Ginger Turmeric Salmon Rice Bowl for One

• •4 skin-on salmon fillets (about 6 oz each)
• •2 tablespoon fresh ginger, finely grated
• •1.5 teaspoon ground turmeric
• •4 garlic cloves, minced
• •3 tablespoon low-sodium soy sauce or tamari
• •1.5 tablespoon pure maple syrup or honey
• •2 teaspoon toasted sesame oil
• •2 tablespoon olive oil or avocado oil, divided
• •1.5 cup jasmine rice, rinsed
• •2.3 cup water
• •2 medium Persian cucumbers, thinly sliced
• •3 tablespoon rice vinegar
• •1 cup shelled edamame, thawed and steamed
• •2 medium ripe avocados, pitted and sliced
• •0.3 cup mayonnaise or tahini
• •1 tablespoon fresh lime juice
• •3 stalks scallions, thinly sliced
• •1 tablespoon toasted white and black sesame seeds
• • to taste kosher salt
• • to taste black pepper, freshly ground

Instructions

1. 1

   In a medium bowl, whisk together the grated ginger, ground turmeric, minced garlic, soy sauce, maple syrup, toasted sesame oil, and 1 tablespoon of olive oil.

2. 2

   Pat the salmon fillets dry with paper towels. Place them in a shallow dish and pour two-thirds of the ginger-turmeric marinade over the fillets, turning to coat evenly. Reserve the remaining marinade for dressing. Let the salmon marinate at room temperature for 15 minutes.

3. 3

   Combine rinsed jasmine rice, water, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then cover with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

4. 4

   In a small bowl, toss the sliced cucumbers with rice vinegar, a pinch of salt, and 1/2 teaspoon of maple syrup. Set aside to quick-pickle.

5. 5

   Whisk mayonnaise (or tahini) and fresh lime juice into the reserved ginger-turmeric marinade until smooth to create the bowl drizzle. If too thick, thin with 1 teaspoon of warm water.

6. 6

   Heat 1 tablespoon of olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add salmon skin-side down and sear for 4 to 5 minutes until crispy. Flip carefully and cook for another 3 to 4 minutes until the salmon is opaque and just cooked through.

7. 7

   Divide the warm jasmine rice evenly among four serving bowls. Top each bowl with a seared salmon fillet, pickled cucumbers, steamed edamame, and sliced avocado.

8. 8

   Drizzle with the ginger-turmeric sauce and garnish generously with sliced scallions and toasted sesame seeds before serving.

Chef's Tips

• 💡Patting the salmon thoroughly dry before marinating ensures the skin crisps beautifully in the hot skillet.
• 💡Turmeric can stain light-colored cutting boards and utensils; use glass or stainless steel prep bowls and utensils when possible.
• 💡For extra flavor, cook the jasmine rice in low-sodium vegetable or chicken broth instead of plain water.