Description
A delightful blend of flavors and textures featuring tender salmon and a zesty ginger sauce, perfect for a healthy weeknight dinner or special occasion.
Ingredients
- Salmon fillets – 4 pieces (about 6 oz each)
- Sesame oil – 2 tablespoons
- Fresh ginger – 1 tablespoon, grated
- Soy sauce – 3 tablespoons
- Honey – 1 tablespoon
- Garlic – 2 cloves, minced
- Brown rice – 1 cup (uncooked)
- Edamame – 1 cup (shelled, fresh or frozen)
- Cucumber – 1 medium, thinly sliced
- Sesame seeds – 2 tablespoons (for garnish)
- Salt and pepper – to taste
- Green onions – 2, chopped (optional for garnish)
Instructions
- Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 10 minutes before fluffing with a fork.
- In a small bowl, whisk together the sesame oil, grated ginger, soy sauce, honey, minced garlic, salt, and pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 15 minutes, or up to 1 hour in the refrigerator for more flavor.
- Preheat a non-stick skillet or grill pan over medium-high heat. Remove the salmon from the marinade, allowing excess marinade to drip off. Place the salmon fillets skin-side down in the hot pan. Cook for about 4-5 minutes, then carefully flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and has a nice caramelized crust. The internal temperature should reach 145°F (63°C).
- If using frozen edamame, cook according to package instructions. If using fresh, steam or boil them for about 3-5 minutes until tender. Drain and set aside.
- In each serving bowl, place a generous scoop of fluffy brown rice as the base. Top with cooked salmon fillets, edamame, and sliced cucumber.
- Sprinkle sesame seeds over the top of each bowl and add chopped green onions if desired. Serve immediately while warm.
Notes
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat using the microwave or oven until warmed through.
- For freezing, separate components; salmon can be frozen for up to two months, rice for about a month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Sesame Ginger Salmon Bowl, healthy dinner, salmon recipe, Asian cuisine