Korean Salmon Bowls

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour + 10 minutes

• Yield: 6 servings
• Category: Dinner
• Method: Baked
• Cuisine: Korean
• Diet: Low Calorie

Ingredients

Korean Salmon:

• 3 tablespoons soy sauce or coconut aminos
• 2 tablespoons brown sugar or honey
• 2 tablespoons sesame oil
• 1 tablespoon Sriracha sauce
• 2 garlic cloves, minced
• 1 teaspoon ground ginger
• 1 ½ lbs Salmon
• 1 ½ cups cooked Jasmine rice, for serving
• Asian Slaw (recipe below)

Cabbage Slaw: 

• 2 tablespoons of rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil 
• 16-ounce bag coleslaw mix 
• 1 red bell pepper, thinly sliced
• ¼ cup chopped cilantro 

Instructions

1. In a medium bowl, whisk the soy sauce with the honey, sesame oil, Sriracha sauce, garlic, and ginger. Transfer the mixture to a large zip bag or airtight container and add the salmon. Seal and marinate for 30 minutes to 4 hours.  
2. Preheat the at 425F. Line a baking sheet with parchment paper.
3. Place the salmon onto the baking sheet and bake for 6 minutes or until the salmon reaches an internal temperature of 145F. 
4. Prepare the Jasmine rice according to package directions.
5. Meanwhile, prepare the slaw. In a large bowl, whisk the rice wine vinegar with the honey and sesame oil. Add the coleslaw mix or slaw mix, and chopped cilantro, toss to combine. 
6. Once the salmon is cooked through, remove from the oven and allow to rest.
7. Serve salmon over cooked rice with a side of slaw.