Ginger Turmeric Salmon Rice Bowl for One
Golden pan-seared salmon infused with fresh ginger, fragrant turmeric, and garlic, served over fluffy jasmine rice alongside crisp pickled cucumbers, tender edamame, creamy avocado, and a zesty sesame-ginger drizzle.
Ingredients
- •4 fillets 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
- •2.25 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
- •0.25 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.
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.
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.
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.
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.
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.
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.
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.
Drizzle with the ginger-turmeric sauce and garnish generously with sliced scallions and toasted sesame seeds before serving.
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.
Recipe from TheCookbook.ai
Created by Basil Roux