Canadian Maple Ginger Salmon Bowls
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 360g per person. Country of origin: Canada. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 166 kcal
- Protein
- 10.7 g
- Carbohydrate
- 22.4 g
- of which sugars
- 5 g
- Fat
- 4.8 g
- of which saturates
- 0.9 g
- Fibre
- 2.2 g
- Salt
- 0.69 g
Ingredients
- 600g skinless salmon fillet, cut into cubes
- 25g fresh ginger, grated
- 2 tbsp pure maple syrup
- 2 tbsp light soy sauce
- 1 tbsp cider vinegar
- 1 tsp sesame oil
- 300g cooked brown rice
- 250g broccoli florets, steamed
- 150g carrots, ribboned
- 150g cucumber, sliced
- 2 spring onions, sliced
Method
Mix ginger, maple syrup, soy sauce, vinegar and sesame oil.
Coat the salmon in two-thirds of the glaze and leave for 10 minutes.
Roast at 220°C/200°C fan for 8–10 minutes, brushing with the reserved glaze.
Divide brown rice and vegetables between four bowls.
Add the glazed salmon and finish with spring onions.
Reviews
A reliable family recipe. I found the glaze a little salty and will try reduced-salt soy sauce next time.
Sarah GoodallI steamed the broccoli while the salmon roasted, so dinner was genuinely quick. Leftover cold salmon was good for lunch.
steve4The maple glaze caramelised at the corners while the ginger kept it from becoming sugary. The bowl felt very balanced.
Steve Allanson