Broiled Salmon and Broccoli Bowls

Bowls! You know we love a good bowl. And this one has become our Monday night staple and I need you to obsess over it like I do.

I do have one thing to add though. The salmon in this photo is not what I normally buy. My store was out of the pretty fillets, so I had to head to frozen. But listen, buy two skinless (skinless? Scaleless?) salmon fillets and call it. This is atrocious, but we made it work.

Let us peepeth.

These bowls might not exactly be what you expect, and that’s what excites me about them. The basics are there: salmon and rice. But we’re adding in broccoli and a bunch of CRUNCH that will take this to 11. So pony up, pigeons.

The salmon gets cut down to bite-sized pieces and marinated in a mix of soy sauce, mayo, sesame oil and brown sugar. How can you not already love this?

We’ll get it on a baking sheet with broccoli florets (with some oil and salt!) and broiled for eight minutes. Eight! That’s it! (however, do this on the second rack from the top, not the very top. if you do use the top rack, let me know how that goes for you because I yet to try it. okay bye.)

It’s perfect. The broccoli is tender but has that nice char to it. Yes yes, please. The salmon has a rich sweetness to it from the brown sugar. You’ll sob over this. But with the better salmon.

And we build! Shallot rice (cooked in chicken stock for extra omg) on the bottom. Then violently pile the rest on. Broccoli, salmon, thinly sliced onion, cucumbers, creamy avocado. And the drizzle! Let’s discuss.

It’s mayo (kewpie if you have it) + sriracha + lime juice. Simple but daaaang. Gets the job done.

And with the nutty sesame seeds and acidic lime juice finish, things are looking brilliant.

Oh, and the chili crisp! I have different brands in my fridge at all times. One from the Asian market, one from Trader Joe’s, and one from my brother-in-law Matt from Japan. Look for it next to the soy sauce.

Add as much or as little to the bowls as you wish. That’s the beauty of a bowl! It’s all your own creation. Get Picasso-y with it. (no idea what that meant.)

Every Monday night. Just try and talk me out of it.

Broiled Salmon and Broccoli Bowls

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Ingredients

• 12 oz salmon, cut into small chunks and placed in a medium bowl
• 2 Tbs. Soy sauce
• 1 Tbs. Mayonnaise (kewpie if you have it)
• 1 Tbs. Sesame oil
• 1 Tbs. Brown sugar
• 1 cup jasmine rice, rinsed
• 2 cups chicken stock
• 1 Tbs. Thinly sliced shallot
• 12 oz broccoli florets
• 1/4 cup thinly sliced red onion
• 2 small cucumbers, thinly sliced
• 2 Tbs. Mayonnaise (kewpie if you have it)
• 1 Tbs. Sriracha
• 1 tsp lime juice
• 1 avocado, cubed
• Fresh lime juice for garnish
• Sesame seeds, for sprinkling
• Coarse salt

Instructions

1. In a small bowl, whisk together the soy sauce, mayo, sesame oil and brown sugar. Pour this mix over the salmon, toss and marinate for a few minutes.
2. Put the rinsed rice in a rice cooker, along with the chicken stock and sliced shallots. Give it a stir and press start.
3. Bring your oven to a broil.
4. Place the broccoli florets on a large baking sheet and drizzle with a Tbs. of olive oil. Season with a pinch of salt and toss with your fingers. Create some space in the middle of the baking sheet and place the marinated salmon cubes right in. Broil for eight minutes total. Just perfect.
5. In another small bowl, whisk together the mayo, sriracha and lime juice.
6. Let’s build our bowls! Rice on the bottom, broiled salmon and broccoli, cucumbers, onions and avocado, a good drizzle of your sriracha mayo (make more if you need more!), sesame seeds and a nice squeeze of lime juice. Delish.
7. Serves four.

7.8.1.2

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https://bevcooks.com/2024/01/broiled-salmon-and-broccoli-bowls/

January is Januarying.