Spring Roll Bowl with Sesame Ginger Alaska Salmon
Enjoy the taste of fresh spring rolls, but skip the work of rolling in this recipe by Maddie Ireland of Munchin with Maddie. Alaska sockeye salmon cooks up quick in the air fryer for a weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4 (5-6 oz) servings
Ingredients
Sesame Ginger Salmon
- 1-1.5 lbs wild Alaska sockeye salmon
- 2 tablespoon sesame oil
- 1 tablespoon fresh minced ginger
- 2 cloves garlic, minced
- 3 tablespoon low-sodium tamari (can use soy sauce if not GF, or coconut aminos)
- 2 tablespoon rice vinegar
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon sriracha
- 1 teaspoon arrowroot (or cornstarch) + 1 teaspoon water
- sesame seeds
Peanut Dressing
- 1/3 cup drippy natural peanut butter
- 1 tablespoon low-sodium tamari
- 1 tablespoon maple syrup
- 1/2 tablespoon sesame oil
- juice from 1 lime
- sriracha to taste
- 2-3 tablespoon water to thin
To Serve
- thin rice noodles
- shredded cabbage
- shredded carrots
- sliced cucumber
- chopped green onion
- sesame seeds
Recipe courtesy of Maddie Ireland.
Preparation
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Step 1 Make ginger glaze
Bring a small pot to medium heat. Add sesame oil. Once hot, add garlic & ginger & let cook for one minute until fragrant. Add in remaining ingredients (except arrowroot and sesame seeds). Stir & reduce heat to a simmer. Then add in arrowroot starch slurry & stir. Continue to let it cook until the sauce has thickened (this should happen pretty quickly!). Remove from heat.
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Step 2 Cook salmon
Brush sesame ginger glaze all over the wild Alaska salmon (you may not use it all). Then air fry it at 400F for about 10-12 minutes. Sprinkle sesame seeds on top after it’s done cooking.
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Step 3 Assemble and serve
Whisk together all peanut dressing ingredients in a small bowl until smooth. Assemble your bowl & drizzle the peanut dressing on top! Enjoy 🙂
Recipe courtesy of Maddie Ireland.
