Description
This easy and healthy Salmon Bowl recipe is perfect for a quick dinner, ready in just 20 minutes. Featuring marinated and pan-fried or air-fried salmon cubes served over white rice or quinoa, with fresh cucumber, carrot, edamame, and creamy avocado, this colorful bowl is packed with flavor and nutrition. Optional spicy mayo or sriracha aioli adds a delightful kick, making it a balanced and satisfying meal.
Ingredients
Salmon and Marinade
- 12oz / 340g salmon fillets (skin removed, bones removed)
- 2 tablespoons low sodium soy sauce
- 2 teaspoons honey
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame oil
- 1 garlic clove, grated
- Small cube fresh ginger, grated
Base
- 1 cup cooked white rice or quinoa
Vegetables
- 1 medium cucumber, sliced
- 1 medium carrot, shredded
- ½ cup frozen edamame beans, defrosted
- ½ avocado, diced
Optional Garnish
- Spicy mayo
- Sriracha aioli
- Sesame seeds
- Green onions
Instructions
- Prepare the Salmon: Slice the salmon into large cubes about 1 inch (2.5 cm) in size. Remove the skin and any bones to ensure easy eating.
- Make the Marinade: Combine soy sauce, honey, rice vinegar, toasted sesame oil, grated garlic, and grated fresh ginger in a container. Mix well to combine all the flavors.
- Marinate the Salmon: Place the salmon cubes into the marinade, tossing to coat every piece thoroughly. Let marinate for at least 10 minutes at room temperature or refrigerate for a few hours if time allows for enhanced flavor.
- Prepare Vegetables: While the salmon marinates, slice the cucumber, shred the carrot, and dice the avocado into cubes. Defrost the frozen edamame beans by rinsing them under running water in a colander.
- Cook the Salmon - Pan Fry Method: Heat a skillet over medium-high heat and lightly drizzle with oil or spray with oil spray. Arrange the salmon cubes in a single layer, making sure pieces don't touch. Cook for 5 to 7 minutes total, flipping halfway through, and pour over any leftover marinade during cooking to glaze the salmon.
- Cook the Salmon - Air Fryer Method: Preheat your air fryer to 390°F (200°C). Spray the air fryer basket generously with olive oil spray. Place the salmon cubes in a single layer, so pieces are not touching. Air fry for 5 to 8 minutes depending on your preferred doneness, flipping halfway through and brushing with any leftover marinade.
- Assemble the Bowl: Divide the cooked white rice or quinoa between two bowls. Arrange the sliced cucumber, shredded carrot, diced avocado, and defrosted edamame decoratively around the bowl. Top with the cooked salmon cubes. Drizzle with optional spicy mayo, sriracha aioli, or extra marinade sauce. Garnish with sesame seeds or green onions if desired.
- Serve and Enjoy: Serve your nutritious and flavorful Salmon Bowl immediately while the salmon is warm, making for a perfect balanced meal.
Notes
- Use low sodium soy sauce to control the salt content.
- You can marinate the salmon for up to a few hours in the fridge for stronger flavor.
- Choose between white rice or quinoa based on your preference or dietary needs.
- Ensure salmon pieces are spread evenly during cooking to allow even cooking and to create a nice sear or crispness.
- Adjust cooking time in the air fryer depending on the thickness of salmon cubes and your desired doneness.
- Sriracha aioli or spicy mayo adds a nice heat contrast but can be omitted for a milder bowl.
- Leftover marinade can be boiled briefly and used as a sauce if desired for food safety.
