Salmon bowl 7/28/22

Salmon bowl with cabbage, cucumbers, jalapeños, edamame, and avocado

Salmon or shrimp bowls are a frequent choice for dinner at our house. This is an especially good dish during hot weather since the only cooked components are the salmon which cooks on low on the stovetop and cauliflower rice that is heated up in the microwave. (Or you can use regular rice.)

I set the cold components on the counter and let everyone fix their bowls as they like. The dressing which is not on my bowl yet in the picture is a combination of 1/2 cup soy sauce, 1/3 cup rice vinegar, 1/4 cup neutral oil, and finely chopped garlic clove, thumb of ginger, and 2 scallions. I use my mini food processor on the last three ingredients. You can also add a pinch of sugar or sweetner according to your taste. This is not an emulsified dressing. We also like to sprinkle on furikake as a garnish.

Cold components of our salmon bowls

Next time I make this (probably next week!) I am going to try replacing the salmon or shrimp with tofu. I think tofu would be a great vehicle for the dressing and I can add another plant based meal to my weekly menu!

This entry was posted in Asian, Easy, Fish, Methods, pescatarian, Vegetables, Weeknight dinners and tagged . Bookmark the permalink.

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