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Simple Recipes for Every Day

Salmon Bowl

Salmon rice bowl with beets, carrots, sesame and ponzu
  • Serves:  4
  • Prep Time:  25 min
  • Cook Time:  15 min

Ingredients

Salmon Marinade

  • ¼ cup ponzu
  • 2 tablespoons brown sugar
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 4 (4-ounce) salmon fillets
  • ½ teaspoon sea salt

Ponzu dressing

  • ¾ cup mayonnaise
  • ¼ cup ponzu
  • 2 teaspoons brown sugar
  • ¼ teaspoon pepper freshly cracked black
  • 2 tablespoons sesame seeds
  • 1 teaspoon sesame oil
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sea salt

For Serving

  • 4 cups cooked rice
  • 4 cups spring greens lettuce mix
  • 1 medium beet julienned or spiralized
  • 2 medium carrots, julienned
  • 1 bag wonton strips
  • 1 teaspoon sesame seeds

Method

  1. Make the marinade. In a large bowl mix together the ponzu, brown sugar, garlic powder, ginger, sesame oil and cornstarch. Season the salmon all over with the salt and place it in the bowl with marinade, toss until coated and place in the fridge for at least 30 minutes, up to 2 hours.

  2. Meanwhile, make the dressing. Add the mayonnaise, ponzu, brown sugar, pepper, sesame seeds, sesame oil, ginger and salt to a small food processor and blend until smooth.

  3. Preheat the oven to 400°F with a rack in the center position. Prepare a rimmed baking sheet with foil. When the salmon is done marinating, place skin side down on the prepared baking sheet and bake until easily flakes with a fork, about 12-14 minutes depending on thickness.

  4. Divide the rice, lettuce, beets and carrots between 4 bowls. Place one salmon fillet (discard the skin if needed) onto each bowl. Drizzle with the dressing and sprinkle with the wonton strips and the sesame seeds.