Sesame salmon bowl. 9/21/22

Sesame salmon bowl

The bowls we make like this are a combination of components with varying proteins over rice with a dressing. Today’s protein is salmon but we also make this with shrimp and tofu. The vegetables remain constant – cucumber, avocado, cabbage, edamame, and Serrano or jalapeño peppers.

What ties the dish together is the wonderful dressing. The soy vinaigrette is especially delicious. Mix together 1/4 cup low sodium soy sauce, 3T white vinegar, 2T vegetable oil, 2T chopped green onions, 2T minced ginger, and 1/4t toasted sesame oil. You may want to consider putting in a dash of some sort of sweetener. We like plenty of the dressing so we make a double portion.

We serve our salmon and vegetables over rice and garnish with cilantro and furikake.


This entry was posted in Asian, Fish, Hot weather meals, Legumes, pescatarian, Recipes, rice, Vegetables, Weeknight dinners and tagged . Bookmark the permalink.

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