This broiled salmon bowl is a no-fail recipe you have to try!
Today, we’re bringing you this delicious, healthy, and easy Broiled Salmon Bowl with a Crunchy Slaw from Registered Dietician and WOT community member Kelly Powers! This recipe may look intimidating, but don’t worry, you don’t have to be a chef to master this dish. All you need is 10 minutes (with pre-cooked rice), fresh vegetables, and a nice piece of wild-caught Alaskan or king salmon.
WOT does Kelly Powers say about this recipe?
“I’m not sure if it’s the marinade or the broiler or the combination of the two, but this quick-cooking salmon never fails to get golden, brown, and delicious—what most chefs call the perfect trifecta.”
We love that this recipe can be served hot or cold, making it a great weeknight dinner or a perfect lunch to pack for work. It’s also a great go-to date recipe. Just make sure to double the ingredients below and have some fun cooking together!
If you like this recipe, you will love Kelly’s Farro Salad with Pomegranate Vinaigrette, too!
Broiled Salmon Bowl with a Crunchy Slaw
Ingredients
- ¾ cup cooked short grain (sushi) brown rice (1/4 cup dry)
- 4 oz wild-caught Alaskan or king salmon
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 2 tsp lemon juice
- ½ tsp sesame oil
- 1 tbsp soy sauce, reduced-sodium
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 tsp honey
- ½ tsp sesame oil
- ½ tsp extra virgin olive oil
- ½ tbsp rice wine vinegar
- ½ tbsp soy sauce, reduced-sodium
- 2 cups of vegetables (I used the vegetables LISTED BELOW, but green cabbage and Brussels sprouts are also great)
- carrot, thinly sliced
- red bell pepper, thinly sliced
- Persian cucumber, thinly sliced
- red onion, thinly sliced
- sesame seeds, green onion, avocado
Instructions
- Prepare rice according to package directions if you don’t have any pre-cooked.
- Remove salmon from the fridge to temper; dry with a paper towel and set aside. Whisk together garlic, ginger, lemon juice, sesame oil, and soy sauce in a bowl. Add salmon; gently turning to ensure it’s evenly coated, then let it soak in the marinade, skin side up. Preheat the oven to broil.
- Whisk together garlic, ginger, honey, sesame oil, olive oil, rice wine vinegar, and soy sauce in a large bowl. Add cabbage, carrots, cucumber, red bell pepper, and red onion; gently toss to combine.
- Place salmon on a silpat or parchment-lined baking sheet and place in the oven to broil for 6 to 8 minutes, depending on the desired doneness.
- Assemble your bowl with rice, slaw, and salmon. Add additional toppings if you’d like.
- Feel free to use regular or toasted sesame oil. English cucumber can be used in place of Persian.
Want to know WOT Kelly Powers is all about?
Kelly helps busy people feel more confident in the kitchen while improving their relationship with food. More specifically, she’s a Registered Dietitian Nutritionist and the creator of Weeknight Dinners — a weekly meal plan program that helps people stress less about food. Kelly provides 1:1 coaching to help individuals and families find more ease and joy in cooking and eating.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
Recipe and images by Kelly Powers
