Easy Asian-Inspired Salmon Bowls {Healthy, 30-Minute Dinner, Water-Based Cooking}
These easy Asian-Inspired Salmon Bowls are a fresh, flavorful take on healthy weeknight cooking. Tender salmon, saucy veggies, and fluffy rice come together for a gut-healthy meal that is full of real-food flavor. Cooked using a water-based method instead of oil, this recipe feels light yet satisfying.
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.