# Sweet and Spicy Salmon Bowl

> Korean-Inspired Sweet and Spicy Salmon Bowl

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/sweet-and-spicy-salmon-bowl/

- Cuisine: Korean-Inspired
- Course: Main Dish
- Time: prep 15 min, cook 15 min, total 30 min
- Serves: 4

## Ingredients

### For the Salmon

- 1.5 lbs salmon fillets (skin removed, cut into 1-inch cubes)
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp sriracha sauce
- 2 tsp minced garlic
- 3 tbsp water
- 1 tbsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- 1 tbsp neutral oil (for searing)

### For the Sesame Garlic Kale

- 1 large bunch kale (stems removed and leaves torn into bite-sized pieces)
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1/2 tsp salt
- 1 tsp toasted sesame seeds

### For the Bowls

- 3 cups cooked white rice
- 1 English cucumber (thinly sliced)
- 1 avocado (sliced)
- 4 green onions (thinly sliced)
- 1 tbsp toasted sesame seeds
- Sriracha mayo (optional, for drizzling)

## Instructions

1. In a medium bowl, whisk together soy sauce, honey, sriracha, minced garlic, water, and sesame oil to make the marinade.
2. Add salmon cubes to the marinade, gently toss to coat, and let marinate for 15-20 minutes (but no longer than 1 hour).
3. While salmon marinates, prepare the sesame garlic kale: Place torn kale leaves in a large bowl, add sesame oil, minced garlic, and salt. With clean hands, massage the kale for 3-5 minutes until it begins to soften and reduce in volume. Set aside.
4. Heat a large skillet over medium-high heat with a tablespoon of neutral oil. Using a slotted spoon, transfer salmon cubes to the hot skillet, reserving the marinade. Cook salmon for 2-3 minutes per side until slightly crispy and caramelized on the edges.
5. Pour the reserved marinade into the skillet with the salmon. If using, add the cornstarch slurry and cook, gently stirring, until the sauce thickens and coats the salmon, about 1-2 minutes.
6. To assemble bowls: Divide cooked rice among four bowls. Arrange sesame garlic kale on one side and glazed salmon on the other. Add cucumber slices and avocado.
7. Garnish with sliced green onions and a sprinkle of toasted sesame seeds. Drizzle with sriracha mayo if desired and serve immediately.

## Notes

#### RECIPE TIPS

- Cut salmon into uniform-sized cubes for even cooking

- Don't marinate the salmon for more than 1 hour, as the acid in the sauce can start to "cook" the fish

- Massage the kale until it's truly tender - this step shouldn't be rushed

- Use a well-seasoned cast iron or non-stick skillet to prevent the glazed salmon from sticking

- For extra crispy edges, ensure your pan is hot before adding the salmon

- Pat the salmon dry before marinating for better caramelization

#### SERVING SUGGESTIONS

Serve with:

- Kimchi for traditional Korean flavor

- Quick pickled vegetables for added crunch

- Korean barley tea (boricha) for an authentic pairing

- A side of miso soup

- Extra sriracha or gochujang for those who want more heat

- A sprinkle of furikake or shredded nori

#### VARIATIONS

- Substitute brown rice or cauliflower rice for a lower-carb option

- Use gochujang (Korean chili paste) instead of sriracha for more authentic Korean flavor

- Add steamed broccoli or roasted sweet potatoes for added vegetables

- Try with tofu instead of salmon for a vegetarian version

- Include a soft-boiled egg for extra protein and richness

- Substitute spinach for kale if preferred

#### STORAGE

- Store components separately in airtight containers in the refrigerator

- Cooked salmon will keep for up to 2 days

- Prepared kale salad stays fresh for 1-2 days

- Rice can be stored for up to 5 days

- For meal prep, assemble everything except avocado, which should be added just before serving

- Reheat salmon gently in a covered container in the microwave to prevent drying out

## Nutrition per serving

- Calories: 785
- Carbohydrates: 62 g
- Protein: 43 g
- Fat: 41 g
- Saturated fat: 8 g
- Fiber: 6 g
- Sugar: 12 g
- Sodium: 1017 mg