Name: Salmon Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 Servings
Cuisine: Asian
Ingredients: 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; 0.5 tsp sugar; 1 tsp cornstarch; 0.5 tsp chili paste; 1.25 cups rice

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Salmon Bowl

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

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.

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Tips & Tricks (5)

Salmon Skin Crispy Technique 🐟
Pat the salmon skin completely dry with paper towels before cooking to ensure a crispy, golden-brown exterior that doesn't stick to the pan.
Cornstarch Coating Magic 🥢
Lightly dust salmon with cornstarch before cooking to create a delicate, crisp exterior that helps lock in moisture and creates a beautiful golden crust.
Sauce Emulsification Trick 🥄
Whisk the honey, Dijon mustard, and soy sauce thoroughly to create a smooth, stable emulsion that will cling perfectly to the salmon during glazing.
Vegetable Blanching Hack 🥦
Briefly blanch broccoli and asparagus in salted boiling water for 1-2 minutes, then immediately shock in ice water to preserve vibrant color and crisp texture.
Rice Fluffing Perfection 🍚
After cooking rice, let it rest covered for 5-10 minutes, then fluff gently with a fork to separate grains and create a light, airy texture.