{"id":7995,"date":"2025-08-20T16:49:13","date_gmt":"2025-08-20T16:49:13","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7995"},"modified":"2025-08-20T16:49:16","modified_gmt":"2025-08-20T16:49:16","slug":"soy-glazed-salmon-bowls","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/soy-glazed-salmon-bowls\/","title":{"rendered":"Soy-Glazed Salmon Bowls"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Soy-Glazed Salmon Bowls<\/span><\/h2>\n
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Weeknight-ready bowl food at its best, this recipe marries saucy chunks of salmon with a fresh marinated salad made of blanched green beans and juicy cherry tomatoes. <\/span><\/div>\n
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Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Kendra Vaculin – Bob Appetit<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> (1-inch) piece<\/span> fresh ginger<\/span> peeled, finely grated<\/span><\/li>
  • 1<\/span> clove<\/span> garlic<\/span> finely grated<\/span><\/li>
  • \u00bc<\/span> cup<\/span> unseasoned rice vinegar<\/span><\/li>
  • 3<\/span> Tbsp.<\/span> extra-virgin olive oil<\/span> divided<\/span><\/li>
  • 1<\/span> tsp.<\/span> Diamond Crystal or \u00bd tsp. Morton kosher salt<\/span> plus more<\/span><\/li>
  • 12<\/span> oz.<\/span> green beans<\/span> trimmed, halved crosswise<\/span><\/li>
  • 1<\/span> cup<\/span> cherry tomatoes<\/span> halved<\/span><\/li>
  • 4<\/span> (4\u20136 oz.) <\/span> skinless salmon fillets, or one 1\u20131\u00bd lb. skinless salmon fillet<\/span> cut into 1″ pieces<\/span><\/li>
  • 3<\/span> Tbsp.<\/span> soy sauce<\/span><\/li>
  • 2<\/span> Tbsp.<\/span> honey<\/span><\/li><\/ul><\/div>

    <\/span>For Serving:<\/span><\/h4>
    • Steamed jasmine rice<\/span><\/li>
    • Sesame seeds<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Whisk one 1" piece ginger, peeled, finely grated, 1 garlic clove, finely grated, \u00bc cup unseasoned rice vinegar, 2 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong> in a large bowl; set dressing aside.<\/span><\/div><\/li>
      • Cook 12 oz. green beans, trimmed, halved crosswise<\/strong>, in a medium pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to reserved dressing. Add 1 cup cherry tomatoes, halved<\/strong>, and let sit, stirring occasionally.<\/span><\/div><\/li>
      • Pat four 4 \u20136-oz. skinless salmon fillets or one 1\u20131\u00bd-lb. skinless salmon fillet, cut into 1" pieces<\/strong>, dry and place in a medium bowl. Season with salt; toss to coat. Stir 3 Tbsp. soy sauce and 2 Tbsp. honey<\/strong> in a small bowl. Heat remaining 1 Tbsp. extra-virgin olive oil<\/strong> in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until edges are opaque, about 2 minutes. Add soy sauce mixture; cook, tossing often, until salmon is coated and cooked through, 2\u20133 minutes.<\/span><\/div><\/li>
      • Divide steamed jasmine rice<\/strong> among plates; top with salmon and glaze. Nestle beans and tomatoes alongside, spooning dressing over. Sprinkle with sesame seeds<\/strong>.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        Cubing the salmon first makes cooking a breeze and increases its surface area to catch plenty of the sweet and savory glaze. Green beans can be blanched up to a day in advance. Pat dry then store in an airtight container in the fridge.<\/span><\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7992,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,135,4309,136,2519,697],"tags":[],"class_list":["post-7995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-asian","category-bowl","category-entree","category-fried","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/08\/Salmon-Bowl_Green-Bean.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7995"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7995\/revisions"}],"predecessor-version":[{"id":7996,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7995\/revisions\/7996"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7992"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}