Description
This vibrant Salmon Bowl recipe combines perfectly cooked salmon marinated in a tangy soy-ginger glaze, baked to juicy perfection and served atop a bed of fluffy rice or quinoa. Fresh cucumbers, ripe avocados, and tender edamame add crisp and creamy textures, all finished with a creamy sriracha-yogurt drizzle for a deliciously balanced meal ready in 30 minutes.
Ingredients
For the Bowl:
- ¾ cup white or brown rice (or quinoa)
- 4 (6-ounce) pieces salmon (skin removed)
- 1 English cucumber (halved lengthwise, seeded, and sliced)
- 2 medium ripe avocados (peeled, pitted, and sliced or diced)
- 1 cup frozen shelled edamame (thawed)
- Kosher salt
- Sliced green onions
- Black sesame seeds (optional for serving)
For the Marinade:
- ¼ cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon minced fresh ginger (about a 1-inch piece)
- ¼ teaspoon crushed red pepper flakes plus additional for serving
For the Creamy Sauce:
- ¼ cup nonfat plain Greek yogurt
- 1 to 2 teaspoons Sriracha plus additional to taste
- 2 to 4 teaspoons milk plus additional as needed
Instructions
- Cook the Rice or Quinoa: Prepare your choice of white rice, brown rice, or quinoa according to your preferred method until tender and fluffy. This forms the hearty base for the bowl.
- Preheat the Oven: Place racks in the center and upper third of your oven and preheat to 400°F to prepare for baking the salmon.
- Marinate the Salmon: Arrange the salmon pieces snugly in a baking pan. In a bowl, whisk together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour three-quarters of this marinade over the salmon, reserving the rest. Let the salmon sit at room temperature for 15 minutes, flipping once halfway through to marinate evenly.
- Make the Creamy Sauce: In a small bowl, whisk together Greek yogurt, Sriracha, and 2 teaspoons of milk. Add more milk gradually until the sauce achieves a smooth, drizzle-able consistency.
- Bake the Salmon: Turn the salmon so the presentation side faces up if it isn’t already. Spoon some marinade that gathered around the salmon over the top. Bake for 6 minutes, then baste again with the marinade. Continue baking for about 5 more minutes, adjusting time if your fillets are thicker or thinner, until the salmon is nearly cooked through.
- Broil for Finish: Drizzle the reserved glaze over the salmon, move the pan to the upper oven rack, and switch the oven to broil. Broil for 1 to 2 minutes until the salmon reaches 140°F for medium doneness or up to 145°F for well done. The salmon should flake easily with a fork. Season with a pinch of kosher salt and let rest a few minutes.
- Assemble the Bowls: Divide the cooked rice or quinoa among four bowls. Top each with sliced cucumber, a scoop of thawed edamame, avocado slices, and a baked salmon piece. Drizzle with the creamy sriracha-yogurt sauce and sprinkle with green onions and black sesame seeds if using. Serve immediately for best flavor and texture.
Notes
- You can substitute quinoa for rice to make this bowl gluten free and add extra protein.
- Adjust the red pepper flakes and Sriracha to control the spiciness level to your preference.
- Salmon thickness affects cooking time; use an instant-read thermometer for perfect doneness.
- Letting salmon rest after cooking allows juices to redistribute, keeping it moist.
- Use low-sodium soy sauce to reduce sodium content without sacrificing flavor.
- This recipe can be served warm or at room temperature, making it versatile for meal prep or quick dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
