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Orange Salmon Bowl: A Delicious and Healthy Recipe

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Flaky salmon marinated in a bright orange-ginger sauce, served over fluffy rice with creamy avocado, quick pickled onions, and juicy orange segments. A vibrant and flavorful bowl perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 2 (6-ounce) salmon fillets, skin on or off
  • 2 tablespoons olive oil
  • 1/4 cup orange juice, freshly squeezed
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup long-grain rice (jasmine or basmati)
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 large orange
  • 1 ripe avocado
  • 1 tablespoon lime juice
  • Salt to taste
  • 1/2 red onion, thinly sliced
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • Sesame seeds
  • Chopped green onions
  • Sriracha mayo

Instructions

  1. Thinly slice the red onion.
  2. In a small bowl, combine the sliced red onion, rice vinegar, sugar, and salt.
  3. Stir until the sugar and salt are dissolved.
  4. Let it sit for at least 15-20 minutes, or longer.
  5. Drain (Optional): If you prefer less liquid in your bowl, you can drain the pickled onions before adding them.
  6. Rinse the rice under cold water until the water runs clear.
  7. In a medium saucepan, combine the rinsed rice, water, and salt.
  8. Bring to a boil over medium-high heat.
  9. Reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all the water is absorbed. Do not lift the lid.
  10. Remove from heat and let it sit, covered, for 10 minutes.
  11. Fluff with a fork.
  12. In a small bowl, whisk together the orange juice, soy sauce, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes (if using).
  13. Place the salmon fillets in a shallow dish or resealable bag. Pour the marinade over the salmon, ensuring both sides are coated. Let the salmon marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  14. Heat the olive oil in a large skillet over medium-high heat.
  15. Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Cook for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
  16. Baste with Marinade (Optional): During the last minute of cooking, you can baste the salmon with the remaining marinade in the skillet for extra flavor.
  17. Remove the salmon from the skillet and let it rest for a few minutes before serving.
  18. To segment the orange, cut off the top and bottom of the orange. Then, stand the orange upright and use a sharp knife to cut away the peel and pith, following the curve of the orange. Once the orange is peeled, hold it over a bowl to catch any juice. Use a sharp knife to cut along the membranes of each segment to release it.
  19. Halve the avocado, remove the pit, and scoop out the flesh. Place the avocado in a bowl and mash it lightly with a fork. Add the lime juice and salt to taste.
  20. Divide the cooked rice evenly between two bowls.
  21. Place a salmon fillet on top of the rice in each bowl.
  22. Arrange the orange segments, mashed avocado, and quick pickled onions around the salmon.
  23. Sprinkle with sesame seeds and chopped green onions.
  24. Drizzle with sriracha mayo for a touch of heat and creaminess.
  25. Serve immediately.

Notes

  • For best flavor, use freshly squeezed orange juice.
  • Low sodium soy sauce is recommended to control the salt content.
  • Don’t marinate the salmon for too long, as the acid in the orange juice can start to break down the fish.
  • Adjust the amount of red pepper flakes to your preference.
  • The quick pickled onions can be made ahead of time and stored in the refrigerator.
  • Feel free to customize the bowl with other toppings, such as edamame, seaweed salad, or shredded carrots.

Find it online: https://mmmflavors.com/orange-salmon-bowl/