Soy-Ginger Salmon Bowl
| Difficulty: | 4/20 |
| Yield serving: | |
| Preparation time: | minutes |
| Cooking time: | minutes |
Preparation
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Whisk together soy sauce, sliced scallions, canola oil, sesame oil, toasted sesame seeds, ginger, water, and garlic in a medium bowl.
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Pour half the soy sauce mixture into a large ziplock plastic bag. Add salmon cubes, press out excess air, and seal; refrigerate at least 30 minutes or up to 1 hour. Reserve remaining soy sauce mixture; set aside.
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Preheat oven to broil with the rack placed high . Remove salmon from marinade; arrange in a single layer on a large rimmed baking sheet . Discard remaining marinade. Broil salmon until lightly charred and nearly cooked through, about 7 minutes.
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Meanwhile, cook pasta/egg noodles and divide pasta evenly among 10 bowls. Top evenly with salmon, avocado, cucumber, pees and fresh cilantro . Serve with reserved soy sauce mixture.
Related Products
- Allergen Free (big 10)
- Low or reduced sodium
- No Added MSG
- No artificial colours or flavours
- Vegan
- Vegetarian
- Gluten free
Ingredients
- 2 1/2 Tablespoons Ginger Puree
- 2 Tablespoons Chopped Garlic, in Water With Citric Acid
- 1 1/4 Cup Lower-sodium soy sauce
- 5 Medium scallions, thinly sliced (about 1 cup)
- 5 Tablespoons of Canola oil
- 5 Tablespoons of Toasted sesame oil
- 3 1/2 Tablespoons of Toasted sesame seeds
- 2 1/2 Tablespoons of Water
- 3 Pounds of Skinless salmon fillet, cut into 2 inch cubes
- 900 g of Pasta/ Egg noodles
- 2 Large avocados, sliced
- 1 Cucumber, thinly sliced
- 1 1/2 Cup of Pees
- 1 Cup of Fresh cilantro
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