Salmon Buddha Bowls combine salmon with a delicious Asian sauce, chewy farro, shelled edamame, and fresh veggies. These bowls are healthy and great for meal prep!
Course Main Dish
Cuisine Chinese
Keyword asian salmon, grain bowls, Salmon Buddha Bowls
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4grain bowls
Calories 584kcal
Author Sue Ringsdorf
Ingredients
For the salmon:
20oz.salmon- four 5 oz. filets
1-2Tablespoonssesame oil
6Tablespoonslower sodium soy sauce
2Tablespoonsrice wine vinegar
2teaspoonschili paste
2teaspoonsoyster sauce
1Tablespoonbrown sugar
2clovesgarlic- minced
Other:
1 1/4cupfarro
2 1/4cuplower-sodium chicken broth- or you can use water
1 1/3cupedamame- shelled and cooked
1mediumcarrot- shredded
1mediumzucchini- sliced
avocado slices- to serve
Instructions
Prep the mariande by whisking together the soy sauce, rice wine vinegar, chili paste, oyster sauce, brown sugar, and minced garlic. Set aside.
Cook the farro according to packaged directions. Instead of water, I prefer to use chicken broth for a flavor boost. If using the instant pot, pressure cook for 10 minutes followed by a 12 minute natural release. Drain excess liquid off the farro.
Microwave the edamame according to package directions. Add a sprinkle of kosher salt.
Shred the carrot and zucchini with a potato peeler, or slice into desired shapes.
Sprinkle both sides of the salmon with salt and pepper, to taste. Heat up a cast iron skillet over medium-high heat. Add some sesame oil (or other oil) to the pan, and when hot, add salmon. Sear the first side for a few minutes, and then flip. Add the Asian marinade and continue cooking until the salmon is done.
To assemble bowls, spoon some farro in each serving dish. Then top with the salmon filets, some edamame, and then fresh veggies. Drizzle the remaining marinade (that's left in the skillet after cooking) over the salmon. Sprinkle with toasted sesame seeds and crispy chickpeas (optional)!
Notes
Salmon is technically done when it registers 145 degrees on a digital thermometer. However, when I cook it that long, it’s dried out. There is a lot of carry-over cooking with salmon, and I use a fork to see if it’s done. If the salmon flakes easily with a fork, then it’s done.For this recipe, my digital thermometer registered 125 degrees when I removed it from the pan. I let it rest awhile, and it was perfectly cooked. Done in the center and moist, as well!