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 Gochujang
- 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.
- 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.
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