Sesame Ginger Salad Bowl
A version of this recipe was originally on June 2, 2020. It has been renamed but the ingredients and instructions remain the same.
Sesame Ginger Salad Bowl provides a variety of colors, textures, and flavors in just one dish. It is also allergy-friendly and makes for a great “spring-forward” meal idea.
Every year around February, I just get burnt out on soups, slow cooker roasts, and frozen vegetables. There’s not much motivation to plan family meals, especially knowing that our Midwest early-spring vegetables are yet to be planted.
Last year I discovered the concept of “spring-forward” meals. It’s a way to starting incorporating more of the fresh produce that can be found in the grocery stores at a reasonable price. It also transitions out of the hearty soups and stews of winter by introducing lighter (yet filling) dishes such as salads, rice bowls, and skillet meals.
Some of my favorite “spring-forward” meals include:
And of course, this Sesame Ginger Salad Bowl. I love the variety of colors, flavors, and textures in this recipe.
I love that it doesn’t take a lot of work to prepare and can be made under 30 minutes.
And I love that the idea that I can enjoy an “adult meal” with all the complex colors, flavors, and textures while my kids enjoy a deconstructed (or somewhat re-constructed) version of it.
This recipe was inspired from a similar one in the January 2020 issue of the HyVee Seasons magazine. However I don’t have an air-fryer, dislike microwave rice, and 100% do not have the time to make my own salad dressing (in this stage of life).
So I came up with my own version of this recipe. It is allergy-friendly and can be easily adapted to become free from the Top 9 Allergens. See my substitution ideas in the questions below.
So, are you reading to give it a try?
Why did you use white rice in Sesame Ginger Salad Bowl?
Good question. It’s a simple answer: I prefer the taste of white rice. Yes, brown rice is considered the whole grain option, because it contains the bran and other nutrients that are removed with white rice. But white rice still contains nutrition, often tastes better, and is easier to cook.
You are certainly welcome to substitute brown rice or even quinoa in this wheat-free, gluten-free salad bowl. But please don’t feel obligated to for the sake of “better nutrition.” There are plenty of other ways to get whole grains from foods. I also think it is important to look at how white rice has been demonized and the important role it can play in the connection to heritage foods. This New York Times article is from December 2020, but provides insight into the lack of diversity in traditional nutrition guidelines in the United States.
What are allergy-friendly substitutions for Sesame Ginger Salad Bowl?
As written, this recipe is nut-free, egg-free, milk-free, wheat-free, and shellfish-free. It does contain fin fish (salmon), soy (edamame, possibly salad dressing), and sesame (salad dressing).
As always, check every label, every time for individual ingredients. Different brands of salad dressing may contain or have cross contract risk for nuts, milk, and egg.
To make soy-free Sesame Ginger Salad Bowl: omit edamame and use soy-free dressing
To make fin fish-free Sesame Ginger Salad Bowl: omit salmon or substitute with chicken
To make sesame-free Ginger Salad Bowl: use a sesame-free salad dressing.
How to make Sesame Ginger Salad Bowl:
Ready to give this family-favorite recipe a try?
Step 1: Wash hands with soap and warm water. Gather ingredients and supplies.
Step 2: Preheat oven to 325°F. Line a 13 x 18-inch sheet pan with parchment paper.
Step 3: Cook rice according to package or rice cooker instructions.
Step 4: Place salmon fillet on sheet pan. Season with garlic powder, salt, and pepper. Reminder: wash hands after handling raw fish.
Step 5: Bake for 15-20 minutes until salmon reaches an internal temperature of 145°F or can easily be pulled apart or flaked away with a fork.
Step 6: Cook edamame according to package instructions. Slice cucumber into coins and bell pepper, avocado, and mango into strips.
Step 7: Place ½-1 cup spinach in each serving bowl. Top with sliced veggies, shelled edamame, cooked rice, and salmon. Serve with Sesame Ginger salad dressing.
Sesame Ginger Salad Bowl
Lisa Woodruff, RDN | January 17, 2023
- Prep time: 10 minutes
- Cook time: 15-20 minutes
- Total time: 25-30 minutes
No nuts | No eggs | No milk | No wheat | No shellfish
Ingredients:
- 1 cup rice, uncooked
- 8-12 ounces salmon fillet, ¾-1 inch thick
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- ½ cup frozen edamame, shelled
- 1 English cucumber
- ½ red bell pepper
- 1 avocado, sliced
- 1 mango, pitted and peeled
- 2-4 cups baby spinach
- Sesame Ginger salad dressing
Instructions:
- Wash hands with soap and warm water. Gather ingredients and supplies.
- Preheat oven to 325°F. Line a 13 x 18-inch sheet pan with parchment paper.
- Cook rice according to package or rice cooker instructions.
- Place salmon fillet on sheet pan. Season with garlic powder, salt, and pepper.
- Bake for 15-20 minutes until salmon reaches an internal temperature of 145°F or can easily be pulled apart or flaked away with a fork.
- Cook edamame according to package instructions. Slice cucumber into coins and bell pepper, avocado, and mango into strips.
- Place ½-1 cup spinach in each serving bowl. Top with sliced veggies, shelled edamame, cooked rice, and salmon. Serve with Sesame Ginger salad dressing.
