Sesame Soy Salmon and Cabbage Bowls
I’ve got a great new go-to weeknight dinner for you – Crusted Salmon Bowls with Sesame Soy Cabbage. Crispy roasted salmon, breaded in nutty sesame seeds, with Sesame and Soy Roasted Cabbage. Serve the salmon over bowls of steamed rice with a fresh avocado, and sliced cucumber, and finish with a creamy spicy mayo. These colorful and fresh salmon bowls might seem involved, but they’re actually simple to make and full of so much flavor.
I’ve been trying to eat more fish this year, it’s so full of omega-3 fatty acids which are so good for you! Omega-3 is so amazing for skin health, hormone health, and anti-inflammation benefits. Salmon is delicious but I love making it in interesting ways and these bowls totally fit the bill.
I’m always looking for the easiest and most delicious, and pretty healthy recipes this time of year. I first made this recipe at the beginning of January and I’ve made it a few times since because it’s so good!
The roasted cabbage is so delicious and easy to make. You just drizzle the sliced cabbage with some tamari and sesame oil and roast it up alongside the salmon. The cabbage gets beautifully caramelized and is so yummy.
I’m in love with these bowl-style recipes right now. I have fun dressing them up and making them pretty all while adding delicious flavor.
More fish recipes you need to try:
What you need for Sesame Soy Salmon and Cabbage Bowls:
skinless salmon filets
sesame seeds
egg
green cabbage
tamari/soy sauce
sesame oil
cooked rice
avocado
cucumber
mayonnaise
sriracha
How to make Sesame Soy Salmon and Cabbage Bowls:
As with most rice bowls, this recipe looks like it has a lot of ingredients and could be rather involved. I promise you, it’s not. In reality, this bowl is simple and doesn’t require too much prep or any fancy ingredients.
Start with the salmon and cabbage since it needs time to cook. This salmon is extra special because it’s not just baked with seasoning, but instead, it’s baked with a layer of nutty sesame seeds. It’s delicious and the seeds add a great crunch.
Coat the salmon pieces in an egg, then dredge through a mix of black and white sesame seeds. If you only have white sesame seeds, that’s totally fine!
Usually, people sear the sesame-crusted salmon in a skillet in oil, but I love to bake it instead. It’s much less messy this way!
Place the coated salmon on one side of a parchment-lined baking sheet. On the other side of the pan add your sliced cabbage. Toss the cabbage in sesame oil and tamari or soy sauce. Roast the salmon and cabbage together in the oven. Drizzle the sesame-crusted salmon with a bit of sesame oil as well to get it extra crispy!
Sesame oil is really important in this recipe. It’s the ingredient that sets this sauce apart from others adding a nutty richness to the cabbage. The flavors together are addictive.
Assemble your bowls with a layer of cooked rice, then top with crispy sesame-crusted salmon and roasted sesame soy cabbage.
To finish off the bowls, I wanted to add a layer of freshness and some vegetables. I love topping the bowls with a crunchy, fresh mix of sliced cucumber and creamy avocado.
And of course, no rice bowl is ever complete without spicy mayo. Mayo, sriracha, and a dash of toasted sesame oil tie all the flavors together.
Everything together in a bowl over rice is such a flavorful dish. A great meal to prepare on busy nights! Plus, it’s an amazing, simple meal-prep meal for delicious weekday lunches!
Lastly, when you make these Sesame Soy Salmon and Cabbage Bowls, be sure to leave a comment on Instagram! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
Sesame Soy Salmon and Cabbage Bowls
Author: ElizabethServings: 4
Ingredients
4 salmon filets
1 egg
1 cup sesame seeds (either white, black, or both)
4 cups sliced green cabbage
2 tablespoons sesame oil
2 tablespoons tamari or soy sauce
2 avocados, diced
2 small cucumbers, sliced
2-4 tablespoons sriracha
1 teaspoon sesame oil
3-4 cups cooked rice
Instructions:
1. Preheat oven to 425ºF. Line a baking sheet with parchment paper.
2. Place the sesame seeds in a shallow bowl. Add the egg to a separate bowl and whisk. Toss each piece of salmon through the egg, then coat in seeds. Place on one side of the prepared baking sheet in a single layer.
3. Add the sliced cabbage to the other side of the baking sheet and toss with 1 1/2 tablespoons sesame oil and 2 tablespoons tamari. Drizzle the remaining 1/2 tablespoon of sesame oil on the salmon.
4. Bake 15-20 minutes or until the salmon is cooked to your liking and the cabbage is browning.
5. For the spicy mayo, combine mayo, sriracha, and sesame oil in a bowl.
6. Assemble the bowls. Spoon the salmon and cabbage over the bowls of rice. Top with sliced cucumber and avocado. Add a dollop of spicy mayo. Enjoy!
