This recipe is gluten-free, dairy-free, soy-free, and can easily be made low-FODMAP or gut-friendly. It’s a great weeknight meal, meal prep option, or elevated lunch that fits right into a balanced, Healthified lifestyle.
I believe this recipe is better than anything you would order at a restaurant. In fact, this is where I get a lot of my meal inspiration – when I am craving those takeout flavors but would rather have something on the healthier side. This salmon bowl is made with real-food ingredients, it comes together in under 30 minutes, and is completely oil-free thanks to my water-based cooking method. The coconut aminos and ginger give that perfect balance of salty-sweet, while tender salmon and saucy veggies make it feel fresh and satisfying.
Why You’ll Love This Recipe
Balanced flavors. Savory with a subtle sweetness.
Quick & easy. A 30-minute weeknight meal.
Gut-friendly. no soy, no refined oils.
Make it your own. Customizable with your favorite veggies or base of choice (cooked white rice, cauliflower rice, gluten-free noodles, etc.).
For your meal planning & prep. Leftovers taste even better the next day.
Healthified Notes
I have really grown to love water-based cooking for proteins, especially salmon. Simply steamed salmon actually makes it taste less “fishy” in my opinion, bringing forth the subtle, natural taste, while allowing any flavor agents (such as the sauce) to shine through. The end result is delicious and easy-to-digest, just how I enjoy my meals these days.
Easy Asian-Inspired Salmon Bowls {Healthy, 30-Minute Dinner, Water-Based Cooking}
Equipment
- Large pot or Dutch Oven
Ingredients
For the bowls
- 2 6-ounce salmon filets
- Florets from one small head broccoli or 1 (12-ounce) bag pre-chopped florets
- 1 red bell pepper sliced thin
- 2 tablespoons diced green onion optional
- Sesame seeds for garnish optional
- Cooked white rice or cauliflower rice for serving
For the sauce
- ½ cup coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil omit for oil-free
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- ½ teaspoon fish sauce optional
- 2 teaspoons arrowroot starch
Instructions
- Steam or poach the salmon. In a large pot fitted with a steamer basket or in a steamer pot, add a few inches of water and bring to a boil. Steam the salmon for 10 to 12 minutes, or until the internal temperature reaches 145 degrees F. Otherwise, cook the salmon according to your preference (bake or pan sear).
- Meanwhile, cook the vegetables. In a large pot or deep skillet over medium high heat, add enough broth to cover the bottom (about ½ cup). Add the broccoli and red bell pepper. Cover, and cook for about 8 to 10 minutes or until the vegetables are tender and have brightened in color. Stir occasionally and add more broth as needed to prevent the bottom from burning.
- Make the sauce. In a small bowl or blender, add the coconut aminos, rice vinegar, honey, sesame oil, garlic, ginger, fish sauce, and arrowroot starch. Whisk or process until creamy.
- Pour the sauce into the pot with the vegetables, and stir to coat. Cook for about 3 to 5 more minutes until the sauce slightly thickens.
- Serve. Place cooked rice or base of choice in two serving bowls. Top with the vegetable mixture and steamed salmon, drizzling the salmon with any extra sauce. Garnish with green onions and sesame seeds if desired. Serve warm.
I hope this recipe inspires you to see how flavorful and fulfilling water-based cooking can be! If you make it, tag me on Instagram @healthified and share how it turned out! And if you liked this recipe, you will love the 50+ other recipes in my e-book: Water-Based Cooking.
