Best 5 Asian Salmon Bowl With Lime Drizzle Recipes
Embark on a culinary journey to the vibrant flavors of Asia with our tantalizing Asian salmon bowl, where succulent salmon meets a harmonious blend of aromatic ingredients. This delectable dish offers a symphony of textures and flavors, featuring perfectly cooked salmon atop a bed of fluffy rice, crisp and colorful vegetables, and a medley of Asian-inspired sauces. Drizzle the zesty lime dressing over the bowl, adding a refreshing touch that elevates the entire experience.
Alongside the Asian salmon bowl recipe, we present a collection of complementary recipes to complete your Asian-inspired feast. Indulge in the aromatic Thai peanut sauce, a versatile condiment that adds a savory and nutty flavor to various dishes. Learn to make fluffy jasmine rice, the perfect accompaniment to Asian-inspired meals. Discover the art of creating a refreshing cucumber salad, adding a crisp and light element to your culinary creations. And for dessert, treat yourself to the delightful Thai mango sticky rice, a sweet and sticky dessert that will leave you craving more.
ASIAN SALMON BOWL WITH LIME DRIZZLE
Make and share this Asian Salmon Bowl With Lime Drizzle recipe from Food.com.
Provided by Annacia
Categories One Dish Meal
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F
- Cook rice as directed on package.
- In a small saucepan, melt butter over medium heat, saute garlic and pepper flakes until garlic is lightly golden, 1 minute. Add brown sugar, juice and soy sauce; cook until bubbling, 3 minutes.
- In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute.
- Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes.
- In a medium skillet, warm oil over medium heat. Add 1 package spinach; saute until just wilted. Remove from pan; set aside. Repeat with second package spinach.
- Divide rice among 4 bowls; top each with 1/4 of the spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.
ASIAN SALMON BOWL WITH LIME DRIZZLE RECIPE - (4.4/5)
Provided by jeangoodwyn
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Cook rice as directed on package. In a small saucepan, melt butter over medium heat. Sauté garlic and pepper flakes until garlic is lightly golden, 1 minute. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes. In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute. Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes. In a medium skillet, warm oil over medium heat. Add half of spinach; sauté until just wilted. Remove from pan; set aside. Repeat with second package spinach. Divide rice among 4 bowls; top each with 1/4 spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.
SUNNY'S EASY SALMON BOWL
Steps:
- For the salmon: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
- Brush all sides of the fish with the olive oil. Sprinkle the flesh side of the fish with the bagel seasoning and drizzle with the honey. Place the fish on the prepared baking sheet skin-side down. Bake until it flakes easily, 10 to 15 minutes. Allow to come to room temperature.
- For the dressing: Whisk together the mayonnaise, lime juice, honey and wasabi in a small bowl. Set aside.
- For the bowl: Just be pretty. Start layering at the bottom of two bowls with the lettuce, then add the rice. Spritz with the juice from a lemon and lime wedge, then continue with the fish fillets in the center of each. Spritz again, then add the avocado, scallions, cilantro, mango and onion around the edges and spritz again with lemon and lime juice. Finally, drizzle with the dressing.
ASIAN SALMON BOWL WITH LIME DRIZZLE
From SELF, June 2012.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 30m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 400°F.
- 2. Cook rice as directed on package.
- 3. In a small saucepan, melt butter over medium heat. Saute garlic and pepper flakes until garlic is lightly golden, 1 minute.
- 4. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes.
- 5. In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute.
- 6. Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet.
- 7. Roast until just cooked through, 12 minutes.
- 8. In a medium skillet, warm oil over medium heat. Add 1 package spinach; saute until just wilted. Remove from pan; set aside. Repeat with second package spinach.
- 9. Divide rice among 4 bowls; top each with 1/4 spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.
SESAME SALMON BOWLS
This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that's typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that's tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.
Provided by Kay Chun
Categories grains and rice, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
- In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
- Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
- Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.
Tips:
- For the best results, use fresh salmon fillets. If using frozen salmon, thaw it completely before cooking.
- If you don't have a grill pan, you can cook the salmon in a regular skillet over medium heat. Just be sure to grease the pan well to prevent the salmon from sticking.
- To make the lime drizzle, use fresh lime juice. Bottled lime juice will not have the same flavor.
- If you don't have any cilantro, you can substitute another fresh herb, such as basil or mint.
- Feel free to add other vegetables to the bowl, such as cucumber, bell pepper, or edamame.
Conclusion:
This Asian salmon bowl is a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. The salmon is cooked to perfection and the lime drizzle adds a bright and tangy flavor. The bowl is also packed with healthy vegetables, making it a great way to get your daily dose of fruits and vegetables. So next time you're looking for a healthy and delicious meal, give this Asian salmon bowl a try!
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