Salmon Bowl Recipe

Inspired by Stonewood Grill & Tavern

Time1h

Serves4

Ponzu ginger glazed salmon, lemon oil, jasmine rice, baby kale, edamame, cucumbers, radishes, grape tomatoes, scallions, crispy shallots, and basil avocado aioli.

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Ingredients

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Ingredients

4 pieces Salmon fillets

1 cup ponzu sauce

2 tbs Fresh ginger, grated

2 tbs Lemon oil

1 cup Jasmine rice

2 cups Water

4 cups Baby kale

1 cup Edamame, shelled

1 medium Cucumbers, sliced

4 pieces Radishes, thinly sliced

1 cup Grape tomatoes, halved

3 pieces Scallions, chopped

1 cup Crispy shallots

1 large Avocado

1 cup Mayonnaise

1/2 cup Fresh basil, chopped

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Directions

Prepare the Marinade

In a bowl, mix the ponzu sauce, grated ginger, lemon oil, salt, and black pepper to create a marinade.

Marinate the Salmon

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and marinate in the refrigerator for at least 30 minutes.

Cook the Jasmine Rice

In a medium saucepan, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

Prepare the Avocado Aioli

In a blender, combine the avocado, mayonnaise, lemon juice, and fresh basil. Blend until smooth and creamy. Season with salt to taste.

Cook the Salmon

Preheat a grill or skillet over medium-high heat. Remove the salmon from the marinade and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Assemble the Bowl

In serving bowls, layer the cooked jasmine rice, baby kale, edamame, cucumbers, radishes, grape tomatoes, and scallions. Top with the cooked salmon and drizzle with the basil avocado aioli. Finish with a sprinkle of crispy shallots.