Salmon Bowls

Ingredients:

• For the salmon:

  • 4 thick center-cut salmon filets, thin edges trimmed off

  • 1/2 cup flaky kosher salt

  • 2 tbs granulated sugar

  • black pepper, to taste

• For the glaze:

  • 1/2 cup low-sodium soy sauce

  • 1/2 cup honey

  • 1/2 cup brown or white sugar (see note)

  • 1/4 cup rice wine vinegar

  • 1 – 2 tablespoons toasted sesame oil, optional

  • 2 tbs sriracha, plus more if needed

  • 2 tbs fresh ginger, peeled and minced

  • 2 tbs garlic, minced

  • 1 to 2 jalapeños, thinly sliced (seeds included)

• For the bowl:

  • 2 cups cooked rice

  • 3 cups mushrooms, sliced

  • 2 large carrots, sliced into ribbons with peeler

  • 1/2 teaspoon granulated sugar

  • 6 cups Napa Cabbage, rough chopped 

  • 2 cloves garlic, minced

  • 1 teaspoon ginger, peeled and minced

  • 2 scallions, thinly sliced

  • Sea salt and black pepper, to taste

  • Vegetable oil for sautéing

  • 2 avocados, halved and thinly sliced

  • Pickled ginger to garnish

  • Lime wedges to garnish

Directions:

• Start by dry-curing  your salmon. Mix the kosher salt and sugar, and liberally sprinkle it all over the salmon, even the skin-side if applicable. Gently pat it in to make sure it adheres. Place the fish in your refrigerator for 15 to 30 minutes (no longer than 30 minutes). Rinse off the salt and sugar with cold water and pat the fish dry with paper towels. Sprinkle with desired amount of black pepper and place the salmon back in the fridge until ready to cook.

• Prep all of your veggies. Finely chop the garlic and peeled ginger. Use a vegetable peeler to slice the carrot into ribbons. Slice the avocados, keep them covered with plastic wrap so they don’t oxidize, or slice right before serving.

• Mix all ingredients for the glaze in a large measuring cup. Whisk until all sugars are dissolved. Taste and adjust the saltiness or sweetness to your liking.

• Cook your rice according to package directions.

• When the rice is about 10 minutes out, in a wok or skillet over high-heat, drizzle about 2 tablespoons of oil. When oil is hot, add the mushrooms along with a pinch of salt and pepper. Toss the mushrooms until lightly coated in the oil and evenly seasoned. Continue to saute the mushrooms until golden brown, about 5 to 8 minutes. When mushrooms are done, set aside.

• Drizzle in a little more oil, and toss in the carrots. Add a pinch of salt, pepper, and the half teaspoon of sugar. Toss vigorously, and saute until carrots are tender, about 2 to 3 minutes. Remove carrots from skillet and set aside.

• Drizzle in a little more oil, and the bok choy, salt, pepper. Allow the bok choy to brown a little stirring periodically, about 2 to 3 minutes. Add the garlic and ginger and cook for another 30 seconds till fragrant then stir till the bok choy is tender but still firm and bright green, about another 2 minutes. Set aside.

• Add 2 tbs of oil and place the 4 pieces of salmon flesh-side down. Sear for about 4 minutes, or until nicely browned. Flip the fish over, and let the skin-side (if applicable) crisp for about a minute or two. Gently pour in the glaze. Reduce the heat to medium or medium-low, and allow the glaze to reduce and thicken slightly while the salmon cooks, about 5 minutes. Baste the glaze all over the salmon, turn off the heat and set aside.

• Build your bowl. Start with a desired amount of rice at the bottom, and distribute the veggies, avocado, pickled ginger. Add the salmon then drizzle some of the sauce and fresh lime all over the dish, and finish with desired amount of scallions.

Notes:

• Servings = 4

• Prep time = 30 min

• Cook time = 15-20 min

• Original Recipe from - Garlic & Ginger Soy Glazed Salmon Bowl - CarnalDish