Ginger Salmon Bowl
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.
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Ginger Salmon Bowl
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.
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| Servings |
| 6 |
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Ingredients
Ginger Soy Marinade
- 4 1/2Tbsp light brown sugar
- 3Tbsp low sodium soy sauce
- 2 1/4Tbsp water
- 3Tbsp fresh green onion (scallion)trimmed, sliced
- 1 1/2Tbsp olive or vegetable oil blend
- 2 1/4tsp sesame oil
- 3/4tsp garlic clovespeeled, minced
- 2 1/4tsp ginger rootpeeled, minced
Salmon & Rice Edamame Salad
- 6ea salmon filletsskin removed, about 4oz each
- 2 1/2cup cooked brown ricechilled
- 1/2cup frozen shelled edamamethawed
Carrot Miso Dressing
- 1/2cup carrotstrimmed, sliced
- 3Tbsp seasoned rice wine vinegar
- 2Tbsp yellow oniontrimmed, diced
- 2 1/2tsp low sodium soy sauce
- 3/4tsp ginger rootpeeled, minced
- 3/4tsp extra fine granulated sugar
- 1 1/4Tbsp yellow miso
- 1/3cup olive or vegetable oil blend
Toppings
- 3cups fresh kalestems removed, chopped
- 2ea cucumberssliced
- 1 1/2cups red cabbageshredded
- 1 1/2cups avocadopitted, peeled, diced
- 1/4cup fresh green onion (scallion)trimmed sliced
- 1Tbsp sesame seedstoasted
- 1ea fresh limeseeded, cut into wedges
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
