Seafood

Asian Salmon Bowls

These Asian salmon bowls are big in flavor with minimal ingredients. Sauteed mushrooms, roasted potatoes, and quinoa are topped with marinated seared salmon and then covered with a sticky honey and soy ginger sauce. A delicious feel-good hearty meal in one.

How’s everyone’s 2023 going? I feel like I’m feeling back to normal again, eating healthier, and back to some much need exercise. And time with my horses is always my zen zone. As my healthy January soup series continues, I can’t stop thinking about February and all the sweets I want to bake up for you guys!

I decided to switch things up and make this Asian salmon bowl. I have been craving these, and keeping it healthy remains front and center. For the time being, anyways..lol.

Bowl meals make a quick, nutritious weeknight meal, and the variations of ingredients are adaptable to your preferences. And if you’re a tiny bit worried about drying the salmon out, I got you!
With a quick sear on both sides, this salmon comes out perfect every time, leaving you with moist, tender, and flaky fish.

The mushrooms are sauteed in a little olive and a splash of honey, and soy ginger sauce which gives every little mushroom incredible flavor! Roast up the baby potatoes, heat up the quinoa ( if you made ahead) toss it in a bowl with a generous drizzle of the honey and soy ginger sauce that coats the veggies and quinoa…yum yum.

Ingredient Notes, And Substitutions

Salmon ~ personally, I always use wild caught and what’s local to me or what my husband caught. I’m all about sustainability, just not fond of the dye used to give the farmed salmon its color.

Potato ~ sweet potato or butternut squash is a great substitute.

Quinoa ~ I always have a batch in the freezer. It freezes well and is a quick time saver.

Mushrooms ~ I use baby Bella’s, but any variety will work great. Not a fan? Use any veggie you like; broccoli, peppers, onions, or a mixture. Mix and match!

Honey, ginger garlic sauce:

Garlic, shallot, and ginger ~ Finely minced onions can replace the shallot. Some stores carry the garlic and ginger in a tube in the refrigerator section or the frozen cubes, which are my favorite go-to’s for a quick option.

Soy sauce ~ I use low sodium. Whatever brand you use.

Honey ~ adds sweetness and creates a sticky sauce. Maple syrup can be substituted.

Helpful Tips For Successful Asian Salmon Bowls

  • Let’s talk mushrooms! Because of their porous texture, they will absorb water if rinsed. Wiping them with a dry paper towel will ensure they will absorb the flavors you are cooking them in. And achieve the excellent caramelization color that gives them so much flavor.
  • When choosing the salmon for this dish, pick thin fillets which are uniform in size. Leave the skin on! It adds a protective fatty layer that prevents the fish from drying out. It is edible and quite tasty but can be removed before eating.
  • Pre-cooking the quinoa! Do this days before, and freeze it. A great time saver, all you need to do is heat it in the microwave when ready to serve.
Asian salmon bowl with honey ginger garlic sauce being pored over

How To Make Asian Salmon Bowls

Preheat an oven to 425, and spray a sheet pan with cooking spray

Begin by making the sauce the sauce

  1. Mix the honey, garlic, ginger, olive oil, soy sauce, salt, and pepper in a small glass measuring cup or bowl. Whisk well, and set aside.

Prep And Cook The Quinoa and Veggies

For the quinoa

  1. Prepare as directed, or if this has already been done. Heat the desired amount for each bowl. 1/2 to 1 cup cooked

For the potatoes

  1. Rinse and pat dry the potatoes. Spread them out on the prepared sheet pan and drizzle with oil. Sprinkle with salt and pepper, and Roast for about 20 minutes until tender and browned. Stir them once during the cooking process. Remove, and set aside, or keep in a warm oven.

Now the mushrooms

  1. Gently wipe mushrooms with a dry paper towel to remove any loose dirt. Cut into quarters, or slice them. Thinly slice half of a shallot. In a medium size skillet that can withstand high heat, such as cast iron or stainless steel. Heat 1 teaspoon olive oil over low to medium heat, and toss in the mushrooms. Leave them be until you start to see them release a little moisture.
  2. Stir them, turn the heat on high and add 1/2 teaspoon salt and shallots; continue string as they release moisture. Once you see they are turning golden brown, add 2 tablespoons of the sauce. Stir for about 30 seconds and remove from heat, and transfer to a plate. You will use the same skillet for cooking the salmon.

Prep and Cook The salmon

  1. Rinse and pat the salmon dry, leaving the skin on. Sprinkle salt and pepper on both sides. Spoon a small amount of marinade over each fillet. Flesh side only.
  2. Heat the same skillet (as you cooked the mushrooms in.) Get your skillet hot, and add 1 tablespoon of olive oil to the pan. Place salmon flesh side down and sear for about 3-5 minutes.
  3. Take a peek with a spatula to see that the salmon is getting a nice caramelized golden color. Carefully flip the filets over skin-side down, and cook for about 5 minutes or until the salmon flakes. If it’s slightly pink, remove it from the heat, cover it with foil, and let it continue to cook for a few minutes. As you remove the filet from the pan, you should be able to lift it off the skin.

Assembling The Asian Salmon Bowls

  1. Easy peasy, as you may imagine! Add the warm quinoa to a bowl, followed by the salmon, and then the mushroom and potatoes. Drizzle everything with the sauce.
  2. Optional. Top with cilantro, green onions, or parsley. Enjoy!
Salmon bowl with quinoa, mushrooms ,and potato's
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Asian Salmon Bowls


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  • Author: Teri Wallingford
  • Total Time: 50 minutes
  • Yield: 2 bowls 1x

Description

These Asian salmon bowls are big in flavor with minimal ingredients. Sauteed mushrooms, roasted potatoes, and quinoa are topped with marinated seared salmon and then covered with a sticky honey and soy ginger sauce. A delicious feel-good hearty meal in one.


Ingredients

Units Scale

The Sauce

  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced
  • 1 teaspoon sesame oil, or olive oil
  • 1/4 cup honey
  • 1/4 soy sauce
  • 1/4salt
  • 1/4pepper

The vegetables & quinoa

  • 1/2 pound baby potatoes are halved or quartered, depending on their size.
  • 1 small package of button mushrooms sliced or quartered. About 2 cups
  • 1/2 shallot thinly sliced, or 1/4 of an onion
  • 1 cup cooked quinoa

The salmon

  • 2 4ounce salmon fillets
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

 

 

 


Instructions

Preheat an oven to 425, and spray a sheet pan with cooking spray

Begin by making the sauce the sauce

  1. Mix the honey, garlic, ginger, olive oil, soy sauce, salt, and pepper in a small glass measuring cup or bowl. Whisk well, and set aside.

For the quinoa

  1. Prepare as directed, or if this has already been done. Heat the desired amount for each bowl. 1/2 to 1 cup cooked

For the potatoes

  1. Rinse and pat dry the potatoes. Spread them out on the prepared sheet pan and drizzle with oil. Sprinkle with salt and pepper, and Roast for about 20 minutes until tender and browned. Stir them once during the cooking process. Remove, and set aside, or keep in a warm oven.

 Now the mushrooms

  1. Gently wipe mushrooms with a dry paper towel to remove any loose dirt. Cut into quarters, or slice them. Thinly slice half of a shallot. In a medium size skillet that can withstand high heat, such as cast iron or stainless steel. Heat 1 teaspoon olive oil over low to medium heat, and toss in the mushrooms. Leave them be until you start to see them release a little moisture.
  2. Stir them, turn the heat on high and add 1/2 teaspoon salt and shallots; continue string as they release moisture. Once you see they are turning golden brown, add 2 tablespoons of the sauce. Stir for about 30 seconds and remove from heat, and transfer to a plate. You will use the same skillet for cooking the salmon.

Prep and Cook The salmon

  1. Rinse and pat the salmon dry, leaving the skin on. Sprinkle salt and pepper on both sides. Spoon a small amount of marinade over each fillet. Flesh side only.
  2. Heat the same skillet (as you cooked the mushrooms in.) Get your skillet hot, and add 1 tablespoon of olive oil to the pan. Place salmon flesh side down and sear for about 3-5 minutes.
  3. Take a peek with a spatula to see that the salmon is getting a nice caramelized golden color. Carefully flip the filets over skin-side down, and cook for about 5 minutes or until the salmon flakes. If it’s slightly pink, remove it from the heat, cover it with foil, and let it continue to cook for a few minutes. As you remove the filet from the pan, you should be able to lift it off the skin

Assembling The Bowls

  1. Easy peasy, as you may imagine! Add the warm quinoa to a bowl, followed by the salmon, and then the mushroom and potatoes. Drizzle everything with the sauce.
  2. Optional. Top with cilantro, green onions, or parsley. Enjoy!

  • Prep Time: 10 Minutes
  • Cook Time: 40 minutes
  • Category: Entree
  • Method: Stove top, oven
  • Cuisine: American

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