Ingredients:
**For the Salmon:**
- 2 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- Salt and pepper to taste
**For the Rice:**
- 1 cup jasmine rice (or brown rice for a healthier option)
- 2 cups water
- Pinch of salt
**For the Vegetables:**
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 cup edamame, shelled and cooked
- 1/2 cup pickled red cabbage (optional, for added tang)
**For the Dressing:**
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
**For Garnish:**
- 1 tablespoon sesame seeds
- 1 green onion, sliced
- 1 sheet nori (seaweed), cut into thin strips (optional)
#### Instructions:
1. **Marinate the Salmon:**
- In a small bowl, mix the olive oil, soy sauce, honey (or maple syrup), lemon juice, and minced garlic.
- Place the salmon fillets in a shallow dish or a resealable plastic bag and pour the marinade over them. Let the salmon marinate for at least 30 minutes in the refrigerator.
2. **Cook the Rice:**
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes. Fluff with a fork before serving.
3. **Cook the Salmon:**
- Preheat the oven to 400°F (200°C).
- Remove the salmon from the marinade and place it on a baking sheet lined with parchment paper or lightly oiled.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
4. **Prepare the Vegetables:**
- While the salmon is baking, prepare the vegetables by slicing the avocado, cucumber, and carrot. Cook the edamame according to package instructions and set aside.
5. **Make the Dressing:**
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, and minced garlic.
6. **Assemble the Salmon Bowls:**
- Divide the cooked rice between two bowls.
- Top each bowl with a salmon fillet.
- Arrange the avocado slices, cucumber slices, julienned carrots, edamame, and pickled red cabbage around the salmon.
- Drizzle the dressing over the entire bowl.
7. **Garnish:**
- Sprinkle sesame seeds and sliced green onions on top.
- Add nori strips if desired.
8. **Serve:**
- Serve immediately and enjoy your delicious and nutritious Salmon Bowl!
#### Tips:
- Feel free to customize the bowl with other vegetables like radishes, bell peppers, or steamed broccoli.
- For added flavor, you can sprinkle some furikake (a Japanese seasoning) on top.
- If you prefer a spicier kick, add a drizzle of sriracha or a sprinkle of red pepper flakes.
Bon appétit! Enjoy your flavorful and vibrant Salmon Bowl!
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