Salmon Bowl with Lentil Rice

Updated: Aug 21, 2019


Everything seems to be served in a bowl these days. I decided to jump on the bandwagon and make my version. When I mentioned it to my family, everyone had a request with what they hoped would be in there. I'm happy to say I was able to integrate all of the requests, and this is what I created. I made a lentil and sushi rice mix and topped it with marinated and baked salmon fillets, shredded julienned carrots, sauteed bok choy with miso, pickled red cabbage, seaweed salad, and a few other goodies. My family declared it one of the most delicious meals I have made. I do agree. Besides it being incredibly delicious, it was also so healthy. It's perfect for those nights when your craving something good for you and unique. Though full disclosure this takes a little time though with some planning ahead it quickens the process.


Ingredients for Salmon Bowl with Lentil Rice:

yields 4-6 servings


Salmon:

4-6 salmon fillets, 2 pounds

1/c soy sauce

3/4 cup water

2 tablespoons Mirin

4 cloves garlic, minced

2 teaspoons minced ginger

3 tablespoons light brown sugar

1 tablespoon honey


Rice:

3 cups Sushi Rice

3/8 cup rice wine vinegar

2 1/4 teaspoons sugar

1 teaspoon kosher salt

You will need a rice cooker and the cup measure is from the rice cooker.


Lentils:

1 cup French Lentils

2 1/2 cups broth or water

In a small pot, bring lentils and broth to a boil. Reduce the heat and simmer until done. This should take about 30-35 minutes; set aside.

Bok Choy:

1 1/2 pounds bok choy

4 cloves garlic, minced

1 tablespoon chopped ginger

3 tablespoons Mirin

2 tablespoons water

2 teaspoons grapeseed oil

1 1/2 tablespoons white miso


Pickled Red Cabbage:

1 small red cabbage, cored and thinly sliced

6 cups of water

1/2 cup + 1 tablespoon red wine vinegar

6 tablespoons sugar


I like to add seaweed salad and sprinkle Nori Furikaki, a dried seaweed condiment, on top


Time Saving-Tips: Cut all of the vegetables in advance. Prepare the lentils and pickled cabbage a day in advance and bring to room temperature before using. The marinade for the fish and sauce for the bok choy can be made earlier in the day and set aside.


Let's see what we need.

We're ready to cook.



Rinse the rice a few times until the water runs clear. Cook the rice according to rice cooker directions. Once the rice is cooked immediately and gently transfer the rice to a large bowl. I do this with a spatula or fork. Then pour in the vinegar mixture and gently fold into the rice. Be careful not to mash up the rice. Spread the rice onto the sheet pan and let cool.


Combine 3/4 of cooked lentils to the rice and gently toss. You will have extra lentils and can save them for salads or add additional lentils to the finished bowl.


Slice the cabbage and set aside. Simmer the water, vinegar, and sugar until the sugar is dissolved. Add the cabbage and continue cooking for about 3-4 minutes; drain and set aside.


Preheat oven to 400-degrees. Combine soy sauce, water, mirin, garlic, ginger, brown sugar, and honey. Combine the marinade with salmon in a baggie and seal; refrigerate for 20 minutes. Reserve the marinade and transfer the salmon, to a foil-lined sheet pan and place in the oven. Bake until desired doneness 12-15 minutes depending on the thickness of the fish. Microwave the reserved marinade for 2 minutes and cool; use as a sauce for the bowl.


While the fish is cooking, prepare the bok choy. In a small bowl, combine the mirin, water, and miso. Saute the garlic and ginger for 1-2 minutes in 2 teaspoons of oil; return to the bowl. Add another two teaspoons of oil to the pan and the bok choy. Saute until starting to wilt and add the miso mixture. Cook for 1-2 minutes and set aside.


We're ready to build our bowls.


They're ready! Put out all of the fixings, and everyone can fill up their bowls. These are great for a party with friends or a fun family night together. The flavors are incredibly delicious together, and everything is so good for you. Salmon Bowl with Lentil Rice is one of our favorite dinners. Give it a try, and I know it will become one of yours, too.


Enjoy!



Salmon Bowl with Lentil Rice:

main dish

yields 4-6 servings


Salmon:

  • 4-6 salmon fillets, 2 pounds

  • 1/c soy sauce

  • 3/4 cup water

  • 2 tablespoons Mirin

  • 4 cloves garlic, minced

  • 2 teaspoons minced ginger

  • 3 tablespoons light brown sugar

  • 1 tablespoon honey

  • Rice:

  • 3 cups Sushi Rice

  • 3/8 cup rice wine vinegar

  • 2 1/4 teaspoons sugar

  • 1 teaspoon kosher salt

  • You will need a rice cooker and the cup measure is from the rice cooker.

  • Lentils:

  • 1 cup French Lentils

  • 2 1/2 cups broth or water

  • In a small pot, bring lentils and broth to a boil. Reduce the heat and simmer until done. This should take about 30-35 minutes; set aside.

  • Bok Choy:

  • 1 1/2 pounds bok choy

  • 4 cloves garlic, minced

  • 1 tablespoon chopped ginger

  • 3 tablespoons Mirin

  • 2 tablespoons water

  • 2 teaspoons grapeseed oil

  • 1 1/2 tablespoons white miso

  • Pickled Red Cabbage:

  • 1 small red cabbage, cored and thinly sliced

  • 6 cups of water

  • 1/2 cup + 1 tablespoon red wine vinegar

  • 6 tablespoons sugar

  • Rinse the rice a few times until the water runs clear. Cook the rice according to rice cooker directions. Once the rice is cooked immediately and gently transfer the rice to a large bowl. I do this with a spatula or fork. Then pour in the vinegar mixture and gently fold into the rice. Be careful not to mash up the rice. Spread the rice onto the sheet pan and let cool.

  • I like to add seaweed salad and sprinkle Nori Furikaki, a dried seaweed condiment, on top

  • Combine 3/4 of cooked lentils to the rice and gently toss. You will have extra lentils and can save them for salads or add additional lentils to the finished bowl.

  • Slice the cabbage and set aside. Simmer the water, vinegar, and sugar until the sugar is dissolved. Add the cabbage and continue cooking for about 3-4 minutes; drain and set aside.

  • Preheat oven to 400-degrees. Combine soy sauce, water, mirin, garlic, ginger, brown sugar, and honey. Combine the marinade with salmon in a baggie and seal; refrigerate for 20 minutes. Reserve the marinade and transfer the salmon, to a foil-lined sheet pan and place in the oven. Bake until desired doneness 12-15 minutes depending on the thickness of the fish. Microwave the reserved marinade for 2 minutes and cool; use as a sauce for the bowl.

  • While the fish is cooking, prepare the bok choy. In a small bowl, combine the mirin, water, and miso. Saute the garlic and ginger for 1-2 minutes in 2 teaspoons of oil; return to the bowl. Add another two teaspoons of oil to the pan and the bok choy. Saute until starting to wilt and add the miso mixture. Cook for 1-2 minutes and set aside.

  • Your ready to build the bowl. Start with the rice and salmon and go from there.

  • Time Saving-Tips: Cut all of the vegetables in advance. Prepare the lentils and pickled cabbage a day in advance and bring to room temperature before using. The marinade for the fish and sauce for the bok choy can be made earlier in the day and set aside.


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