Sweet and Spicy Salmon Bowl
Korean-Inspired Sweet and Spicy Salmon Bowl
Servings: 4
Calories: 540kcal
Ingredients
For the Salmon:
- 1.5 lbs salmon fillets skin removed, cut into 1-inch cubes
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp sriracha sauce
- 2 tsp minced garlic
- 3 tbsp water
- 1 tbsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water optional, for thickening
For the Sesame Garlic Kale:
- 1 large bunch kale stems removed and leaves torn into bite-sized pieces
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1/2 tsp salt
- 1 tsp toasted sesame seeds
For the Bowls:
- 3 cups cooked white rice
- 1 English cucumber thinly sliced
- 1 avocado sliced
- 4 green onions thinly sliced
- 1 tbsp toasted sesame seeds
- Sriracha mayo optional, for drizzling
Instructions
- In a medium bowl, whisk together soy sauce, honey, sriracha, minced garlic, water, and sesame oil to make the marinade.
- Add salmon cubes to the marinade, gently toss to coat, and let marinate for 15-20 minutes (but no longer than 1 hour).
- While salmon marinates, prepare the sesame garlic kale: Place torn kale leaves in a large bowl, add sesame oil, minced garlic, and salt. With clean hands, massage the kale for 3-5 minutes until it begins to soften and reduce in volume. Set aside.
- Heat a large skillet over medium-high heat with a tablespoon of neutral oil. Using a slotted spoon, transfer salmon cubes to the hot skillet, reserving the marinade. Cook salmon for 2-3 minutes per side until slightly crispy and caramelized on the edges.
- Pour the reserved marinade into the skillet with the salmon. If using, add the cornstarch slurry and cook, gently stirring, until the sauce thickens and coats the salmon, about 1-2 minutes.
- To assemble bowls: Divide cooked rice among four bowls. Arrange sesame garlic kale on one side and glazed salmon on the other. Add cucumber slices and avocado.
- Garnish with sliced green onions and a sprinkle of toasted sesame seeds. Drizzle with sriracha mayo if desired and serve immediately.
Notes
RECIPE TIPS
- Cut salmon into uniform-sized cubes for even cooking
- Don't marinate the salmon for more than 1 hour, as the acid in the sauce can start to "cook" the fish
- Massage the kale until it's truly tender - this step shouldn't be rushed
- Use a well-seasoned cast iron or non-stick skillet to prevent the glazed salmon from sticking
- For extra crispy edges, ensure your pan is hot before adding the salmon
- Pat the salmon dry before marinating for better caramelization
SERVING SUGGESTIONS
Serve with:- Kimchi for traditional Korean flavor
- Quick pickled vegetables for added crunch
- Korean barley tea (boricha) for an authentic pairing
- A side of miso soup
- Extra sriracha or gochujang for those who want more heat
- A sprinkle of furikake or shredded nori
VARIATIONS
- Substitute brown rice or cauliflower rice for a lower-carb option
- Use gochujang (Korean chili paste) instead of sriracha for more authentic Korean flavor
- Add steamed broccoli or roasted sweet potatoes for added vegetables
- Try with tofu instead of salmon for a vegetarian version
- Include a soft-boiled egg for extra protein and richness
- Substitute spinach for kale if preferred
STORAGE
- Store components separately in airtight containers in the refrigerator
- Cooked salmon will keep for up to 2 days
- Prepared kale salad stays fresh for 1-2 days
- Rice can be stored for up to 5 days
- For meal prep, assemble everything except avocado, which should be added just before serving
- Reheat salmon gently in a covered container in the microwave to prevent drying out
Nutrition
Calories: 540kcal
