Finding yourself in a dinner rut?
Try out this delicious soy-glazed salmon bowl packed with veggies and a delicious savory sauce. You can customize it to you and your family’s liking, and best of all, it comes together in 30 minutes or less.
Ingredients:
1 pound of salmon fillets
⅓ cup low sodium soy sauce or tamari
2 tablespoon sesame oil, divided
⅓ cup rice vinegar
1 tablespoon sugar
½ teaspoon black pepper, divided
½ teaspoon salt, divided
¼ teaspoon peeled grated ginger, fresh
1 cup short-grain white rice
1 English cucumber
1 carrot
1-2 avocados
Sesame seeds
Nori
Green onion
Instructions:
Before you begin cooking, I recommend preparing all your vegetables and toppings.
Cut your cucumber and carrot into strips or as desired. Slice up your avocado. Chop your green onions. Cut up your nori as desired.
You can also get your rice started, so it can cook as you prepare your salmon. Prepare the rice according to the instructions on the package.
In a large skillet, add your soy sauce, sesame oil, rice vinegar, sugar, salt, pepper, minced garlic, and grated ginger.
Whisk all the ingredients together and reduce over medium-high heat to create a sauce. This may take about 5 minutes, and make sure to whisk it regularly. You’ll know it’s ready when it’s thick and syrup-like.
Once your sauce is done, transfer it into a small bowl and set it aside.
Season your salmon fillets with salt and pepper on both sides.
In another skillet on medium-high heat, add the rest of your sesame oil.
Add your salmon fillets, skin side down, to the skillet.
Glaze the tops with your sauce and cook the fillets for 4 minutes on each side.
Serve immediately and enjoy it over rice with your desired toppings.
