Every now and then I come up with a meal that blows even my own mind. Sweet + Spicy Salmon Rice Bowls is one of those times.
Chinook salmon, referred to as king salmon because of their size, are in season in the Pacific Northwest. They are expensive because they are in population decline. That is why I now am buying sustainably farmed salmon. Farmed salmon in not only less expensive, it allows dwindling fish populations a chance to recover and keep responsible fishermen and women working.
I don't choose just any old industrialized farmed salmon, but only that which is raised in its natural ocean environment, not in a tank that is environmentally unsound and can contain toxins. I'd love for you to read more about this responsible and humane way of raising fish.
Not only that, but more and more chefs are using sustainably farmed fish. They know this is one way to be sure there will be more in the future. And, well, when it's raised right it tastes just as great as wild.
This entire process will take 45 minutes, tops. This recipe is layed out for one person and is easily scaled up if you serve more. The dressing will make enough for 4 bowls, but is a tremendous salad dressing and marinate for chicken shrimp, and other fish, so if you have a couple tablespoons of it left it won't be hard to put it to good use.
First, put a pot of jasmine rice on the stove, in your rice maker, or instant pot. If you cook it on the stove like I do, take it off the heat, leave the lid on, and allow it to steam for ten minutes after its simmer for perfect rice.
Next, you'll whip up a flavorful mixture that will serve you in three ways. It becomes the salmon marinade and glaze, and it dresses the finished salmon rice bowl, tying everything together deliciously. Four ingredients, one small bowl, bam! (Be cautious about the heat of your chili sauce-- not all is created equal so be sure to take a wee taste to gauge how much heat you'd like.) Pour a few tablespoonsful in a shallow dish and put your salmon in it to marinate, and reserve the rest.
Then you'll put your salmon on a small baking sheet and stick it in a hot oven for 5 minutes. After five minutes switch the oven to broil, and broil it for 3-4 minutes, or until the glaze is beginning to bubble, thicken, and brown. (I use my toaster oven to cook the salmon. It's more energy efficient, and when the weather is warm it doesn't heat the house up.)
While the salmon is soaking and the rice is cooking, you'll slice up some cute little Persian cucumbers and an orange or two. You'll wash and dry some baby spinach. You'll pluck some leaves of fresh mint and basil from their stems, and slice one or two leaves into thin slivers for garnish.
As soon as all the components are ready, you'll divvy up the rice among the bowls, and lay the spinach leaves on top. (I like to arrange the spinach to one side of the bowl. It's artsy that way.) You'll then fan out a few orange slices on top of the spinach, then arrange the cucumber slices on the opposite side of the bowl to make room for the salmon to go in the center. Drizzle it all with the marinade/dressing. Tuck the whole mint and basil leaves here and there-- they become part of the green salad. Sprinkle everything with sesame seeds if you have them, black are especially pretty. Fluff the herb slivers over the top. If you have some colorful radishes to thinly slice, they add another visual and flavor component, but aren't essential.
So there you have it, Sweet + Spicy Salmon Rice Bowls! Doesn't that look pretty? Wait until you taste it.
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