A little sweet, a little spicy, and a whole lot of flavor. This bowl is packed with soy, ginger and chili marinated salmon, fragrant coconut rice, and crunchy Korean inspired slaw. It cooks up in minutes in the air fryer and is perfect for weeknight dinner or gathering with friends.
Cooking is a way to connect and bring people together. As we head into spring, and come out of winter’s temptation to hibernate, a good salmon bowl can lead the way. We all have seasons of aloneness and I’m her to remind you of this… good food can foster connection and create space for meaningful conversations.
Listen, I know that cooking will not solve all the things nor will it mend every brokenness. Only God and His people can do that. However, it is A WAY to lift the heaviness… Stirring up an opportunity for shared experiences and enjoying a good God, who gave us flavors like sweet soy, ginger, and sesame.
You will absolutely be conversing about how this salmon bowl satisfies your global soul… bringing sweet, spicy, umami, and fragrant flavors to your table.
Years ago, I was longing for the sweet and spicy flavors we enjoyed while living in Singapore. So, I gathered a few of my most beloved ingredients and mixed up this killer marinade. It has become an easy-go-to-steady-Eddy that will literally turn a myriad of meats into the star of your dinnertime show.
You can pull this super star off in ten minutes and directly douse your uncooked chicken, fish, pork or even tofu for a good soak. Or if you’re just trying to survive all the kids at home and have a hot minute, you can throw the marinade in a mason jar and store it in your fridge for up to two weeks. Your future weeknight self will thank you!
Make this sweet and spicy salmon bowl for an easy-to-please weeknight dinner or pull out the good dishes and dazzle your dinner guests with a delicious flavorful dish.
Some Steps for Success…
This is the ideal MAKE AHEAD MEAL that will give your weeknights or gatherings a much needed effortlessness.
- Make the marinade ahead in a mason jar and keep it in the fridge for up to 2 weeks. Add marinade to a baggie with your salmon the day before cooking and let it mix and mingle over night in the fridge.
- I like to make the slaw dressing a day or two in advance and then just toss it all before serving.
- Take 10 minutes to prep your toppings ahead of time. Then go ahead and store them directly in your serving dish, covered and refrigerated.
- Pull it all together: start the coconut rice and while it’s cooking, add salmon to the air fryer, strain and heat the sauce, set out a stack of bowls and toppings. Then let your family or friends, build their own bowl. Viola… your plan ahead self just gave a huge high five to your dinner done self!
I’m hereby giving you permission to use this whole bowl night as an excuse to gather with some friends! Ask everyone to bring a component and set up a build your own bowl bar. Then, enjoy an evening of sassy salmon, fragrant coconut rice, and friends around your table.
Sweet and Spicy Salmon Bowls
- 1 3 lb Side Fresh Salmon deboned and skinned
- 1/3 cup soy sauce or Braggs liquid aminos
- 2 Tbsp honey
- 2 Tbsp sweet soy found on the Asian isle
- 3 cloves garlic minced
- 1 inch ginger root grated (frozen can be used here)
- 1 Tbsp sesame oil
- 2 tsp roasted chili paste look for this on the Asian isle
- 2 tsp fish sauce
Build a Bowl
- 2 green onions sliced
- 2 Tbsp toasted sesame seeds
- 2 avocados sliced
- lime wedges
- Korean inspired slaw
- coconut rice
- Cut Salmon into 2 inch cubes.
- Mix all marinade ingredients in a mason jar and shake well.
- Add salmon and marinade to a ziplock baggie and let sit for 2 hours or overnight in the fridge.
- Remove salmon from marinade and strain remaining sauce into pan, using a sieve.
- Pre-heat air fryer to º400
- While air fryer is heating, heat sauce over medium-low until reduced by half.
- Arrange salmon on air fryer basket, making sure they don't touch. Cook for 5-7 minutes.
- Pour some of the reduced sauce over the top of the fish and add a sprinkle of toasted sesame seeds
- Serve with coconut rice, Korean inspired slaw, and all the toppings!
- 2 cups Jasmine rice rinsed well
- 1 can full fat coconut milk
- 1 cup water plus 3/4 cup *see note
- 1 1/2 teaspoon Kosher salt Diamond Krystal
- 2 tablespoons sugar
- 1/4 teaspoon ground cardamom
- 1 tbsp toasted sesame seeds optional garnish
- Rinse the rice thoroughly under cold running water until the water runs completely clear, drain; set aside.
- Add rice, coconut milk, water, salt, sugar, and cardamom to medium heavy bottom pot. Stir well and scrape bottom of pan. Bring to to a boil over high heat. Once it begins to boil, give it a good stir, cover, and turn down heat to low. Cook for 15 minutes. Turn off heat and let rice rest for 10 minutes. Stir gently with a spatula. Top with toasted sesame seeds, cilantro sprigs, or toasted coconut.
Korean Inspired Slaw with Sesame Ginger Dressing
- 2 tbsp rice vinegar
- 1 tbsp freshly squeezed lime juice about 2 limes
- 2 tsp soy sauce
- 1 1/2 tbsp coconut sugar can sub maple syrup
- 1 tsp toasted sesame oil
- 2 tsp fish sauce
- 1 tsp guchugaru can use sriracha or omit
- 1 tbsp fresh ginger grated
- 1 clove garlic minced
- 1/4 cup avocado oil
- 5 cups shredded cabbage about 2 1⁄2 pounds; red, green, Napa or mixed
- 1 cup julienned carrots 2-3 carrots
- 1 cup julienned daikon radish
- 4 scallions sliced on the diagonal
- 1/4 cup fresh cilantro chopped
- 1 tsp sesame seeds toasted
- kosher salt to taste
- Place first 9 ingredients into a mason jar. Screw lid on tightly and shake well until emulsified.
- Place the cabbage in bowl and sprinkle with kosher salt. Then add carrots, radish, scallions and cilantro into a large mixing bowl and toss gently.
- Add the dressing to the mixing bowl, and toss everything well to coat the veggies.
- Taste test and adjust any seasonings to your liking.
- Sprinkle with sesame seeds. Serve immediately or cover and chill.