Spicy Ginger Salmon Bowl is the perfect feel-good food: loaded with crunchy cucumber, red cabbage and carrot; black rice (the most nutrient dense rice); salmon cooked in a sticky Korean-inspired sauce and drizzled with a creamy avocado dressing, it’s both good for you and boldly delicious. The black rice, also referred to as ‘forbidden rice’ because it was once reserved for the wealthy and powerful, I’ve had lurking in a jar in my freezer for quite some time. I initially I bought it because of the is dark colored uniqueness, but was pleased to discover, that signature black-purple color, which comes from a pigment called anthocyanin, is what gives black rice its potent antioxidant properties.
Apart from being so nutrient dense (thank you omega-3 (help inflammation), vitamin B-12 and protein), salmon is ideally quick cooking. In this recipe, I’ve tossed it with soy sauce, gochujang (a Korean chili paste now sold in many Grocery stores, all Asian markets and of course, Amazon and it’ll keep for forever in the fridge once opened), Korean crushed red chili peppers, honey and ginger – as the name states.
What you get is a sticky, somewhat spicy salmon (adjust the chili and paste to suit your heat tolerance but remember the flavor also comes from those ingredients) with an almost silky texture that marries so perfectly with the crunchy, cooling vegetables and the creamy avocado cilantro and lime sauce. If salmon is your schtick, then you’re going to love these recipes: Mediterranean Air-Fryer Salmon; Basil Salmon with Tomato Dressing; Sweet Chili Miso Salmon. L xo
SPICY STICKY SALMON BOWL
Ingredients
RICE BOWL
- 1 cup black rice
- 1 3/4 cups water
- Pinch of salt
AVOCADO SAUCE
- 1 large ripe avocado
- 3 tablespoon mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons chopped cilantro
- 1/2 teaspoon garlic powder
- A pinch of sea salt and freshly ground pepper
- 1 to 2 teaspoons wasabi paste optional (but very good)
- 2 tablespoons cold water
SPICY STICKY SALMON
- 1 lb salmon with skin removed about 1 1/2 lbs with skin on
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons finely grated ginger
- 1 teaspoon garlic powder
- 2 tablespoons gochujang Korean chili paste
- 2 teaspoons Korean crushed red peppers or to taste or use crushed red pepper (chili flakes)
- 2 teaspoons toasted sesame seeds
- 1 tablespoon canola oil
- 3 Persian cucumbers sliced
- 1 1/2 cups grated or spiralized carrot
- 1 1/2 cups shredded red cabbage
- 1/2 small red onion thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Pinch of sea salt
Instructions
To make the rice:
- Rinse the rise thoroughly. Soak for 30 to 60 minutes if time permits. Bring the water to a boil in a medium saucepan. Add the rice and salt and stir. Reduce the heat to low. Cook, covered, without removing the lid, for 45 minutes. Remove from the heat and let stand for 15 minutes. Fluff rice with a fork.
To make the sauce:
- Place all ingredients in the bowl of a food processor. Blitz until smooth. Scrape into a bowl. Cover and chill until ready to use.
To make the salmon:
- Remove and discard the skin; cube the salmon. In a medium bowl, combine the remaining ingredients except the oil. Add the salmon and toss to combine.
- Heat the oil in a large frying pan over medium-high. Add the salmon. Cook, carefully turning the salmon occasionally, for 5 minutes or until the salmon is cooked and sticky.
- Spoon the rice into bowls. Arrange cucumber, carrot, cabbage and red onion in 4 bowls and drizzle with a little rice vinegar, sesame oil and salt. Top the rice with salmon and drizzle over any sauce from the pan. Drizzle the avocado sauce over everything. Sprinkle the salmon with sesame seeds. Serves 4.
