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Soy-Glazed Salmon Bowls

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.
Total Time30 minutes
Servings: 4
Author: Kendra Vaculin - Bob Appetit

Ingredients

  • 1 (1-inch) piece fresh ginger peeled, finely grated
  • 1 clove garlic finely grated
  • ¼ cup unseasoned rice vinegar
  • 3 Tbsp. extra-virgin olive oil divided
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt plus more
  • 12 oz. green beans trimmed, halved crosswise
  • 1 cup cherry tomatoes halved
  • 4 (4–6 oz.) skinless salmon fillets, or one 1–1½ lb. skinless salmon fillet cut into 1" pieces
  • 3 Tbsp. soy sauce
  • 2 Tbsp. honey

For Serving:

  • Steamed jasmine rice
  • Sesame seeds

Instructions

  • Whisk one 1" piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup unseasoned rice vinegar, 2 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl; set dressing aside.
  • Cook 12 oz. green beans, trimmed, halved crosswise, 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, and let sit, stirring occasionally.
  • Pat four 4 –6-oz. skinless salmon fillets or one 1–1½-lb. skinless salmon fillet, cut into 1" pieces, dry and place in a medium bowl. Season with salt; toss to coat. Stir 3 Tbsp. soy sauce and 2 Tbsp. honey in a small bowl. Heat remaining 1 Tbsp. extra-virgin olive oil 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, 2–3 minutes.
  • Divide steamed jasmine rice among plates; top with salmon and glaze. Nestle beans and tomatoes alongside, spooning dressing over. Sprinkle with sesame seeds.

Notes

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.