These super simple, extremely versatile salmon bowls are the kind of thing I love to make when I want a meal that tastes decadent, feels virtuous, and doesn’t take a lot of effort. In other words, salmon bowls are on the menu all the time at our house.
Rice + veggies + salmon + sauce
The rice: Use any kind of rice you like, but be mindful that different varieties require different cooking times. White rice cooks relatively quickly, in about 20 minutes. Brown and wild rice can take 45 minutes to an hour or longer. If using white rice, it’s a good idea to rinse it first: put the rice in a fine mesh strainer and rinse it under cold water until the water runs clear. This rinses off excess starch for fluffier, less sticky cooked rice.
The veggies: The kind of veggies you use is up to you! Choose one or a couple of these options: Asparagus, Broccoli, Broccolini, Broccoli rabe, Baby Carrots OR Large Peeled Carrots, Cauliflower, Fresh of frozen corn, and Fresh or frozen green beans. Salmon bowls are also a great way to use up leftover veggies!
The salmon: This recipe includes instructions for poaching salmon but check out the Recipe Notes for my favorite roasted salmon recipe. Both methods rely on slow and gentle cooking to produce tender, flaky salmon that’s moist and flavorful.
The sauce: This recipe uses Aji Sauce (Peruvian Green Sauce), which is a bright green, slightly spicy, creamy herb sauce that’s made in the blender. But scroll down to the Recipe Notes section for Asian gingery sauce which is another great option!
This is one of those meals that can easily be scaled up for a crowd. The recipe makes enough for two main dish servings. If you’re cooking for more people, simply increase the amount of rice, salmon, and veggies.
*NOTE: The recipe below will give you about a cup and a half of Aji sauce, which is more than you’ll need for two people. If you’re cooking for more than two, there’s no need to increase the amount of sauce.
Recipe notes
For extra flavorful rice, use vegetable broth instead of water. I like to use Better Than Bouillon Vegetable Base mixed with water. If the broth you use is seasoned, you’ll likely want to omit the salt.
Consider poaching extra salmon just for the leftovers. It takes no more time to poach 4 salmon fillets than 2 and the leftover meat can be used in another dish later in the week, like this recipe for poached salmon salad.
The easiest way to know when salmon is done cooking is to gently press down on the surface of the fish with a fork. If the salmon flakes, separating easily along the white lines running through the fish, it’s finished cooking. Once it’s reached this point, remove salmon from the pan immediately to avoid overcooking.
These salmon bowls are endlessly versatile. They are a great way to use up leftover veggies. To add some crunch, sprinkle on some chopped roasted nuts or french fried onions. If you’d like, opt for some roasted salmon instead of poached. This recipe from Betty Williams is my favorite: Slow Roasted Salmon.
Instead of Aji sauce, try this Asian Gingery Sauce recipe from Betty Williams. Add all of the following ingredients to a jar with a screw top lid: ½ cup cider vinegar, ½ cup molasses, ⅓ cup canola oil, 1 tablespoon soy sauce, 2 tablespoons minced fresh ginger, 1 tablespoon minced fresh garlic, 2 chopped green onions (chop the white and light green parts only). Shake vigorously until well combined.
How to use leftover Aji Sauce: This sauce is delicious on so many things. Try it over beef, chicken, pork, fish, pasta salad, sandwiches, eggs, and absolutely any kind of vegetable. But, besides these salmon bowls, my favorite way to eat Aji sauce is over breakfast tostadas with scrambled eggs, country fried potatoes, and some chopped tomatoes.
Recommended equipment:
My 3.8 quart enameled cast iron braiser is the hardest working pan in my kitchen. It’s visible in photos of so many of my recipes, including this one, because I really do use it for almost everything. Unless I’m making food for a crowd, it’s the perfect size for nearly everything I make. Braisers come in a variety of sizes, but I’ve found that 3.6 quarts or larger are the most useful and versatile.
A few more recipes for seafood lovers
Adobo Fish Tacos: These vibrant, flavorful fish tacos include flaky white fish cooked in a delicious red-chili-based Mexican adobo sauce and topped with citrus fruit, salsa verde, and crispy fried onions. Every bite is a riot of flavors in the best possible way.
Light and Crispy Beer Battered Fried Fish: This Crispy Beer Battered Fried Fish is light, flaky and packed with fresh flavor. Serve with tartar sauce, cabbage slaw, and French fries for delicious fish and chips at home.
Weeknight Sushi Bowls: This is how to enjoy delicious sushi at home in about 30 minutes. Perfectly seasoned bowls of sushi rice topped with fresh veggies, chives, avocado, sesame seeds and wild caught tuna fillets. Add even more sushi flavor with spicy, creamy sushi sauce or wasabi soy sauce.