0 hours 15 mins
0 hours 17 mins
0 hours 32 mins
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12 Oz. Skinless Salmon, cut into large cubes
1 Tbsp. Patricia and Paul Lime Olive Oil
2 Tbsp. Patricia and Paul Blackberry Ginger Balsamic Vinegar
1 Green onion, chopped
1 Tbsp. Low-Sodium Soy Sauce
1 Tbsp. Hoisin Sauce
1/2 Tsp. Chili Crunch
½ Tsp. Garlic Powder
¼ Tsp. Ground Ginger
Kosher salt and freshly ground black pepper
1/2 Red bell pepper, sliced into strips
1 Cup White button mushrooms, cut in half
1 Cup Snow Peas
1 Cup Broccoli florets, cut small
2 Tbsp. Cashews
2 Tbsp. Crispy chow mein noodles
1/2 Cup Fresh blackberries
1 Tbsp. Sesame seeds
1) Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Put it to the side.
2) Mix the olive oil, balsamic vinegar, soy sauce, hoisin sauce, chili crunch, garlic powder, ground ginger, a pinch of salt and 20 grinds of black pepper in a large bowl.
3) Place the cut bell peppers, mushrooms, broccoli and snow peas in rows on the prepared baking sheet. Then, add the cubed salmon. Drizzle the sauce all over the veggies and salmon. Reserve about two tablespoons of the dressing. Season everything with salt and pepper. Place the baking sheet in the oven and roast for 15 minutes.
4) While the veggies and salmon are roasting, put your toppings in small bowls so everyone can help themselves. Have a bowl for: chopped green onions, crispy chow mein noodles, cashews, fresh blackberries and the sesame seeds. I’ll also set out a jar of chili crunch in case my guests like the extra heat.
5) After 15 minutes, spoon the remaining sauce over the salmon and put the baking sheet under the broiler for 2 minutes to finish cooking and to caramelize the sauce on the salmon.
6) It is time to assemble your rice bowls. Add half the rice to each of two serving bowls. Then top each bowl with half of each roasted veggie and half the salmon. Let each person top their bowl with green onions, crispy noodles, cashews, blackberries, and some sesame seeds. Dig in and enjoy!
NOTES: The blackberries in this lime, ginger and blackberry salmon rice bowl recipe is the surprise ingredient. It enhances the use of blackberry ginger balsamic vinegar and picks up on the fruit notes in the hoisin sauce. Salmon never tasted so good.
I love a good rice bowl. In this dish, you are eating the rainbow with lots of colorful veggies and sweet blackberries. The dressing is made with traditional Asian ingredients like hoisin sauce, soy sauce and ginger but gets a fusion twist from the use of lime flavored olive oil and blackberry ginger balsamic vinegar. You can purchase the artisanal olive oil and vinegar at Patricia and Paul. You then get a little crunch from cashews and the crispy Chinese chow mein noodles. There is a different taste and texture in every bite.
Not only that, but you are cooking everything on one sheet pan and then just assembling and garnishing at the end. It doesn’t get easier.
Next, cut all your veggies and organize all your ingredients. On a baking sheet covered with parchment paper, lay your cut veggies in even rows. Put all of the same vegetable pieces in a row. This will make it easier to plate a beautiful bowl and to evenly distribute the veggies between both bowls. Then add the salmon cubes in their own section.
Drizzle all but two tablespoons of the dressing all over the veggies and salmon. Pop into the oven for 15 minutes.
Meanwhile, put your condiments in small dishes so everyone can finish their salmon rice bowl the way they want. Have bowls for the green onions, cashews, sesame seeds, chow mein noodles and blackberries.
After 15 minutes of cooking, spoon the remaining two tablespoons of dressing over the salmon and put under the broiler for two minutes to finish cooking the sauce, veggies and salmon.
To serve, spoon rice into the two serving bowls and split the veggies and salmon between the two bowls. Top with all your favorite toppings and enjoy!
If you like this Asian inspired meal, be sure to try these recipes too: