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Salmon Bowl

Jule’s Menu Verified

Julesmenu.de

Ingredients

Warning0 allergens identified

Salmon Bowl

2 salmon fillets

2 teaspoons rapeseed oil

1 tsp soy sauce

1 tsp Dijon mustard

1 tsp honey

7 ounces broccoli

7 ounces green asparagus

1 tbsp cold water

1 tbsp soy sauce

1 pinch garlic powder

½ tsp sugar

1 tsp cornstarch

½ tsp chili paste(e.g. sambal oelek, gochujang, or sriracha)

1 ¼ cups rice(cooked; for serving)

Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Lightly grease a baking sheet lined with aluminum foil with oil. In a bowl, combine the soy sauce, Dijon mustard, and honey. Rinse the salmon fillets under cold water, pat dry, and place on the baking sheet.

Coat the fish with marinade and bake in the oven for 10 to 15 minutes, until the salmon is medium well cooked.

Clean the broccoli and cut it into bite-sized florets. Break off or cut off the woody ends of the asparagus and cut the stalks into bite-sized pieces.

Place the broccoli in a pan with a tablespoon of water, cover, and bring to a simmer over medium-high heat. Reduce the heat slightly and steam the broccoli, covered, for three to four minutes , until it is tender but still has a nice bite.

Meanwhile, mix water, soy sauce, garlic powder, sugar, starch and chili paste together in a small bowl.

Once the broccoli has a nice, vibrant green color, remove the lid and add the asparagus pieces and oil. Sauté for two minutes. Reduce the heat and add the sauce to the vegetables, stirring occasionally, and let it thicken for one to two minutes.

Divide the vegetables, rice and salmon between two bowls and serve.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Pat Salmon Dry for Crispy Skin 🐟
Use paper towels to thoroughly dry the salmon fillets before pan-frying; moisture prevents the skin from crisping and creates a superior golden exterior that locks in flavor.
Cornstarch Slurry for Glossy Glaze ✨
Mix cornstarch with cold water to create a slurry, then add it to your soy-mustard-honey glaze in the final minute to achieve a silky, restaurant-quality coating that clings beautifully to the salmon.
Oil Temperature Control for Perfect Sear 🔥
Heat rapeseed oil until it shimmers (about 375°F) before adding salmon skin-side down; this achieves a crispy exterior in 4-5 minutes without overcooking the delicate flesh.
Blooming Garlic Powder in Oil 🧄
Toast the garlic powder in your heated oil for 15-20 seconds before adding vegetables to unlock deeper, more complex flavors than raw garlic powder would provide.
Chili Paste Timing for Balanced Heat 🌶️
Add chili paste to your vegetable sauce 30 seconds after garlic, giving it just enough time to heat through without burning, ensuring a smooth, balanced spice that complements rather than overpowers.