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Asian-Style Salmon Bowls
with Cilantro Rice & Marinated Carrots
30 MIN
2 Servings
From the Test Kitchen
Here, seared salmon is glazed with umami-rich Asian ingredients like soy sauce and sambal oelek, then served over jasmine rice mixed with our verdant cilantro sauce for a bright, herbaceous lift. It’s all complete with vibrant vegetable toppings of sweet carrots marinated with spicy jalapeño and tender broccoli sautéed in nutty-flavored sesame oil.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories780 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
- ½ cup Jasmine Rice
- ½ lb Broccoli
- 6 oz Carrots
- 1 Tbsp Rice Vinegar
-
¼ cup Cilantro Sauce
- 1 oz Sliced Pickled Jalapeño Pepper
- 1 Tbsp Sambal Oelek
- 1 Tbsp Soy Sauce
- 1 Tbsp Light Brown Sugar
- 1 Tbsp Sesame Oil
- 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Make the cilantro rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce. Taste, then season with salt and pepper if desired. Cover to keep warm.
2
Prepare the ingredients & marinate the carrots:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the grated carrots, half the vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Make the glaze:
While the carrots marinate, in a bowl, combine the soy sauce, sugar, remaining vinegar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
4
Cook the broccoli:
In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
5
Cook the fish & serve your dish:
Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through. Turn off the heat. Serve the cilantro rice topped with the cooked fish (including any glaze from the pan), marinated carrots (including any liquid), and cooked broccoli. Garnish with the sesame seeds. Enjoy!
1
Make the cilantro rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce. Taste, then season with salt and pepper if desired. Cover to keep warm.
2
Prepare the ingredients & marinate the carrots:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the grated carrots, half the vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Make the glaze:
While the carrots marinate, in a bowl, combine the soy sauce, sugar, remaining vinegar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
4
Cook the broccoli:
In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
5
Cook the fish & serve your dish:
Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through. Turn off the heat. Serve the cilantro rice topped with the cooked fish (including any glaze from the pan), marinated carrots (including any liquid), and cooked broccoli. Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs