Korean Salmon Bowls
Looking for a fast, flavorful dinner? These Korean Salmon Bowls come together in no time and are easy to customize with your favorite veggies and grain.
Ingredients
- 4 salmon fillets about 6 oz each
- 2 cups cooked rice or farro
- 1 cup shredded cabbage
- 2 carrots julienned
- 1 cucumber sliced into matchsticks
- 1 tablespoon sesame seed oil
- ½ cup Korean BBQ sauce
- 2 scallions thinly sliced
- 1 tablespoon sesame seeds
- Pinch of salt
Instructions
- Preheat the oven to 400°F.
- Line a sheet pan with parchment paper or foil. Place the salmon fillets on the pan.
- Brush the salmon generously with the Korean BBQ sauce.
- Roast the salmon for 12–15 minutes, or until cooked through and it flakes easily with a fork.
- While the salmon cooks, prepare the rice or farro according to package directions, if not already cooked.
- In a medium bowl, combine the cabbage, carrots, and cucumber.
- Drizzle the vegetables with the sesame seed oil and add a pinch of salt. Toss gently to evenly coat.
- To assemble the bowls, divide the rice or farro among four bowls.
- Top each bowl with the sesame-dressed vegetables and a piece of salmon.
- Finish with sliced scallions and sesame seeds before serving.
Servings: 4