Print

Flavorful Sesame Ginger Salmon Buddha Bowl

sesame ginger salmon buddha bowl - featured image
Print Recipe

A fresh, healthy, and satisfying salmon bowl featuring a punchy sesame ginger glaze, pickled cucumber, and vibrant veggies on a bed of brown rice or quinoa. Perfect for quick meals or meal prep.

Ingredients

  • Salmon fillets (about 6 oz / 170 g each), skin-on if possible
  • Sesame oil (to brush salmon before cooking)
  • Fresh ginger, grated (about 1 tablespoon)
  • Garlic, minced (1 clove)
  • Soy sauce or tamari (3 tablespoons)
  • Honey or maple syrup (1 tablespoon)
  • Rice vinegar (1 tablespoon)
  • Red pepper flakes (optional, a pinch)
  • English cucumber or Persian cucumber, thinly sliced (1 medium cucumber)
  • Rice vinegar (1/4 cup / 60 ml)
  • Sugar (1 tablespoon)
  • Salt (1/2 teaspoon)
  • Sesame seeds, toasted (1 teaspoon optional for pickled cucumber garnish, plus 1 tablespoon for bowl garnish)
  • Cooked brown rice or quinoa (about 1 cup cooked per serving)
  • Shredded carrots (1/2 cup)
  • Edamame, shelled and cooked (1/2 cup)
  • Baby spinach or mixed greens (1 cup)
  • Green onions, thinly sliced (2 tablespoons)
  • Avocado slices (optional)
  • Lime wedges (for serving)

Instructions

  1. Prepare the Pickled Cucumber: In a medium bowl, whisk together 1/4 cup rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt until dissolved. Add thinly sliced cucumber and toss to coat evenly. Let sit at least 15 minutes or up to 1 hour at room temperature. Refrigerate if prepping ahead.
  2. Cook the Rice or Quinoa: Rinse 3/4 cup brown rice or quinoa under cold water. Cook according to package instructions (about 40 minutes for brown rice, 15 minutes for quinoa). Fluff with a fork and keep warm.
  3. Make the Sesame Ginger Sauce: In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, 1 minced garlic clove, and a pinch of red pepper flakes if using. Whisk until blended. Set aside about 2 tablespoons for drizzling later.
  4. Marinate the Salmon: Pat salmon dry and brush lightly with sesame oil. Pour remaining sauce over salmon and marinate for 10 minutes at room temperature.
  5. Cook the Salmon: Heat a non-stick skillet over medium-high heat. Place salmon skin-side down and cook 4-5 minutes without moving to get crispy skin. Flip and cook 3-4 minutes until opaque and flaky. Remove and let rest.
  6. Prepare the Veggies: While salmon cooks, shred carrots, steam or boil edamame until tender, and slice green onions and avocado.
  7. Assemble the Bowl: Start with warm rice or quinoa, arrange baby spinach, shredded carrots, edamame, and pickled cucumber on top. Place salmon in center. Drizzle reserved sauce, sprinkle toasted sesame seeds and green onions, add avocado slices and lime wedges.

Notes

Use wild-caught salmon for better flavor and texture. Frozen salmon can be used if fully thawed. For gluten-free, use tamari instead of soy sauce. Do not skip resting time for pickled cucumber for best crunch. Reheat salmon gently to avoid drying out. Sauce can be adjusted for heat by adding or omitting red pepper flakes or sriracha.

Nutrition

Keywords: salmon bowl, sesame ginger salmon, healthy bowl, pickled cucumber, easy meal prep, gluten-free, quick dinner

Find it online: https://prismtaste.com/flavorful-sesame-ginger-salmon-buddha-bowl-recipe-for-easy-healthy-meals/