Foil-Baked Asian Salmon Bowl with Mango and Greens
Serves 2-3
For Fish:
½ cup honey
1-2 cloves garlic, minced
1 tablespoon soy sauce
½ tablespoon rice vinegar
½ tablespoon sesame seed oil
1-2 inch piece fresh ginger, grated
½ teaspoon sriracha hot sauce
Pepper, to taste
1 pound salmon fillet
For Garnish:
1 mango, diced
½ cucumber, halved, seeded, and thinly sliced
1 ripe avocado, halved, pitted, and quartered into thin slices
2 green onions, thinly sliced
½ jalapeno, finely diced
¼ - ½ cup cilantro, coarsely chopped
Lime wedges
1 cup shredded red cabbage
1 large carrot, julienned and stripes cut in half
Sesame seeds
Soy sauce
Rice
For Sauce:
This is a very basic recipe, so adjust the ratio and volume to your preferences.
6 tablespoons mayonnaise
2 tablespoons sriracha hot sauce
You can replace the mayonnaise with sour cream or use half the mayonnaise and replace the other half with Greek yogurt. I wouldn’t advise using only Greek yogurt as it’s relatively thick, without a lot of fat, so the flavor and consistency will be different than expected
To prepare the fish, preheat the oven to 375°F. Line a baking sheet with foil.
In a small bowl, whisk together the honey, garlic, soy sauce, rice vinegar, sesame seed oil, ginger, sriracha, and pepper, to taste.
Place the salmon in the middle of the foil-lined baking sheet and fold up all four sides. Carefully, pour the honey mixture over the salmon. Fold the sides of the foil together so that the fish is completely covered and sealed.
Making sure the fish is sealed in is important, as the goal is to steam the fish, so any openings will hinder this process.
Bake the fish in the oven until the fish is completely cooked through, about 15-20 minutes.
As the fish bakes, get your rice started and prep your garnish. To make the sriracha mayo, in a small bowl, combine the mayonnaise and the sriracha and mix until smooth and the mixture is a single color.
Once the fish is done, open the foil packet, but leave the fish inside, and broil so that the fish is slightly charred and caramelized, about 2-3 minutes (don’t do it longer though, as you’ll dry out the fish). Make sure you reserve the juices that are left over in the foil!
To serve, spoon a good portion of rice into each bowl. Drizzle some of the leftover juices from the fish packets over the rice. On top of the rice, arrange pieces of fish, diced mango, cucumber and avocado slices, julienned carrots, and shredded red cabbage. Spoon the sriracha mayo on top of everything and then garnish with green onions, jalapenos, and sesame seeds. And for an extra kick, add a spritz from a lime wedge. If you want a bit more flavor, a few splashes of soy sauce goes well with this bowl.
Enjoy!
