Spicy Seared Salmon Bowl

By Mary Berg
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Celebrate summer with these irresistible spicy seared salmon bowls! This deliciously easy and gourmet meal features a healthy protein infused with flavours like soy sauce, honey, gochujang and ginger, served over rice noodles, pickled vegetables and edamame. 

SERVES
4

Ingredients

Spicy Seared Salmon

  • 1 tablespoon vegetable oil
  • 4 (120–150g each) salmon fillets
  • Season with salt and pepper
  • 3 tablespoons gochujang or sriracha
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon ginger, minced
  • 1 garlic clove, finely minced

Rice Noodles

  • Kosher salt to season
  • 250g rice vermicelli noodles
  • 2 teaspoons toasted sesame oil

Pickled Vegetables

  • 3 tablespoons rice wine vinegar
  • 1 teaspoon soy sauce
  • 2 tablespoons toasted sesame seeds
  • 2 carrots, peeled into ribbons
  • ½ cucumber, peeled into ribbons

Garnish

  • 2 green onions, thinly sliced
  • 1 ½ cups shelled edamame
  • 2 green onions, thinly sliced
  • Fresh cilantro, basil, or mint
  • Soy sauce and sriracha

Directions

For the Salmon 

  1. Set your oven rack to the top position and preheat the broiler to high.
  2. Line a baking sheet with aluminum foil and drizzle with vegetable oil. 
  3. Cut each salmon fillet in half lengthwise so that they will cook quicker and place onto the prepared sheet. Flip the fillets to coat with the oil and season with salt and pepper. Arrange the salmon so that each piece is cut side up and place under the broiler for 2 minutes.
  4. Meanwhile, whisk together the gochujang or sriracha with soy sauce, rice vinegar, honey, ginger, and garlic. Pour the glaze over the salmon and continue to broil for 5 to 7 minutes or until cooked through to your liking.

Cook the Rice Noodles 

  1. Bring a large pot of water to a boil over high heat. Season with salt and add in the rice noodles. Cover the pot with a tight-fitting lid, turn off the heat, and allow the noodles to cook for 8 minutes or until tender. 
  2. Drain the noodles and run them under cold water to rinse then toss with the sesame oil and set aside.

Pickle the Vegetables 

  1. In a large bowl, whisk together the vinegar, soy sauce, and sesame seeds. Using a vegetable peeler, cut the carrots into thin ribbons. Thinly slice the cucumber and transfer the veg to the bowl. 
  2. Toss well to combine and set aside to allow the carrots and cucumber to lightly pickle until ready to serve.

To Serve 

  1. To serve, divide the noodles into four bowls and top with the pickled veg, edamame, spicy salmon, green onions, and herbs with some soy sauce and sriracha on the side. Enjoy!

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