
Ginger Salmon Bowl
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Ginger soy marinated salmon served with edamame brown rice, kale, cucumber, cabbage, avocado, served with carrot miso dressing and topped with scallions and toasted sesame seeds.
Servings |
6 |
Servings |
6 |
Ingredients
- Ginger Soy Marinade
- 4 1/2 Tbsp light brown sugar
- 3 Tbsp low sodium soy sauce
- 2 1/4 Tbsp water
- 3 Tbsp fresh green onion (scallion) trimmed, sliced
- 1 1/2 Tbsp olive or vegetable oil blend
- 2 1/4 tsp sesame oil
- 3/4 tsp garlic cloves peeled, minced
- 2 1/4 tsp ginger root peeled, minced
- Salmon & Rice Edamame Salad
- 6 ea salmon fillets skin removed, about 4oz each
- 2 1/2 cup cooked brown rice chilled
- 1/2 cup frozen shelled edamame thawed
- Carrot Miso Dressing
- 1/2 cup carrots trimmed, sliced
- 3 Tbsp seasoned rice wine vinegar
- 2 Tbsp yellow onion trimmed, diced
- 2 1/2 tsp low sodium soy sauce
- 3/4 tsp ginger root peeled, minced
- 3/4 tsp extra fine granulated sugar
- 1 1/4 Tbsp yellow miso
- 1/3 cup olive or vegetable oil blend
- Toppings
- 3 cups fresh kale stems removed, chopped
- 2 ea cucumbers sliced
- 1 1/2 cups red cabbage shredded
- 1 1/2 cups avocado pitted, peeled, diced
- 1/4 cup fresh green onion (scallion) trimmed sliced
- 1 Tbsp sesame seeds toasted
- 1 ea fresh lime seeded, cut into wedges
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Instructions
Ginger Soy Marinade
- Whisk ingredients together until well blended. Pour and divide the sauce mixture between 1/2 cup (marinade for salmon) and 1/4 cup (sauce for rice).
Salmon & Rice Edamame Salad
- Mix the salmon and 1/2 cup reserved Ginger Soy Marinade in a nonmetallic dish or resealable gallon-size plastic bag. Cover the dish or seal the bag and chill for 1 hour.
- While the salmon is chilling, mix the chilled cooked rice, edamame and 1/4 cup reserved Ginger Soy Marinade. Cover and chill.
- Lightly oil the grill rack and heat the grill to medium. Remove the salmon from the marinade and discard the marinade.
- Grill the salmon for 2 minutes. Turn the salmon over and grill for another 2 minutes or until the internal temperature reaches 145°F.
Carrot Miso Dressing
- In blender, combine all ingredients except oil. Blend until smooth.
- With blender running, slowly add oil in a thin, steady stream until well blended. Cover and keep chilled. Whisk before using.
For Serving
- Divide the Rice Edamame Salad among 6 bowls (1/2 cup each).
- Place the following clockwise on top of the rice salad: 1/2 cup kale, 6 slices of cucumber, 1/4 cup cabbage, and 1/4 cup avocado.
- Top with 2-3 Tbsp Carrot Miso Dressing, grilled salmon, 1 Tbsp scallions, 1/2 tsp toasted sesame seeds, and 1 lime wedge.
Recipe Notes
Recipe courtesy of Aramark Chef Shelley Double
Nutrition Facts
Calories | 590kcal |
Total FatSaturated FatTrans Fat | 33g4.5g0g |
Cholesterol | 55mg |
Sodium | 600mg |
Total CarbDietary FiberSugars | 47g8g16g |
Protein | 29g |
Recipe Notes Recipe courtesy of Aramark Chef Shelley Double |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.