Asian Glazed Salmon Bowls
Now that spring is (almost) officially here, we need to lighten it up. I’m thinking more fresh produce, grilled meats . . . lighter fare. You’re going to go crazy over this BEAUTIFUL bowl made with the freshest ingredients and in lickety-split time!
For my local friends you’re also going to go crazy over our brand spanking new Albertsons Street Market that is opening very close to us. I got a sneak peek last night and to say I’m impressed would be an understatement. Can you say “my new hang out place”? This store is more than a grocery store; it’s a city! I could spend all day here. The Grand Opening is officially tomorrow, March 9th. Get there first thing in the morning! The entrance lands you in front of the most amazing, colorful and fresh produce department I’ve ever seen; it invites you to try something new like I did. I’d never tasted jackfruit, a papaya tasting very strange looking fruit from Mexico that would make a killer salsa. I brought home a lemon plum, a beautiful yellow plum with a blush of orange on the tip as it ripens. Fresh greens, beautiful organic produce, cauliflower of every color, mushrooms of multiple varieties and so much more.
When you only need just a little bit of a certain vegetable for a particular recipe, Albertsons Market Street provides an area of pre-cut vegetables that you can pile into a single container and pay by the pound. Instead of buying a whole head of red cabbage or a big red onion which I may not use up in the next few days I opted for the convenience. Ingenious!
And the salmon was so fresh. I chose wild Sockeye Salmon brought in from the Northwest, as local as I’m going to get. The kind butcher even took the skin off for me. It was delicious! And this fabulous Asian glaze just brought it up a notch. Can’t wait for you to try this glaze!
I make the glaze with soy sauce (or coconut aminos), brown sugar, chili garlic sauce, hoisin, fresh garlic and ginger, lime juice and little butter added in after it cooks all together and reduces down. Love it! It’s a little spicy but when eaten with all the veggies and fruit, it’s just right.
You can be super creative with your bowl fixings. Instead of traditional soba noodles, I chose zucchini “noodles” pre-spiralized in the produce department. Microwave them until just barely done (2 1/2 min on HIGH, max) then squeeze as much water out with a paper towel. I topped them with sliced fresh mango (also pre-cut), shredded cabbage, snow peas, red onion slices, the salmon and chopped cashews. It’s fresh, colorful, nutritious and absolutely delicious!
Let me know what you think of this yummy dish. And for my local friends I can’t wait for you to head over to Albertsons Market Street in Meridian (at Fairview and Eagle Rd). You’re going to get lost, in a good way with all the amazing features. You’ll likely fall in love with all the “made-to-order” foods like sushi, pizzas, brisket, pulled pork, specialty salads, street tacos and more. There’s something for everyone! And don’t forget to finish your meal off with some of the best gelato I’ve ever tasted. So yummy!
- Asian Glazed Salmon Bowls
- 1/4 cup low-sodium soy sauce (or coconut aminos)
- 3 Tbsp brown sugar (or honey)
- 1 Tbsp chili garlic sauce
- 1 Tbsp rice vinegar
- 1 Tbsp hoisin sauce
- 1 Tbsp fresh lime juice (juice of 1/2 lime)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 Tbsp butter
- Cooking Spray
- 1- 1/2 pounds fresh wild salmon fillets, skin removed
- 2 medium zucchini, washed and spiralized
- 1/2 mango, peeled and julienne-cut
- 1/4 red onion, thinly sliced
- 1 cup shredded purple cabbage
- 1 cup snow peas
- 1/4 cup chopped cashews
- Sprigs of cilantro
- Whisk together the soy sauce, brown sugar (or honey), chili garlic sauce, rice vinegar, hoisin sauce, lime juice, garlic and ginger in a medium sauce pan. Bring to a simmer until thick enough to coat the back of a spoon then whisk in the 1 Tbsp butter to melt. If it gets too thick, stir in some water to reach desired thickness.
- Line a baking sheet with aluminum foil and spray with cooking spray. Preheat broiler to HIGH.
- Rinse and pat dry salmon fillets and lay on prepared baking sheet. Brush the tops of each fillet with a tablespoon of Asian Glaze. Broil for 4-5 minutes (depending on thickness of your fillets) and then flip over. Brush with another tablespoon of glaze and broil for another 3-4 minutes or until salmon is cooked through and flakes easily with a fork.
- To Assemble Bowls: Divide cooked zucchini noodles between each serving bowl. Top with slices of mango, red onion, purple cabbage, snow peas, cashews, salmon and cilantro sprigs. Brush with remaining glaze over each salmon fillet.
Notes
Prep time is considerably reduced by buying veggies and mango pre-cut and spiralized as well as the skin removed from salmon.
You will also enjoy:
Mexican Fiesta Bowl with Mango Salsa
