Salmon Bowl Dinner

• 總時間: 40 minutes

食材

This is my go-to, weekly-rotation, all-in-one dinner for parents, friends, and anyone who’s out of ideas.

Less than 1 hour start to finish, easy prep, and honestly one of the best salmon bowls you’ll ever make.

Comment “links” and I’ll send over links of all my kitchen tools used in this video to your messages✨

Salmon

2½ lb skinless salmon fillet, cut into ~1½-inch chunks

½ cup teriyaki sauce (I love Soyaki)

Juice of ½ lime

About 1 cup of sesame seeds to coat skewers

步驟

Marinate salmon (this can be done hours or even a day ahead).

Baked Rice (all in one pan!)

2 cups jasmine rice, washed & strained

1 onion (sliced or chopped)

1 grated carrot

Handful snow peas, chopped

2 green onions, chopped

¼ cup neutral oil (avocado)

¼ cup soy sauce

2 tsp salt

3½ cups water

Asian Slaw

1 Napa cabbage

4 green onions, chopped

1 carrot, thinly sliced

Dressing:

¼ cup seasoned rice vinegar (or regular + 1 tbsp brown sugar)

¼ cup soy sauce

2 tbsp sesame oil

3 tbsp avocado oil

1 knob ginger, grated

1 garlic clove, grated

How to make it

Toss rice ingredients together in a 9×13 baking dish.

Skewer 4–5 salmon pieces per skewer. Roll salmon in sesame seeds (parchment = easy cleanup).

Lay skewers over the rice so they hover above it.

Cover with parchment + foil (keeps food from touching foil & seals steam).

Bake at 400°F for 30 min, uncover and bake 10 more minutes. Optional: last 5 minutes on broil.

While baking, soak Napa cabbage in salted water 10 min, rinse, dry, chop. Toss with veggies + dressing.

Serve salmon over the baked rice with slaw on the side (or all in one bowl).

I love adding chili crunch on top 🔥

Chili crunch recipe is pinned in comments👇

Hope this saves dinner tonight 🤍