Asian-Inspired Salmon Bowl
INGREDIENTS
1 zucchini, sliced into thin quarter moons
olive oil
sea salt
black pepper
garlic powder + onion powder (optional)
6 oz salmon filet
Bachan hot and spicy japanese bbq sauce
purple cabbage, thinly sliced
carrot, thinly sliced
persian cucumber, thinly sliced
cilantro, roughly chopped
unseasoned rice wine vinegar
toasted sesame oil
METHOD
Line a baking sheet with parchment paper. Place the sliced zucchini on the baking sheet and season with olive oil, sea salt, black pepper, garlic powder, and onion powder. Toss with your hands and arrange in a flat layer.
Place your salmon filet in the middle of the sheet pan and season with salt. Drizzle with the bbq sauce and spread the sauce on the top of sides of the salmon using your hand or silicone brush. Let the salmon marinade for 20 min (optional).
While the salmon marinades, turn on the broiler of your oven and then prepare the slaw. In a bowl, combine the thinly sliced cabbage, carrot, cucumber, and cilantro. Season with sea salt, rice vinegar, and roasted sesame oil. Toss well. Taste and adjust for seasoning.
Place the salmon on the top rack and broil for 6 minutes. Remove from oven, brush with a little more of the bbq sauce, and broil for another 1-2 minutes or until salmon is cooked to your liking.
Assemble the bowl. Start off with the rice followed by the salmon, zucchini, mushrooms, slaw, and avocado. Garnish with sesame seeds and enjoy with roasted seaweed snacks.
