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Seattle Asian Salmon Bowl
4.88
from
24
votes
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!
Prep Time:
10
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
20
minutes
mins
Yield:
4
servings
Course:
Dinner
Cuisine:
Asian
Ingredients
For The Salmon Bowl:
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
For the Soy-Wasabi Vinaigrette:
2
tbsp
less sodium soy sauce
(or GF Tamari)
2
tsp
wasabi
(in tube)
2
tbsp
mirin
2
tbsp
rice wine vinegar
1
tbsp
sesame oil
Instructions
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.
Video
Nutrition
Serving:
1
bowl
,
Calories:
395
kcal
,
Carbohydrates:
31
g
,
Protein:
27
g
,
Fat:
17
g
,
Saturated Fat:
5
g
,
Cholesterol:
62
mg
,
Sodium:
326
mg
,
Fiber:
5
g
,
Sugar:
1.5
g
- WW Points:
7