Salmon Buddha Bowls with Asian Sauce

5 from 4 votes

Salmon Buddha Bowls with Asian Sauce

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

Cook Time 30

Total Time 50

Servings grain bowls

Calories 584kcal

Author Sue Ringsdorf

Ingredients

For the salmon:

20 oz. salmon - four 5 oz. filets
kosher salt and freshly ground black pepper - to taste
1-2 Tablespoons sesame oil
6 Tablespoons lower sodium soy sauce
2 Tablespoons rice wine vinegar
2 teaspoons chili paste
2 teaspoons oyster sauce
1 Tablespoon brown sugar
2 cloves garlic - minced

Other:

1 1/4 cup farro
2 1/4 cup lower-sodium chicken broth - or you can use water
1 1/3 cup edamame - shelled and cooked
1 medium carrot - shredded
1 medium zucchini - 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.
6 Tablespoons lower sodium soy sauce, 2 Tablespoons rice wine vinegar, 2 teaspoons chili paste, 2 teaspoons oyster sauce, 1 Tablespoon brown sugar, 2 cloves garlic
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.
1 1/4 cup farro, 2 1/4 cup lower-sodium chicken broth
Microwave the edamame according to package directions. Add a sprinkle of kosher salt.
1 1/3 cup edamame
Shred the carrot and zucchini with a potato peeler, or slice into desired shapes.
1 medium carrot, 1 medium zucchini
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.
1-2 Tablespoons sesame oil, 20 oz. salmon, kosher salt and freshly ground black pepper
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. Add fresh avocado slices. Sprinkle with toasted sesame seeds and crispy chickpeas (optional)!
avocado slices

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!

Nutrition