Soy Ginger Salmon Bowls with Pickled Vegetables and Spicy Mayo

This vibrant bowl brings together the best of sweet, spicy and tangy flavors. Fluffy scallion rice serves as the base for tender soy-ginger marinated salmon, crisp pickled radish and cucumber and a refreshing cabbage-carrot slaw. A drizzle of spicy mayo and a sprinkle of sesame seeds add the perfect finishing touch.

It’s a balanced, satisfying meal that comes together quickly-perfect for a busy weeknight when you want something special without the fuss.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating white parts from green tops. Peel and mince or grate ginger.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites and half the ginger; cook, stirring, until fragrant, about 1 minute. Add rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, quarter the lime. Trim and halve radishes, then thinly slice into half-moons. Trim and halve cucumbers lengthwise, then slice crosswise into ¼-inch-thick half-moons. In a medium bowl, whisk together sweet soy glaze, remaining ginger and juice from half the lime.
4. Pat salmon dry with paper towels. Carefully remove the skin by sliding a sharp knife between flesh and skin, discarding skin. Dice salmon into 1-inch pieces. Transfer to the bowl with the soy-ginger marinade and stir to coat. Set aside to marinate.
5. In a second medium microwave-safe bowl, combine rice vinegar, 1 teaspoon sugar, a splash of water, a pinch of salt and pepper. Add radishes and stir. Cover with plastic wrap and microwave until radishes are tender and bright pink, about 1 minute. Carefully remove plastic, stir and let cool 4-5 minutes. Once cool, stir in cucumbers. Set aside to pickle, stirring occasionally.
6. In a third medium bowl, combine cabbage and carrot mix, ½ teaspoon sugar and juice from one lime wedge. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Remove salmon from marinade one piece at a time, letting excess drip off and add to the hot pan (discard remaining marinade). Cook, turning gently, until browned on all sides and cooked through, 4-6 minutes (cook in batches if needed).
7. Fluff rice with a fork. Divide rice among bowls. Top with salmon, pickled vegetables and slaw. Drizzle with spicy mayo and sprinkle with sesame seeds and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with tuna, trout or even cooked shrimp. Adjust cooking time as needed.

How can I make this dish gluten-free?

Use tamari or coconut aminos in place of sweet soy glaze and ensure your spicy mayo is gluten-free.

Can I prepare the components ahead of time?

Absolutely! Cook the rice, pickle the vegetables and marinate the salmon up to a day in advance. Cook the salmon just before serving.