Blood Orange Ginger Glazed Salmon Bowls with Jasmine Rice and Roasted Sweet Potato

These vibrant salmon bowls bring together tender, ginger-marinated salmon with a glossy blood orange soy ginger glaze, served over fluffy jasmine rice and roasted sesame sweet potato. The pickled cucumber salad, studded with fresh blood orange segments and scallions, adds a bright, acidic contrast that perfectly balances the richness of the fish.

This recipe is all about layers of flavor and texture-sweet, savory, tangy and crunchy-all in one bowl. It’s a satisfying, wholesome meal that feels special enough for a dinner party but simple enough for a weeknight.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Blood OrangeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, dice sweet potato into ½-inch pieces. Trim and finely dice cucumber. Halve blood orange; squeeze juice from half into a small bowl. Peel remaining blood orange; dice segments into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
3. Pat salmon dry with paper towels. Using a sharp knife, slowly cut between flesh and skin ½ inch at a time, being careful not to cut into flesh, until skin is fully removed. Discard skin. Dice salmon into 1-inch pieces. Transfer to a medium bowl. Add half the ginger paste, a drizzle of oil and pepper. Stir to combine. Set aside to marinate.
4. Toss sweet potato on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes. Once done, remove sheet from oven and carefully toss sweet potato with half the sesame seeds.
5. While sweet potato roasts, in a second medium bowl, combine vinegar, ½ tsp sugar (1 tsp for 4 servings) and a pinch of salt. Add cucumber and toss to coat. Set aside until ready to serve. To bowl with blood orange juice, add sweet soy glaze and remaining ginger paste; stir to combine.
6. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon; cook, turning occasionally, until lightly browned on all sides and cooked through, 4-6 minutes. (For 4 servings, you may need to cook in batches.) Be very gentle when flipping your salmon. If it begins to flake or fall apart, don’t fret-it’ll still be delicious! Stir in blood orange sauce and cook until salmon is coated, 30-60 seconds.
7. Drain cucumber and return to bowl. Add blood orange segments, scallion whites, salt and pepper to bowl. Fluff rice with a fork. Divide rice between plates; top with salmon, cucumber-orange salad and roasted sweet potato in separate sections. Drizzle with as much spicy mayo as you like. Garnish with remaining sesame seeds and scallion greens. Serve.

Recipe Tips

FAQ

Can I use regular oranges instead of blood oranges?

Yes, regular oranges work well, though the color and flavor will be slightly different. Blood oranges add a deeper, berry-like sweetness.

Can I substitute the sweet soy glaze?

You can use a mixture of soy sauce and a little honey or brown sugar as a substitute, but the sweet soy glaze provides a thicker, more balanced glaze.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.