For a vegan or vegetarian preparation see note below.
This salmon bowl is half hot entree, half salad, and one hundred percent delicious. John cooks our salmon on one side after a 20 minute brine starting in a cold pan over low heat. When the fish is cooked to around 125F, he turns off the heat and flips the fish over so that the top surface has a little sear from the still warm pan. He removes the skin at this point.
My job is to prepare the vegetables and make the dressing. The snow peas were a new addition so I had to blanch them before adding them to the salad. Everything else is merely sliced up although I did have to get the edamame out of the shells.
The dressing is what really makes this dish especially yummy. We also dust the top with furikake which is a Japanese condiment.
NOTE: We also make this dish with shrimp but it would be delicious with no fish or with tofu that you could marinate in the dressing. Also no fish sauce in the dressing.
Salmon bowl dressing
- 1/2 cup low sodium soy sauce
- 1/3 cup rice vinegar
- 1/4 cup vegetable oil
- 2 chopped scallions
- 3 Tablespoons minced garlic
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
Stir together. The dressing does not emulsify. Sometimes I use a touch fish sauce to correct. I also use a little Splends instead of sugar and I do not like things sweet so you may need more sugar.