Go Back
–+ servings

Broiled Salmon Bowl with a Crunchy Slaw

Servings 1
Calories 502kcal
Author Kelly Powers

Ingredients

  • ¾ cup cooked short grain (sushi) brown rice (1/4 cup dry)
  • 4 oz wild-caught Alaskan or king salmon
For the marinade
  • 1 clove garlic, minced
  • 1 tsp ginger, minced
  • 2 tsp lemon juice
  • ½ tsp sesame oil
  • 1 tbsp soy sauce, reduced-sodium
For the slaw
  • 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
Optional
  • sesame seeds, green onion, avocado

Instructions

  • Prepare rice according to package directions if you don’t have any pre-cooked.
Marinate The Salmon
  • 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.
Make The Slaw
  • 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.
Broil The Salmon
  • 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.
Notes
  • Feel free to use regular or toasted sesame oil. English cucumber can be used in place of Persian.
Copied Print