Ponzu Salmon Rice Bowl
Serves 2
15 mins prep
15 mins cook
30 mins total
A delicious salmon bowl full of salty, sweet, tangy and tart flavors.
Ponzu Glazed Salmon
Creamy Citrus Cabbage
Peach & Poblano Salsa
Assembly
Make the ponzu salmon...
Combine 1/3 cup of ponzu with 2 tablespoons of honey, 1 teaspoon of ginger paste and 2 teaspoons of garlic paste in a small bowl
Season two 4 ounce filets of salmon generously with garlic powder, seasoned salt and black pepper
Add 1 tablespoon of extra virgin olive oil into a skillet over medium high heat and add the seasoned salmon skin side up
Cook for 2-3 minutes on the first side or until the bottom is crisp and golden brown then flip the salmon and reduce the heat to medium/medium low
Add the ponzu glaze into the skillet and occasionally brush the salmon with the glaze as it cooks to your desired level of doneness
Make the peach and poblano salsa...
While the salmon is cooking, make the salsa by combining 1 large diced peach,1 medium finely diced poblano pepper, 1/3 cup of diced red onion, 1/3 cup of finely chopped fresh cilantro, 2 tablespoons of fresh lime juice and a pinch of salt and black pepper and set it aside for now
Make the creamy citrus cabbage...
In a separate bowl, toss 2 cups of finely shredded cabbage with 2 tablespoons of plain greek yogurt, 2 tablespoons of fresh lime juice, 2 tablespoons of rice wine vinegar and a pinch of salt, black pepper and celery salt and set it aside for now
Assemble the bowls...
Assemble the bowls by layering rice, cabbage, salmon and salsa
Garnish with fresh cilantro and lime wedges
