Garlic Sesame Salmon Buddha Bowls with Bok Choy, Avocado, and Cucumbers
These salmon buddha bowls are filled with flavors of garlic, ginger, and sesame, and are so quick to put together! The salmon only takes 6 minutes to cook!
Ingredients
For the salmon
- 3 salmon fillets (about 10 ounces)
- 2 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha
- 2 teaspoons rice wine vinegar
For the bowls
- 1 cup rice (I used brown rice)
- 2 cups water
- 1 head bok choy, thinly sliced
- 1 clove garlic, minced
- 2 teaspoons sesame oil + extra for serving
- 2 teaspoons sesame seeds + extra for garnish
- pinch of salt
- 3/4 cup thinly sliced cucumbers
- 1 avocado, sliced
- 2 scallions, thinly sliced
- soy sauce for serving
- sriracha for serving
Instructions
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Make the rice. Bring 2 cups water to a boil. Once boiling, add your rice, reduce to medium-low, and cover. Cook according to package directions.
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Preheat your oven's broiler to high. In a small bowl, mix together the garlic, ginger, soy sauce, sesame oil, sriracha, and rice wine vinegar.
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Line a baking sheet with foil and place the salmon on the sheet. Pour half of the sauce over the salmon and coat it evenly with a spoon or pastry brush. Broil for 3 minutes, remove from oven, baste with the remaining sauce, and broil for another 3 minutes or until cooked through.
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While salmon is cooking, prepare the bok choy. Heat a medium skillet to medium-high heat. Add the sesame oil and garlic and sauté for 30 seconds or until fragrant.
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Add the bok choy and sauté for 1-2 minutes or until wilted. Add the sesame seeds and a pinch of salt. Stir to combine.
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To assemble the bowls, top the rice with the sautéed bok choy, a salmon fillet, sliced avocado, sliced cucumbers, a drizzle of sesame oil, a drizzle of soy sauce, a drizzle of sriracha, scallions, and sesame seeds.