Firecracker Salmon Bowl

This salmon bowl packs a punch of flavour. We are all familiar with poke, but cooking salmon until just opaque offers a beautiful, rich, and comforting dish. Served over rice with a creamy dressing, avocados, and vegetables, it is sure to keep you satiated and satisfied. This bowl pairs wonderfully with Lago Vinho Verde Rosé and Twin Sails Dat Juice Citra Pale Ale.
Ingredients Instructions

Ingredients

Serves 2
SPICY MAYO
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha
1 tbsp (15 ml) Thai sweet chili sauce
GOMA-AE EDAMAME
¼ cup (60 ml) white sesame seeds
1 tbsp (15 ml) soy sauce
1½ tsp (7.5 ml) maple syrup
1 cup (250 ml) frozen shelled edamame, thawed
FOR BOWL
1½ tsp (7.5 ml) grated fresh ginger
2 cloves garlic, grated
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) sesame oil
2 fillets salmon or steelhead trout (about 1 lb/450 g in total), skin removed, cubed
2 cups (500 ml) cooked black rice or sushi rice (or both)
1 large carrot, spiralized
1 avocado, sliced
¼ cup (60 ml) chopped fresh cilantro leaves, for garnish
2 green onions, sliced, for garnish
1 tbsp (15 ml) sesame seeds, for garnish

Instructions

  1. To make Spicy Mayo, in a small mixing bowl, mix mayonnaise, sriracha and sweet chili sauce. Set aside.
  2. To make Goma-ae Edamame, in a small non-stick pan on medium-high heat, toast sesame seeds for 3 to 5 minutes, until golden brown. Remove from heat, place into a small blender or clean coffee grinder and blend into a powder. Pour contents into a medium mixing bowl. Add soy sauce and maple syrup and mix to combine. If mixture is too thick, add water, 1 tsp (5 ml) at a time, until desired consistency. Add edamame and stir to coat. Set aside.
  3. To make Bowl, in a small mixing bowl, combine ginger, garlic, soy sauce, maple syrup and sesame oil. Add cubes of salmon and place in refrigerator to marinate for 30 minutes.
  4. Preheat oven to 400 F (200 C) and line a baking sheet with parchment.
  5. Place marinated salmon cubes on lined baking sheet. Bake for 8 minutes, until salmon is cooked through.
  6. In 2 serving dishes, evenly divide rice, carrots and avocados. Add seasoned edamame and salmon and drizzle with spicy mayo. Garnish with cilantro, green onions and sesame seeds.
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Drink Pairings