Rice bowls are so fabulous. Whether they are taco inspired, Asian inspired or just loaded with veggies, they are filling, simple to make and incredibly customizable. This ponzu salmon rice bowl is so delicious that it is going to be pretty much impossible to accurately describe just how much you are going to love every single bite… but… if you make your own, then you’ll know… and you are going to be so glad that you made this.
I promise.
Let’s get it started…
Begin by combining 1/3 cup of ponzu with 2 tablespoons of honey, 1 teaspoon of ginger paste and 2 teaspoons of garlic paste in a small bowl. Season two 4 ounces salmon filets with some garlic powder, seasoned salt and black pepper and place a skillet over medium high heat.
Once the skillet is warm, add a tablespoon of extra virgin olive oil and place the salmon into the skillet skin side up. Let the salmon cook for 2-3 minutes, undisturbed, or until the bottom of the salmon is crisp and golden brown.
Carefully flip the salmon and reduce the heat to medium to medium low.
Everyone likes their salmon cooked a little different. Most chefs would recommend an internal temperature of 125 degrees to prevent the salmon from over cooking and potentially becoming dry. This salmon is glazed in a delicious sticky glaze though, so I find that it is still quite moist at 145 degrees. My husband prefers salmon to be cooked completely through though, so I guess what I am saying here is that you cook your salmon how you want it and this ponzu glaze will make it taste absolutely fabulous.
Add the ponzu glaze into the skillet and brush the top of the salmon with the glaze. Continue brushing the salmon every so often as it cooks to your desired level of doneness.
While the salmon is cooking, diced a large peach and combine it with some diced red onion, poblano pepper and fresh cilantro. Add 2 tablespoons of fresh lime juice, a pinch of salt and black pepper, toss everything to combine and set it aside for now.
This peach and poblano salsa is amazing and if you want to learn more about it, check out my full here.
In a separate bowl, toss 2 cups of finely shredded cabbage with 2 tablespoons of plain greek yogurt, 2 tablespoons of fresh lime juice, 2 tablespoons of rice wine vinegar and a pinch of salt, black pepper and celery salt and set it aside for now.
Cook up 2 cups of your favorite rice and bring everything together on your counter, because it is time to assembly these bowls…
Add 1 cup of rice into the bowl, top with cabbage, add the salmon and then some salsa. Add some fresh cilantro and a few lime wedges and get ready to experience rice bowl heaven…
What can I say about this ponzu salmon rice bowl? It’s perfection. Salty, sweet, tangy, tart perfection.
The ponzu salmon is amazing. Allowing the salmon to get crispy before brushing the ponzu glaze over it, helps to give it great texture and incredible flavor. The glaze reduces and thickens as it cooks and I like to pour whatever is left in the skillet over my rice… you should do this too.
That juicy peach and poblano salsa paired with the tangy rice vinegar and citrus dressed cabbage just adds so much flavor and texture to the overall deliciousness of this bowl. The flavors are balanced, the textures are complimentary and every single bite is so wonderful.
If you are looking for a delicious way to add more salmon into your diet then you have to make this ponzu salmon rice bowl.
You are going to love it…
Ponzu Salmon Rice Bowl
Ingredients
Ponzu Glazed Salmon
- 2 - 4 ounce salmon filets
- 1/3 cup of ponzu
- 2 tablespoons of honey
- 1 teaspoon of ginger paste
- 2 cloves of garlic, minced or pasted
- a pinch of garlic powder, seasoned salt and black pepper
- 1 tablespoon of extra virgin olive oil
Creamy Citrus Cabbage
- 2 cups of cabbage, finely shredded
- 2 tablespoons of plain greek yogurt
- 2 tablespoons of fresh lime juice
- 2 tablespoons of rice wine vinegar
- a pinch of salt, black pepper and celery salt
Peach & Poblano Salsa
- 1 large peach, diced
- 1 medium poblano pepper, diced
- 1/3 cup of red onion, diced
- 1/3 cup of fresh cilantro, finely chopped
- 2 tablespoons of fresh lime juice
- a pinch of salt and black pepper
Assembly
- 2 cups of rice, cooked
- fresh cilantro
- lime wedges
Instructions
Make the ponzu salmon...
- Combine 1/3 cup of ponzu with 2 tablespoons of honey, 1 teaspoon of ginger paste and 2 teaspoons of garlic paste in a small bowl
- Season two 4 ounce filets of salmon generously with garlic powder, seasoned salt and black pepper
- Add 1 tablespoon of extra virgin olive oil into a skillet over medium high heat and add the seasoned salmon skin side up
- Cook for 2-3 minutes on the first side or until the bottom is crisp and golden brown then flip the salmon and reduce the heat to medium/medium low
- Add the ponzu glaze into the skillet and occasionally brush the salmon with the glaze as it cooks to your desired level of doneness
Make the peach and poblano salsa...
- While the salmon is cooking, make the salsa by combining 1 large diced peach,1 medium finely diced poblano pepper, 1/3 cup of diced red onion, 1/3 cup of finely chopped fresh cilantro, 2 tablespoons of fresh lime juice and a pinch of salt and black pepper and set it aside for now
Make the creamy citrus cabbage...
- In a separate bowl, toss 2 cups of finely shredded cabbage with 2 tablespoons of plain greek yogurt, 2 tablespoons of fresh lime juice, 2 tablespoons of rice wine vinegar and a pinch of salt, black pepper and celery salt and set it aside for now
Assemble the bowls...
- Assemble the bowls by layering rice, cabbage, salmon and salsa
- Garnish with fresh cilantro and lime wedges
