Best Seared Salmon Bowl With Ginger Wasabi Dressing Recipes

SALMON SALAD WITH ASIAN GINGER SESAME DRESSING

Salmon Salad with Asian Ginger Sesame Dressing image

Recipe video above. A mighty Salmon Salad that tastes even better than it looks! Vibrant flavours with a fabulous variety of textures - and the Asian Ginger Sesame Dressing gives this amazing flavours!

Provided by Nagi

Time 25m

Number Of Ingredients 19

Ingredients

3 - 4 salmon fillets (, skinless)
3/4 tsp salt and pepper (, each)
1 tbsp oil
250g / 1.5 cups cherry tomatoes (, halved)
2 cucumber (, sliced (or 1 English/telegraph long cucumber))
1 large avocado (, cut into 1.5cm / 2/3" pieces)
6 red radish (, sliced)
150g / 5 oz leafy crisp lettuce of choice ((6 big handfuls))
1 cup edamame (, cooked per packet (Note 1))
1 green onion (, finely sliced on diagonal)
1/4 cup crispy fried shallots ((Note 2))
2 tbsp soy sauce ((light or all purpose))
2 1/2 tbsp rice vinegar ((aka rice wine vinegar Note 3))
1 tbsp sesame oil ((toasted, Note 4))
3 tbsp olive oil ((or other neutral flavoured oil))
1.5 tsp sugar (, any type)
2 tsp fresh ginger (, grated)
1 garlic clove (, minced)
1/2 tsp black pepper

Steps:

Place Dressing ingredients in a jar and shake well.
Sprinkle both sides of salmon with salt and pepper.
Heat oil in a non stick skillet over medium high heat.
Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
Turn and cook for another 2 - 3 minutes, or until cooked to your taste.
Remove onto plate and cool for 5 minutes.

Nutrition Facts : Calories 571 kcal, Carbohydrate 21 g, Protein 37 g, Fat 38 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 802 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

SEARED SALMON BOWL WITH GINGER WASABI DRESSING

Seared Salmon Bowl with Ginger Wasabi Dressing image

A healthy salad with a profusion of taste!

Provided by Lori Loucas

Categories Fish

Time 20m

Number Of Ingredients 18

Ingredients

DRESSING:
2 tsp prepared wasabi
2 Tbsp tamari or soy sauce
2 Tbsp mirin
2 Tbsp seasoned rice wine vinegar
1/2 tsp garlic, finely minced
1 tsp fresh ginger, finely minced
1 Tbsp toasted sesame oil
FOR THE BOWL:
1 lb salmon, cut in four pieces
2 c brown rice, cooked
2 green onions, thinly sliced diagonally
1/2 english cucumber, washed &thinly sliced
1 avocado, diced
3/4 c daikon radish sprouts, washed
1 Tbsp sesame seeds, toasted
1 sheet(s) nori, shredded
salt & pepper, to taste

Steps:

1. Combine all the dressing ingredients in a small bowl. Whisk well and set aside.
2. The rice can be hot or cold. If you want it hot, heat it up and keep it warm.
3. Season the salmon pieces with salt and pepper to taste. Heat a heavy skillet over medium heat. Take the pan away from the flame and spray with non-stick cooking spray. When it is hot again, sear the salmon on both sides until done. Depending on the thickness, this will take about 2-3 minutes per side. Remove from heat.
4. While the salmon is cooking, divide the rice equally among four bowls. Divide the green onions, cucumbers, avocado and daikon sprouts evenly among the four bowls, arranging prettily! When the fish is done, place a piece in each bowl and drizzle with a quarter of the dressing. Top each bowl with sesame seeds and shredded nori. Serve immediately.

WASABI SALAD DRESSING

Wasabi Salad Dressing image

Make and share this Wasabi Salad Dressing recipe from Food.com.

Provided by Vino Girl

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 teaspoon soy sauce
1 teaspoon wasabi paste (Japanese horseradish)
3 tablespoons rice wine vinegar
1 tablespoon sugar
1/2 teaspoon sesame oil

Steps:

Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
Add sesame oil and wasabi paste; whisk well.
Chill before using.

Nutrition Facts : Calories 18.1, Fat 0.6, SaturatedFat 0.1, Sodium 83.8, Carbohydrate 3.2, Sugar 3.2, Protein 0.2

SESAME SALMON BOWLS

Sesame Salmon Bowls image

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that's typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that's tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

Provided by Kay Chun

Categories grains and rice, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup unseasoned rice vinegar
3 tablespoons granulated sugar
1 teaspoon kosher salt, plus more for seasoning
1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
1/2 teaspoon toasted sesame oil
1/4 cup low-sodium soy sauce
3 tablespoons distilled white vinegar
2 tablespoons safflower or canola oil
2 tablespoons coarsely chopped scallions
2 tablespoons minced fresh ginger (from one 2-inch piece)
3 Persian cucumbers, thinly sliced
8 ounces green coleslaw mix (about 3 packed cups)
1 avocado, halved, pitted and thinly sliced
Torn toasted nori sheets, for garnish (optional)

Steps:

In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

BAKED SALMON WITH WASABI SAUCE

Baked Salmon with Wasabi Sauce image

Wasabi adds a flavorful kick to baked salmon that can be on the dinner table in just 30 minutes.

Provided by Angie McGowan

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

4 salmon fillets
1 1/4 teaspoons salt
1 teaspoon pepper
1 tablespoon olive oil
1/2 cup mayonnaise
1/2 cup loosely packed fresh cilantro
1 clove garlic, finely chopped
1 tablespoon grated gingerroot
2 to 3 teaspoons wasabi powder or paste
3 tablespoons lime juice
1/2 teaspoon sugar
1/4 cup sliced green onions

Steps:

Heat oven to 400°F. Spray cookie sheet with cooking spray. Place salmon, skin side down, on cookie sheet. Sprinkle with 1 teaspoon of the salt and the pepper; drizzle with oil.
Bake 15 to 20 minutes or until salmon flakes easily with fork.
Meanwhile, in food processor, place mayonnaise, cilantro, garlic, gingerroot, wasabi powder, lime juice, sugar and remaining 1/4 teaspoon salt. Cover; process with on-and-off pulses until cilantro is finely chopped.
Transfer salmon to individual serving plates; top with wasabi sauce. Sprinkle with onions.

Nutrition Facts : ServingSize 1 Serving