Salmon Buddha Bowls

Guys I’m going to get right into this one.

We love Buddha bowls around here. They are jam packed with all the yummy and healthy things you and your kiddos will love. They are super versatile in that you can just search through your fridge and use any vegetables you may have in your crisper or freezer.

These are dairy free, gluten free and always one of my kids favorite meals.

Pro Tip: I’m not gonna lie, I’m an eye-baller. It’s the Korean Mother way of cooking. Measurements are for scientists and bakers. Cooks eye ball and taste. But I tried my best to figure out measurements and cooking times but at the end of the day I ask that you channel your inner Korean Mother and go with your gut. Too many carrots? Take some out. Is your marinade bubbling out of control and you almost have a stove fire on your hands? Add water. And keep a fire extinguisher handy.

I’ll give you the quick breakdown but for full instructions feel free to save or print the recipe at the end of this post.
I cook in stages so I only have to use one pan. Less cleanup equals a happier husband aka dish boy.

So let’s go…to start you’ll make the marinade first and set aside (see recipe, I forgot to take pictures of this step…ugh this is so hard!)

Now on to our VEGGIES…You will then saute up your veg starting with your carrots. Add in a little oil and soy sauce and pop them in the pan. They take a little longer to cook than the other veg.

About 5 minutes into cooking your carrots you will add the rest of the swimmers into the pool except the spinach. You may need to add in a little more oil and soy and also add the hoisin on all veg while they are cooking.

5 minutes more (give or take) you can remove these from the pan. I like my veg sort of crunchy and even sitting on the plate they will be piled on top of each other steaming so careful not to overcook. Nobody likes mushy vegetables.

Move the rest of the veg to a side plate and start sautéing your spinach. Same idea, oil and soy first then add spinach. I also add pepper. And to be perfectly honest you could probably just throw in a batch of spinach with your other veg. I generally don’t because I use a double clamshell of spinach and there just isn’t enough room. I like a lot of spinach in my buddha bowl!

Now it’s time for the salmon. OMEGAS!!!!!

I love wild salmon. It’s just one of the easiest things to make and I can’t get enough fish in my life. Cooking these on the stove top will give you a crispy skin and let’s be honest, salmon skin is truly the bacon of the sea. If you don’t eat fried fish skin I feel very sad for you. You are missing out!

Use a paper towel and pat the filets dry and then add your salt and pepper. Cook in a generous amount of oil, skin side down. They will spend most of their cooking time skin side down. Be sure to keep scraping underneath each filet to make sure they don’t stick. The last minute or so will be to cook them on their flesh side. Again, this is a Korean Mother eyeball technique. You really have to watch that fish so it doesn’t over cook.

Here’s the last part that I stupidly did not take a picture of…the marinade.
Once you’re fish are out of the pan you will add in your butter, maple syrup, soy sauce and lime juice. Give it a quick simmer until its nice and bubbly and slightly thickened. Now I’d keep a little water on the side in case your stove cooks too hot or too fast. Add a little if it starts getting to thick.

Now it’s time to assemble your glorious creation! You have all your veg and garnishes ready to go and your fish is done. Get big serving bowls and layer in your rice, then fish, then veg, then garnishes and voila! You just made your first Buddha bowl.

Why do I call them Buddha bowls? I mean have you seen him? He clearly looks like he ate well and I think this dish is pretty darn enlightened. Like our friend Buddha.

Buddhas luck to you and Good Eating!

xo, Sj

Hey it's Sooz Salmon Buddha Bowls

Sooz Jardine

These tasty bowls can be very versatile. You can choose whatever type of rice you have in your pantry. You can also switch out any vegetables and add in what you currently have in your crisper or freezer.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Course Main Course

Servings 6

Equipment

• Rice Cooker
• One very large saute pan

Ingredients

  

• 5 Carrots chopped
• 2 Zucchini chopped
• 1 Red Bell Pepper chopped
• 5 Green Onion finely minced
• 1 clamshell of Spinach
• 1/2 of a White Onion chopped
• 4-5 Garlic Cloves minced
• 1-2 tsp grated Ginger
• 2 Limes one for the marinade and one cut into wedges
• 3 cups cooked Rice
• Whole Wild Caught Alaskan Salmon
• 1/3 cup Maple Syrup you can also substitute honey
• 1/4 cup GF Low Sodium Tamari Soy Sauce
• 2 tablespoons GF Hoisin Sauce
• 1/2 cup Toasted Sesame Oil you can substitute olive oil
• 4 tablespoons Earth Balance Dairy Free / Soy Free Butter
• Salt and Pepper to taste
• Furikake or Toasted Sesame Seeds optional
• GF Gochujang or any hot pepper sauce of your choosing optional

Instructions

 

• Make a pot of rice per your rice instructions.
• In a bowl mix together 1/3 cup maple syrup. 1/4 cup soy sauce, the juice of a whole lime and a dash of toasted sesame seed oil. This is the marinade. Set aside.
• On medium heat, add 1 tsp sesame oil. Add the carrots and saute for about 5 minutes first as they take a little longer to soften then the other vegetables. Add a splash of soy as they are cooking. I don't like my veggies mushy. I like them crisp.
• Next, add in the zucchini, bell pepper, white onion, garlic and ginger. You may need to add another splash of sesame oil.
• Add in hoisin sauce. Saute for about 8-9 minutes. Remove veg from heat and set aside on a plate.
• Next, using the same pan, add in another small splash of sesame oil. Add in the spinach and salt and pepper to taste. This will take no more than 3 minutes. Remove from heat and set aside.
• Dry, salt and pepper your salmon. Add in at least 2 tablespoons of oil to the pan. Add in your salmon in batches. Time will depend on the thickness of your salmon. Start with the skin side down first. You will cook your salmon the longest on the skin side to achieve the crispy skin. When you flip it you will only need to cook your fish for a minute or two on the flesh side.
• Remove from heat.
• Turn your pan down to medium-low. Add in your butter and your marinade. Cook for a minute or so until bubbly and then add your fish back in the pan flesh side down. Remove pan from heat right away.
• Assemble in large individual serving bowls. First rice. Then salmon, Then your veggie medley. Spoon some of the marinade on to your veg and fish. Garnish with green onions, furikake and serve with Korean gochujang.

Notes

*Optional Veg Ideas: snap peas, green peas, sauteed kale, chopped asparagus, brocolli.
*Running short on time? Don't worry about the fish. Pick up an already cooked rotisserie chicken. Shred it up and serve.