ASIAN SALMON DISHES RECIPES

Name: Seattle Asian Salmon Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1/2 cup green onions (thinly sliced); 1 English cucumber (sliced); 1 tbsp toasted sesame seeds; 1 4- ounce avocado (diced); 2 cups cooked brown rice; 3/4 cup sprouts such as daikon radish; 1 strip nori (shredded); 16 ounces wild salmon (cut in 4 pieces); olive oil spray; salt and fresh ground pepper to taste; 2 tbsp less sodium soy sauce (or GF Tamari); 2 tsp wasabi; 2 tbsp mirin; 2 tbsp rice wine vinegar; 1 tbsp sesame oil

SEATTLE ASIAN SALMON BOWLS - SKINNYTASTE

Seattle Asian Salmon Bowls - Skinnytaste image

These Asian Salmon Bowls are my new addiction!! Served over brown rice and topped with cucumbers, avocado and sprouts and drizzled with a soy-wasabi vinaigrette – SO good!

Provided by Gina

Categories Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1/2 cup green onions (thinly sliced)
1 English cucumber (sliced)
1 tbsp toasted sesame seeds
1 4- ounce avocado (diced)
2 cups cooked brown rice
3/4 cup sprouts such as daikon radish
1 strip nori (shredded)
16 ounces wild salmon (cut in 4 pieces)
olive oil spray
salt and fresh ground pepper to taste
2 tbsp less sodium soy sauce (or GF Tamari)
2 tsp wasabi
2 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sesame oil

Steps:

Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.
Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.
When hot sear salmon, around 2 - 4 minutes per side (depending on the thickness of the fish).
Split rice into four bowls equally, 1/2 cup each.
Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
Serve immediately.

Nutrition Facts : ServingSize 1 bowl, Calories 395 kcal, CarbohydrateContent 31 g, ProteinContent 27 g, FatContent 17 g, SaturatedFatContent 5 g, CholesterolContent 62 mg, SodiumContent 326 mg, FiberContent 5 g, SugarContent 1.5 g

SEATTLE ASIAN SALMON BOWLS - SKINNYTASTE

Seattle Asian Salmon Bowls - Skinnytaste image

These Asian Salmon Bowls are my new addiction!! Served over brown rice and topped with cucumbers, avocado and sprouts and drizzled with a soy-wasabi vinaigrette – SO good!

Provided by Gina

Categories Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1/2 cup green onions (thinly sliced)
1 English cucumber (sliced)
1 tbsp toasted sesame seeds
1 4- ounce avocado (diced)
2 cups cooked brown rice
3/4 cup sprouts such as daikon radish
1 strip nori (shredded)
16 ounces wild salmon (cut in 4 pieces)
olive oil spray
salt and fresh ground pepper to taste
2 tbsp less sodium soy sauce (or GF Tamari)
2 tsp wasabi
2 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sesame oil

Steps:

Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.
Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.
When hot sear salmon, around 2 - 4 minutes per side (depending on the thickness of the fish).
Split rice into four bowls equally, 1/2 cup each.
Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
Serve immediately.

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