Grilled Salmon Bowls with Fresh Summer Flavor
Glazed grilled salmon served over jasmine rice with crisp cucumber, sweet mango, creamy avocado, edamame, green onions, and fresh cilantro. Finish each bowl with reserved glaze and optional spicy mayonnaise for a colorful summer dinner.
Ingredients
For the rice
- 1 1/2 cups uncooked jasmine rice
- 2 1/4 cups water or the amount directed on the rice package
- 1/4 teaspoon salt
For the salmon
- 5 salmon fillets 5 to 6 ounces each
- 1 tablespoon neutral cooking oil divided
- 1/4 teaspoon ground black pepper
For the savory-sweet glaze
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 garlic cloves finely minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon cornstarch
- 1 tablespoon cold water
For the fresh toppings
- 1 English cucumber sliced or diced
- 1 large ripe but firm mango peeled and diced
- 1 large avocado diced
- 1 cup shelled edamame cooked and drained
- 3 green onions thinly sliced
- 1/3 cup chopped fresh cilantro
- 1 tablespoon sesame seeds optional
- 1 lime cut into wedges
For the optional spicy mayonnaise
- 1/3 cup mayonnaise
- 1 tablespoon sriracha plus more to taste
- 1 tablespoon fresh lime juice
- 1 to 2 teaspoons water as needed
Instructions
Cook the rice
- Rinse the jasmine rice under cold water until the water is mostly clear. Add the rice, water, and salt to a medium saucepan and bring to a gentle boil. Reduce the heat, cover, and cook according to the package directions, usually 15 to 18 minutes. Remove from the heat, let stand covered for 5 minutes, then fluff with a fork.
Prepare and divide the glaze
- Combine the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring to a gentle simmer. Stir the cornstarch and cold water together, then whisk the mixture into the sauce. Cook for 1 to 2 minutes, until lightly thickened. Remove from the heat and reserve half in a clean bowl for serving.
Marinate the salmon
- Pat the salmon dry and place it in a shallow dish. Season with black pepper and coat with the remaining glaze. Refrigerate for 10 to 15 minutes while preparing the toppings. Do not use marinade that has touched raw salmon as a finishing sauce.
Prepare the toppings
- Slice the cucumber, dice the mango, cook or thaw the edamame, slice the green onions, and chop the cilantro. Dice the avocado close to serving time. Keep all toppings separate until the bowls are assembled.
Make the spicy mayonnaise
- Stir together the mayonnaise, sriracha, and lime juice. Add 1 teaspoon of water at a time until the sauce is thin enough to drizzle. Refrigerate until serving.
Preheat the grill
- Preheat an outdoor grill or grill pan over medium heat. Clean and lightly oil the cooking surface. Remove the salmon from the marinade, let the excess drip off, and discard the used marinade.
Grill the salmon
- Place skin-on salmon skin-side down on the grill. Cook for 4 to 6 minutes without moving it. Turn carefully and cook for another 3 to 5 minutes, depending on thickness. The salmon should be opaque and reach 145°F in the thickest part. Transfer it to a clean plate and rest for 2 to 3 minutes.
Assemble and serve
- Divide the warm rice among five bowls. Add cucumber, mango, avocado, edamame, green onions, and cilantro. Place one salmon fillet in each bowl, drizzle with the reserved glaze and spicy mayonnaise, and finish with sesame seeds and lime wedges.
CHEF’S TIP
Prepare the rice, glaze, toppings, and spicy mayonnaise before grilling the salmon so the bowls can be assembled while the fish is still warm. Always reserve the finishing glaze before the remaining sauce touches raw salmon.
CALORIES PER SERVING