Ginger-Scallion Salmon Bowls – Dishing Out Health

Why You’ll Love these Salmon Bowls

• Nutritious. Packed with heart-healthy omega-3’s, phytonutrients, and vitamin C, these salmon bowls offer a feel-good, immune-supportive lineup of nutrients.
• Meal Prep Friendly. If you’re looking for a new weekday lunch idea, these bowls hold up beautifully the next day for leftovers.
• Customizable. The ingredients for these salmon bowls are flexible, allowing you to use whatever you have on hand. Don’t be afraid to switch things up!
• Flavorful. The Cantonese-inspired ginger-scallion sauce elevates salmon with zippy, aromatic flavor.
• Balanced. Between the satiating fats and protein from the salmon, carbs from the rice, and fiber from the cabbage and avocado, these bowls will leave you feeling full and well-fueled.

If you’re a fan of my famous Black Pepper Tofu recipe, these salmon bowls are an absolute must-try. (The sauce has similar ingredients, but much less spice.)

However, if you’re not a salmon lover, you can easily swap in a different protein or veggie. The ginger-scallion is also fantastic on tofu, steak, and chicken.

Or, if you’re going the veggie route, roasted eggplant, zucchini, and/or cauliflower will pair beautifully with the sauce.

I love to pair the saucy salmon with quick-pickled cabbage (so fresh and vibrant!), as well as sushi rice. For garnish, a drizzle of chili crisp, some creamy avocado, and toasted sesame seeds really round out the whole bowl.

The Ingredients

Here are a few brief notes about the ingredients you will need to make these salmon bowls:

• Salmon: Look for fresh, firm, skin-on salmon fillets. Keeping the skin on helps the flesh stay intact while cooking.
• Soy Sauce or Tamari: I suggest using a low-sodium variety to help control the saltiness of the dish.
• Ginger: Fresh ginger is a must! You can either grate or finely mince the ginger.
• Scallions: You need both the green and white parts of the scallion. The white will cook with the sauce, while the green will be added last as a garnish.
• Honey: Honey brings a natural sweetness to the dish and forms a sticky, caramelized glaze on the salmon. Alternatively, you can use white sugar or agave.
• Garlic: Fresh garlic adds extra aromatic goodness to the sauce.
• Sesame Oil: Look for toasted sesame oil, which has much richer, nuttier flavor.
• Cabbage: If you haven’t tried pickled cabbage, it’s similar to sauerkraut, but a little more mild. Here, it adds lovely crunch, acidity, and color to the bowls.
• Vinegar: Red wine or rice wine vinegar will work in the pickling liquid.
• Rice: Sushi rice is a type of short-grain white rice, which has a high starch content and creates the sticky texture when cooked. I use it in my Salmon Sushi Bowls as well as this Turmeric Chicken and Rice recipe.
• Avocado: For creaminess and extra healthy fats.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prepare Quick-Pickled Cabbage

Add vinegar, water, sugar, and salt to a small or medium saucepan; bring to a boil to dissolve sugar. Pour over cabbage in a heat-proof bowl and let sit at room temperature.

Drain most of the liquid before serving.

Step 2: Boil Rice

To the same saucepan, add rice and water; bring to a boil over medium-high. Give the rice a stir to help keep it from sticking to the bottom of the pot, then cover and decrease heat to low. Cook until the rice is tender, about 15 to 20 minutes.

Remove the pot of rice from the heat and let steam, covered, for 10 minutes, while you remainder of recipe.

Step 3: Prepare Ginger-Scallion Sauce

In a medium bowl, combine soy sauce, oil, ginger, garlic, sesame oil, and the white and pale green parts of the scallion; stir well.

Step 4: Prepare Salmon

Cut salmon into 1×1 inch cubes.

Step 5: Cook Salmon

Heat oil in a large skillet over medium. Arrange salmon in skillet and cook, undisturbed, for 3 minutes. Gently turn and cook for 1 to 2 more minutes.

Step 6: Add Ginger-Scallion Sauce and cook for 2 more minutes, allowing sauce to coat and glaze salmon. Lastly, stir in green parts of scallion.

Divide salmon mixture evenly over rice in bowls. Add a good serving of cabbage, avocado, and garnishes of choice.

Recipe Variations

This recipe is super flexible, so feel free to customize it as you see fit!

• Add Spice. For a kick of heat, add a drizzle of chili crisp, squeeze of sriracha, or a pinch of chili flakes.
• Use a Different Protein. Feel free to use chicken, steak, or tofu in place of the salmon. (Cooking times will vary according to the protein.)
• Add Veggies. In addition to (or in place of the pickled cabbage), sautéed broccoli, zucchini, green beans, or snap peas work great here.
• Switch Up the Salmon. Broiled Salmon, Harissa Baked Salmon, and Miso Maple Salmon would also work well in these salmon bowls.
• Add Herbs. Many classic Ginger-Scallion sauces call for cilantro, which pairs beautifully with the umami-rich flavors. I suggest using it as a final garnish to give the dish a fresh lift.

How to Store and Reheat

• To Store. Store leftover salmon and rice separate from the pickled cabbage and avocado. I find salmon tastes best the day it is made, however you can refrigerate the leftovers for 2 additional days.
• To Reheat. Reheat rice in a skillet or the microwave until warmed through. I recommend adding the salmon to the bowl of warm rice and enjoying it closer to room temperature (rather then reheating the salmon, as it can easily dry out). Add cabbage and avocado to bowls once warm.

If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!