaster, just drizzle what you have and taste—usually it works out.
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