Name: Ginger-Soy Glazed Salmon Bowls with Crunchy Veggies
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 skinless salmon fillets (about 5 oz each); 1/4 cup low-sodium soy sauce (or tamari for gluten-free); 2 tbsp rice vinegar; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 tbsp honey or maple syrup; 1 tbsp toasted sesame oil; 2 cups cooked jasmine rice (or brown rice for added fiber); 2 cups shredded red cabbage; 1 cup shredded carrots; 1 cup thinly sliced cucumber; 2 green onions, thinly sliced; 1 tbsp sesame seeds

Ginger-Soy Glazed Salmon Bowls with Crunchy Veggies

PickledBanana9614

This Ginger-Soy Glazed Salmon Bowl is an Asian fusion dinner that’s as satisfying as it is nutritious. With succulent, protein-rich salmon marinated in a punchy ginger-soy glaze, each bite is balanced by the fresh crunch of raw cabbage, carrots, and cucumbers. The reserved marinade adds a final burst of flavor, and the sesame seed garnish provides a nutty finish. This bowl is designed to be both easy and exciting, helping you hit your protein goals while keeping dinner light, colorful, and full of bold flavors. Perfect for both weeknights and meal prep!

Ingredients

Instructions

In a small bowl, whisk together the soy sauce, rice vinegar, ginger, garlic, honey, and toasted sesame oil to create a marinade.
Set aside 2 tablespoons of the marinade for drizzling.
Place the salmon fillets in a shallow dish and pour the remaining marinade over them. Let them marinate for 10-15 minutes.
While the salmon marinates, prepare your bowls: divide the cooked rice among four bowls and top each with cabbage, carrots, and cucumber.
Heat a nonstick skillet over medium-high heat. Remove the salmon from the marinade and pat dry. Sear salmon fillets for 3-4 minutes per side, until cooked through and caramelized.
Place the cooked salmon on top of the rice and veggies in each bowl. Drizzle the reserved marinade over each bowl.
Garnish with green onions and sesame seeds. Serve immediately.