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Salmon Summer Roll in a Bowl

January 21, 2021
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Bowls
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Juicy salmon, charred bok choy, classic vegetables, and a finger-licking peanut sauce come together in this Salmon Summer Roll in a Bowl to make the perfect healthy lunch or dinner!

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Summer rolls are the best! If you’ve never had one, a summer roll is a Vietnamese rice paper roll stuffed with anything from vegetables, to tofu, to seafood, to rice noodles…etc. They’re usually dipped in a classic peanut sauce. Think of an egg roll, but not fried. So. Good. I almost always order them when I’m ordering Asian food. Only problem? They’re more of an appetizer, and leave me kinda confused on how/what to eat them with. Oh, and they’re definitely a big pain to try and make yourself. 

So, I obviously had to take matters into my own hands. This Salmon Summer Roll in a Bowl is the perfect way to enjoy summer rolls for an easy, weeknight dinner. It incorporates all of the classic flavors of a summer roll, like carrots, cucumber, cabbage, and avocado. But, the unique twists are really what makes this dish shine.

First off, the seared baby bok choy is a total game changer. It’s not traditional, but it’s one of my favorite vegetables to incorporate into my Asian dishes, so I just had to throw it in here. The crisp, warm vegetable really ties everything together, and definitely should not be skipped. Plus, with just a little leftover marinade, the bok choy is SO easy.

Secondly, and arguably the most important, is the salmon. This is my absolute favorite way to prepare an Asian salmon. I’ve never been into glazed salmon, but for some reason that seems to be the go-to method of preparing an Asian salmon. With this recipe, you get the perfect, juicy salmon with all of the good Asian sweet-and-spicy flavors, but you don’t have that weird glaze texture. I also included two ways of preparing it because, honestly, both ways are equally tasty. With this recipe, the marinade is where the flavor comes from. 

On top of all of these twists, you’ve got to pile on all the vegetables, herbs, and the peanut sauce (that I could literally drink straight… so good). As in any bowl or salad, the texture of the vegetables is SUPER important. I think this is so often overlooked, a good texture can really transform a dish. In this Salmon Summer Roll in a Bowl, I like to cut off the end of the bok choy and then slice them in half lengthwise; for the carrots, I opt for a shaved or spiralized shape; and, for the cucumber, I shave off the skin and then give it a fine dice. With a mix of textures and sizes, the bowl will really come together!

All in all, this dish is everything you could want and more! Let me know if you make it in the comments… Enjoy!

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Salmon Summer Roll in a Bowl

Recipe by Annie PatrickCourse: Lunch, Dinner, Bowl, Main CourseCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Marinate time

30

minutes

Juicy salmon, charred bok choy, classic vegetables, and a finger-licking peanut sauce come together in this Salmon Summer Roll in a Bowl to make the perfect healthy lunch or dinner!

Ingredients

  • marinade:

  • 4 salmon fillets

  • 2 tbsp sesame oil

  • ¾ cup soy sauce

  • 3 tbsp rice vinegar

  • 1 tbsp honey

  • 4 cloves garlic, minced

  • 3 tsp ground ginger

  • 2 tsp chili paste or sriracha

  • 2 tbsp sesame seeds

  • peanut sauce:

  • 3 tbsp peanut butter (creamy or crunchy)

  • 1 tsp honey

  • 1 tbsp hoisin sauce

  • 2 tsp soy sauce

  • 2 cloves garlic, minced

  • 2 tsp chili paste or sriracha

  • 1-2 tbsp water

  • bowl:

  • 2 bunches baby bok choy, layers pulled apart and sliced in half lengthwise

  • brown rice or glass noodles, prepared according to package

  • 2 carrots, shaved or spiralized

  • 1 english cucumber, diced

  • 2 cups red cabbage, shredded

  • 1-2 avocado, sliced

  • ½ cup mixed herbs, chopped (cilantro, mint, scallions, and basil are great options)

Instructions

  • In a 9 x 13 baking dish, whisk sesame oil, soy sauce, rice vinegar, honey, garlic, ginger, chili paste, and sesame seeds. RESERVE 3 tbsp of the marinade for later. Add the salmon face down in the marinade, and allow to marinate in the fridge for 30 minutes, or up to 6 hours. Flip half way.
  • Oven instructions: Preheat the oven to 425 degrees. Allow salmon to get to room temperature, then bake for about 15 minutes, or until the salmon is cooked through.
  • Stovetop instructions: Heat a grill pan or skillet over high heat until hot. Grease well with olive oil or cooking spray. Place salmon flesh side down, and sear for 4-6 minutes on each side. Do not flip more than once! You will know it is ready to flip when the salmon easily comes off with the spatula.
  • Heat 1 tbsp olive oil in a cast iron (or regular) skillet over high medium heat. Once hot, add the baby bok choy and reserved 3 tbsp of the marinade. Toss to combine and sear the bok choy for about 5-8, or until they are slightly charred.
  • To make the peanut sauce, combine all sauce ingredients in a small bowl. Thin with water as needed.
  • To build your bowl, start with a layer of rice, and top with the bok choy, carrots, cucumbers, cabbage, and avocado, as desired. Place your salmon fillets on top and drizzle everything with the peanut sauce. Top with the fresh herbs. Enjoy!
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