Its late summer and things are dwindling down in my garden, what beautiful tomatoes, zucchinis, peppers, herbs we had this year, feel so blessed to grow these fabulous vegetables at home.
This is the best time of year to buy salmon, so finding fresh versus frozen or previously frozen are way easy. And let’s be honest nothing beats the texture and flavor of fresh salmon. In previous years I used to love Costco’s wild Alaskan salmon, but the last couple of times it’s not been the same, something’s different. And with only two people for dinner on a daily basis I really don’t need Costco sized salmon anymore. We have been picking fresh fish at Whole Foods, Trader Joe’s and sometimes at our Saturday farmers market. The salmon vendor is almost twice the price, but the flavor is outstanding, so I buy from him on occassion. What are you’re favorite places for good salmon?
On to this recipe.
Ginger Garlic Salmon Rainbow Bowl is made with the basic trilogy of Asian flavors aka; garlic, ginger, soy sauce along with chili paste and a little sweetness from pineapple this recipe is so simple, so delicious. We start by mixing the sauce ingredients, then crisping the salmon cubes, once the salmon starts to crisp around the edges we add the minced garlic and ginger to inject more flavor and cook through. Finally add the sauce to glaze the salmon piece with the sweet-spicy-salty umami sauce. Served with pineapple slaw and steamed rice this meal will brighten up your midweek meal rut. AND the best part is it’s so simple to prepare, comes together in no time.
Ginger Garlic Salmon Bowl + Pineapple Slaw
Ingredients
- 1½ pounds fresh salmon, cubed
- 6 medium cloves galic, minced
- 1 tbsp ginger, minced
- ¼ cup low sodium TamarI or shoyu
- 1-2 tbsp  chili paste like sambal olek, chili crisp or GochujangÂ
- 2 tbsp sesame oil
- 1 tsp maple syrup, honey or sugar
- ½ tsp fish sauce optional, I like this brand
- ½ cup chicken or veggie broth
Pineapple Slaw
- 1 cup pineapple, cubed into small pieces precut fresh fruit works well
- 1½ cups shredded red cabbage about ¼ medium cabbage
- 1 Persian cucumber, chopped or shredded
- 4-5 stalks green onions or scallions, chopped
- juice from 1 lemon
- 1 cup chopped cilantro
- 1 avocado chopped
- sea salt and black pepper as needed
- ½ tsp sugar
- 2-3 cups cooked rice to serve
Instructions
- In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste.
- Heat a wok or skillet over medium-high heat. Warm the oil and add the salmon, skin side down and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium and add the garlic. Cook until the garlic starts to change color about 1 minute.
- Pour the prepared sauce from step 1. Cook another 3 minute, until the sauce bubbles, reduces and thickens. Lift the salmon pieces from the skillet.
- To the skillet now add ½ cup broth or water to make the sauce. Scrape up any sauce in the pan and simmer until the sauce thickens.
- To make the slaw, combine all ingredients in a bowl. Season with salt, pepper and sugar. Massage a little to soften.Â
- Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the slaw and enjoy! Add extra chili sauce if desired.
Tried this recipe, it was outstanding.
Happy you enjoyed it Sandra, thank you for stopping by.
This was so delicious. Will definitely make again. Only change would be to reduce the amount of sesame oil just a bit but this could have been because I used a bit less salmon than it called for. My 2 year old also loved it.
Thanks.
Hi Becky, Happy you enjoyed it. Thank you for your comments.
Just made it for a second time and enjoyed it as much as the first. Planning to make for my family while they are visiting.
Hi Becky, So happy you’re enjoying this recipe and sharing it with your family. Thank you so much for sharing.