Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
A short broil cooks salmon quickly while the glaze reduces on the stovetop. Keep the salmon pieces similar in thickness and check the thickest one with a thermometer. Rice and edamame make the bowls easy to assemble.
Ingredients
1 1/2 cups short- or medium-grain rice
1 1/4 pounds skinless salmon fillet, cut into 4 portions
1/4 teaspoon fine salt
1/4 cup low-sodium soy sauce
2 tablespoons mirin
1 tablespoon honey
1 teaspoon finely grated ginger
1 teaspoon cornstarch mixed with 1 tablespoon cold water
2 cups shelled edamame, thawed if frozen
1 English cucumber, thinly sliced
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
2 scallions, thinly sliced
Directions
Rinse and cook the rice according to its package directions.
In a small saucepan, combine the soy sauce, mirin, honey, and ginger. Bring to a simmer, whisk in the cornstarch mixture, and cook for 1 minute until glossy. Remove from the heat.
Heat the broiler with a rack 6 inches from the element. Line a small pan with foil. Place the salmon on the pan, season with salt, and brush with half the glaze.
Broil for 6 to 10 minutes, depending on thickness, until the center of the thickest portion reaches 145°F and the fish flakes easily. Brush with the remaining glaze.
Microwave or steam the edamame according to its package directions. Toss the cucumber with sesame oil.
Divide rice among bowls. Add salmon, edamame, and cucumber. Finish with sesame seeds and scallions.
Recipe notes
Variations
Use steelhead trout in place of salmon and check it the same way. Swap cucumber for shredded carrot or thinly sliced radish. If mirin is unavailable, use 1 tablespoon water and an extra teaspoon honey.
Storage and reheating
Refrigerate the salmon, rice, and edamame separately in covered containers and use within 3 to 4 days. Reheat until steaming throughout; warm the fish gently so it does not dry out.
A short broil cooks salmon quickly while the glaze reduces on the stovetop. Keep the salmon pieces similar in thickness and check the thickest one with a thermometer. Rice and edamame make the bowls easy to assemble.
Serves: 4 Prep: 15 minutes<br />
Cook: 25 minutes
Ingredients
1 1/2 cups short- or medium-grain rice
1 1/4 pounds skinless salmon fillet, cut into 4 portions
1/4 teaspoon fine salt
1/4 cup low-sodium soy sauce
2 tablespoons mirin
1 tablespoon honey
1 teaspoon finely grated ginger
1 teaspoon cornstarch mixed with 1 tablespoon cold water
2 cups shelled edamame, thawed if frozen
1 English cucumber, thinly sliced
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
2 scallions, thinly sliced
Method
Rinse and cook the rice according to its package directions.
In a small saucepan, combine the soy sauce, mirin, honey, and ginger. Bring to a simmer, whisk in the cornstarch mixture, and cook for 1 minute until glossy. Remove from the heat.
Heat the broiler with a rack 6 inches from the element. Line a small pan with foil. Place the salmon on the pan, season with salt, and brush with half the glaze.
Broil for 6 to 10 minutes, depending on thickness, until the center of the thickest portion reaches 145°F and the fish flakes easily. Brush with the remaining glaze.
Microwave or steam the edamame according to its package directions. Toss the cucumber with sesame oil.
Divide rice among bowls. Add salmon, edamame, and cucumber. Finish with sesame seeds and scallions.
Variations
Use steelhead trout in place of salmon and check it the same way. Swap cucumber for shredded carrot or thinly sliced radish. If mirin is unavailable, use 1 tablespoon water and an extra teaspoon honey.
Storage and reheating
Refrigerate the salmon, rice, and edamame separately in covered containers and use within 3 to 4 days. Reheat until steaming throughout; warm the fish gently so it does not dry out.
A short broil cooks salmon quickly while the glaze reduces on the stovetop. Keep the salmon pieces similar in thickness and check the thickest one with a thermometer. Rice and edamame make the bowls easy to assemble.
Serves: 4 Prep: 15 minutes<br />
Cook: 25 minutes
Ingredients
1 1/2 cups short- or medium-grain rice
1 1/4 pounds skinless salmon fillet, cut into 4 portions
1/4 teaspoon fine salt
1/4 cup low-sodium soy sauce
2 tablespoons mirin
1 tablespoon honey
1 teaspoon finely grated ginger
1 teaspoon cornstarch mixed with 1 tablespoon cold water
2 cups shelled edamame, thawed if frozen
1 English cucumber, thinly sliced
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
2 scallions, thinly sliced
Method
Rinse and cook the rice according to its package directions.
In a small saucepan, combine the soy sauce, mirin, honey, and ginger. Bring to a simmer, whisk in the cornstarch mixture, and cook for 1 minute until glossy. Remove from the heat.
Heat the broiler with a rack 6 inches from the element. Line a small pan with foil. Place the salmon on the pan, season with salt, and brush with half the glaze.
Broil for 6 to 10 minutes, depending on thickness, until the center of the thickest portion reaches 145°F and the fish flakes easily. Brush with the remaining glaze.
Microwave or steam the edamame according to its package directions. Toss the cucumber with sesame oil.
Divide rice among bowls. Add salmon, edamame, and cucumber. Finish with sesame seeds and scallions.
Variations
Use steelhead trout in place of salmon and check it the same way. Swap cucumber for shredded carrot or thinly sliced radish. If mirin is unavailable, use 1 tablespoon water and an extra teaspoon honey.
Storage and reheating
Refrigerate the salmon, rice, and edamame separately in covered containers and use within 3 to 4 days. Reheat until steaming throughout; warm the fish gently so it does not dry out.
