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Ponzu Salmon Rice Bowl

A delicious salmon bowl full of salty, sweet, tangy and tart flavors.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 2

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