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Savory Asian Glazed Salmon Bowls are an exquisite fusion of flavors and textures that will elevate your culinary experience. This dish marries the rich, buttery flavor of salmon with a harmonious blend of umami, sweetness, and aromatic spices, creating a meal that is as pleasing to the palate as it is to the eyes. Asian-inspired recipes have surged in popularity due to their vibrant flavors and health benefits, and this salmon bowl is no exception.

Asian Glazed Salmon Bowls

Discover the deliciousness of Savory Asian Glazed Salmon Bowls, a perfect blend of flavors and textures. This dish combines rich, buttery salmon with a delectable marinade of soy sauce, honey, and spices, all served over fluffy rice and vibrant fresh vegetables. Packed with omega-3s and essential nutrients, it’s not just tasty, but also incredibly healthy. Whether for a quick weeknight meal or a special gathering, this bowl offers elegance and ease that everyone will love. Dive into this culinary delight!
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Ingredients
  

For the Salmon:

4 (6 oz) salmon fillets, skin on

1/4 cup soy sauce (low sodium preferred)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon freshly grated ginger

1 teaspoon cornstarch (optional, for thicker glaze)

1 tablespoon water (if using cornstarch)

For the Rice:

1 cup jasmine or sushi rice

2 cups water

Pinch of salt

For the Vegetables:

1 cup broccoli florets

1 bell pepper, sliced (any color)

1 medium carrot, julienned

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon sesame seeds (for garnish)

For the Garnishes:

Sliced green onions

Fresh cilantro leaves

Lime wedges

Instructions
 

Prepare the Marinade: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch mixed with water (if using). Reserve a few tablespoons for drizzling later.

    Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the marinade over them. Ensure each fillet is well-coated. Cover and refrigerate for at least 30 minutes to 1 hour for maximum flavor.

      Cook the Rice: While the salmon is marinating, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

        Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add broccoli, bell pepper, and carrot. Season with salt and pepper. Sauté for about 5-7 minutes, or until vegetables are tender but still crisp. Remove from heat and set aside.

          Cook the Salmon: Preheat a non-stick skillet or grill over medium-high heat. Remove the salmon from the marinade (discard the used marinade) and place fillets skin-side down in the skillet. Cook for about 4-5 minutes on each side, brushing occasionally with the reserved marinade, until the salmon is cooked through and flakes easily with a fork.

            Assemble the Bowls: Divide the fluffy rice among four serving bowls. Top each bowl with a salmon fillet, the sautéed vegetables, and drizzle with the reserved marinade for extra flavor.

              Garnish and Serve: Sprinkle each bowl with sesame seeds, sliced green onions, and fresh cilantro. Serve with lime wedges on the side for an extra zesty finish.

                Prep Time, Total Time, Servings: 10 min | 1 hr 10 min | 4 servings