Simple Salmon Rice Bowl…and ideas for variations by Foodie’s Chef Laura Brennan
February 20, 2020
This recipe is about using simple-to-make and ready-made ingredients to prepare a tasty & healthy dinner or lunch-on-the-go. I’ll give you the recipe for a straight-forward gingered red cabbage to build the dish with a crunchy and sweet-sour component.
I made the dish with cooked, room temperature brown rice, but white rice, udon noodles or other cooked grains (i.e. barley, quinoa) could work as well.
I used an Asian sweet red chili sauce to flavor my salmon and drizzle on my rice. But there are lots of prepared Asian sauces and dressings on the market now that are very tasty and greatly help get dinner on the table quickly.
And the fresh ‘greens’ on top are your favorite: watercress, baby spinach or kale, radicchio etc.
Have fun with varying the ingredients to your personal tastes !
- Prep: 30 mins
- Cook: 30 mins
- Yields: 6
gingered red cabbage ingredients
small head of red cabbage approximately 1 ½ pounds
1 medium red onion, approximately ½ pound raw, unpeeled weight
3-4 tablespoons vegetable oil, plus more as needed
2-inch piece fresh gingerroot, peeled
2-3 tablespoons rice wine vinegar
½ bunch scallions, washed & dried
Kosher salt and freshly ground black pepper to taste
Preparation and Serving Portions
Salmon: 4 ounces of cooked salmon per person as a lunch portion and 6 ounces of cooked salmon for a dinner portion is standard
Starch: Rice, grains/ noodles can be prepared in 20-30 minutes.
Standard serving size is: ½-1 cup cooked rice, grains or noodles, per person
Red Gingered Cabbage: Total preparation & cooking time: 25-30 minutes, with above recipe yielding
Greens: Standard portion: 1 cup greens per person.
Cut the stem off the bottom of the cabbage and set the now-flat end on the cutting board. Cut the cabbage in half and then cut each half into 2 pieces; you now have 4-quarter pieces of cabbage.
(note: Lay each cabbage half, flat side-down on the cutting board to cut it into quarters. It’s safer.)
Trim the white, tough core section from each piece of cabbage. It’s the small white triangle on the inside bottom of each quarter- piece. Separate each quarter piece of cabbage into 2 pieces. Flatten out this section, one piece at a time. Cut across the grain of the cabbage into ¼-inch strips. Set aside ¼ of the total amount of cut cabbage to add to the dish add the end.
Peel the red onion, cut in half and finely dice both halves of the red onion.
Grate the peeled gingerroot or slice into slivers and then mince into fine, small pieces. (Sometimes a micro-plane grater/zester can work for this job, but often lots of gingerroot gets stuck in the blades.)
Thinly slice the scallions and separate into 2 piles, one green and one white.
Put a 10-12-inch sauté pan on the stove on medium heat. Add 2 tablespoons of cooking oil and add the diced onions. Stir immediately, add a pinch of kosher salt and turn down the heat.
Cover the pan and continue to stir and cook until the onions have softened. Don’t brown the onions, regulate the heat. Remove the lid and add 2 more tablespoons of cooking oil and ¾ of the cut cabbage. Add a ¼ teaspoon of kosher salt and stir to combine. Cook, stirring often until the cabbage has wilted into the cooked onions. Add the chopped/minced ginger. Stir well. Add the whites of the scallions. Stir to cook briefly with the ginger. Remove pan from the heat and add the remaining raw cabbage and 2 tablespoons of rice wine vinegar. Turn the raw cabbage into the cooked mixture and the rice wine vinegar will help turn the dish a bit pink-ish. Taste for seasoning. Add more vinegar if you would like or more salt & pepper.
Save the cut scallion-greens to add to your rice or noodles.
Assembling the rice bowl ingredients
a.) I used fresh salmon that I brushed with Asian sweet chili sauce and roasted
b.) pre-cooked salmon from Foodie’s prepared foods case
c.) salmon with Thai peanut or teriyaki sauce (both prepared sauces)
d.) thin slices of smoked salmon
Starch ideas (all are good eaten hot, room temperature or cold)
a. brown basmati rice (my favorite)
b. Asian sweet rice (or your favorite rice)
c. Japanese udon or buckwheat noodles
d. cooked quinoa
a. Asian sweet red chili sauce
b. Thai peanut sauce
c. teriyaki and/or ginger sauce
d. Cindy’s dressings or other Asian-inspired dressings
e. optional: squeeze of fresh lemon or lime juice
a. baby spinach, watercress, radicchio, arugula, etc
Assembling MY rice bowl
I mixed the reserved scallion greens with cooked brown rice and put it in the bottom of my bowl along with a drizzle of sweet Asian chili sauce.
I added the prepared gingered red cabbage next. I flaked the cooked salmon into a few large chunks and added this layer to the bowl. Finally, I tossed watercress and white radicchio with a bit of Cindy’s Ginger Sesame Dressing and a squeeze of fresh lime juice.
A sprinkle of toasted sesame seeds on top is a good finishing touch. (I admit to having forgotten them!)