Salmon Rice Bowl with Ginger-Soy Glaze

Ingredients

• 2 fillets (6 oz each) salmon fillets, skin-on
• 1.5 cups cooked white or brown rice
• 3 tablespoons soy sauce
• 1 tablespoon fresh ginger, minced
• 1 tablespoon rice vinegar
• 1 medium cucumber cucumber, sliced thin
• 2 scallions scallions, chopped (white and green parts)
• 1 teaspoon sesame seeds (optional garnish)

Instructions

1. 1

   Mince the fresh ginger into pieces smaller than a grain of rice—about the size of pencil-tip dots—by first peeling the skin with a knife, then chopping across the length of a 1-inch piece into thin matchsticks and turning sideways to cut across them.

2. 2

   Chop the scallions by slicing crosswise from the white base to the dark green tips into 1/4-inch-thick rings, then place in a small bowl.

3. 3

   Slice the cucumber lengthwise into thin half-moons by placing it on the cutting board and slicing diagonally at a 45-degree angle through the skin and flesh, creating oval slices about 1/8-inch thick.

4. 4

   Warm the cooked rice in a microwave-safe bowl covered loosely with plastic wrap for 2–3 minutes, or in a small pot over medium-low heat, stirring occasionally, until it steams, about 3 minutes.

5. 5

   In a small bowl, whisk together the soy sauce, minced ginger, and rice vinegar until the ginger is evenly distributed and no clumps remain.

6. 6

   Place a 12-inch skillet or nonstick pan over medium-high heat and let it heat for 1 minute until a drop of water slides quickly across the surface and evaporates.

7. 7

   Add 1 tablespoon of olive oil to the hot pan, then immediately place both salmon fillets skin-side down in the pan—you should hear an immediate sizzle.

8. 8

   Cook the salmon skin-side down without moving it for 4 minutes, until the skin is deep golden brown and makes a crackling sound when you shake the pan gently.

9. 9

   Flip each fillet using a spatula, then pour the ginger-soy glaze around (not directly on) the salmon and cook for 2–3 minutes more, until the flesh is opaque but still slightly soft when pressed with your fingertip.

10. 10

    Divide the warm rice between two bowls, mounding it in the center of each.

11. 11

    Place one salmon fillet skin-side up on top of the rice in each bowl.

12. 12

    Spoon half of the remaining glaze from the pan over each salmon fillet and rice.

13. 13

    Arrange the cucumber slices in a small cluster to the right of the salmon on each bowl.

14. 14

    Sprinkle the chopped scallions over the top of each bowl, then sprinkle 1/2 teaspoon of sesame seeds over each if using.

Tools you’ll need

• 12-inch skillet or nonstick pan
• cutting board
• chef's knife
• small bowl (for glaze)
• small bowl (for scallions)
• whisk
• microwave-safe bowl or small pot (for reheating rice)
• spatula
• two serving bowls

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