Spicy Ginger Caramelized Salmon Bowl.
Ingredients
- 1/4 cup tamari or soy sauce
- 1/4 cup pickled ginger juice
- 1 tablespoon chopped fresh ginger
- 4 cloves garlic, chopped
- 1 tablespoon toasted sesame oil
- chili flakes
- 1 1/2 pounds salmon, cut into bite-size chunks
- sesame oil, for cooking
- 2-3 tablespoons dark brown sugar
- 3-4 cups cooked rice
- spicy mayo, for serving
- 2 avocados, diced
- 2 small cucumbers, chopped
- 2 tablespoons chopped pickled ginger
- 1 jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped green onions
- 2 tablespoons toasted sesame oil
- 2 tablespoons sesame seeds
- 1 cup pomegranate arils
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Instructions
- 1. In a shallow dish, mix the tamari, ginger juice, ginger, garlic, toasted sesame oil, and season with chili flakes. Add the salmon, getting them mostly submerged. Marinate for 15 minutes. For the best flavor, marinate for one hour or up to all day.
- 2. Make the salad. Combine all ingredients and season with salt.
- 3. When ready, heat a couple tablespoons of oil in a large skillet over high heat. Rub the salmon with brown sugar. Place the salmon skin side face up in the skillet. Sear until brown, about 1-2 minutes. Then flip and let the skin get crispy. Lower the heat to low. Add the marinade and simmer on low for 5-8 minutes until cooked to your liking. Then, remove from the heat.
- 4. Spoon the salmon over the bowls of rice. Top with the cucumber salad and a dollop of spicy mayo. Enjoy!
Source
Original recipe: View Original
