Salmon, Veggie and Carrot-Ginger Bowl is a light, yet filling, delicious meal dressed with perfect balance of tang, sweet, savory & umami.
This flavor packed recipe for Salmon, Veggie and Carrot-Ginger Bowl comes from Tara Teaspoon‘s newest cookbook, “Live Life Deliciously: Recipes for Busy Weeknights and Leisurely Weekends.”
I really appreciate her section on how to transform a basic recipe into two or three new recipes to make weeknight meal planning simple as well as beautifully presented.
“I encourage you to use this book as a starting point, then a guide, then as inspiration for your own cooking.” – Tara Teaspoon
Here are a few of the recipes I have enjoyed making so far with delicious results.
I had everything on hand for this quick dip. It is creamy, savory and delicious as a quick appetizer or afternoon snack.
I really like Tara’s unique technique for cooking dumplings. They are browned first, and then steamed in the same pan. The orange-ginger dipping sauce really brightens up your dumpling experience.
Today’s Recipe: Salmon, Veggie, and Carrot-Ginger Bowl
Zucchini noodles, crunchy cucumbers, and creamy avocado compete as the shining stars next to the quick-cooking salmon.
I served Salmon, Veggie and Carrot-Ginger Bowl to my husband’s clients and they loved it as much as I do. I am so excited to share this recipe with you.
Note:Tara used short-grain sushi rice as her base. I choose to make a lower carb version with fresh cauliflower rice.
Salmon, Veggie, and Carrot-Ginger Bowl
This dish is a light, yet filling, flavorful meal. I used my so-good-you-could-drink-it Tara's Carrot-Ginger Dressing as the saucy drizzle, leaving the salty sweet teriyaki glaze for the baked salmon. Zucchini noodles, crunchy cucumbers, and creamy avocado compete as the shining stars next to the quick-cooking salmon.
- 2 cups cauliflower rice, fresh or frozen Cooked according to package
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons light brown sugar
- ¼ teaspoon garlic powder
- ½ teaspoon sesame oil
- 1 16-ounce salmon filet, cut into 4 pieces
- 2 medium zucchini spiralized or sliced
- 2 Persian cucumbers halved and thinly sliced
- 1 medium ripe avocado pitted and sliced
- 1 recipe Tara's Carrot-Ginger Dressing prepared
- Chopped cilantro
- Toasted sesame seeds black or white
Tara's Carrot-Ginger Dressing
- 3½ tablespoons fresh ginger peeled and chopped
- 1 ½ cups carrots (approx. 4 medium) peeled and cut into pieces
- ½ small yellow onion roughly chopped
- ½ cup rice vinegar
- 2 tablespoons ponzu
- 1 teaspoon sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon granulated sugar
- ¼ cup water
- ½ cup avocado oil
Cook cauliflower rice according to package directions. When done, set aside and keep warm.
Heat broiler to high and place rack 4 to 6 inches from the element. Line a baking sheet or broiler pan with foil.
While rice cooks, in a small bowl, mix together the soy sauce, brown sugar, garlic powder, and sesame oil until the sugar is dissolved.
Dip the salmon pieces in the soy sauce mixture and place on prepared pan. Broil 2 minutes, and then brush with more sauce. Rotate pan and broil 2 minutes more. Repeat brushing, and then rotate pan again, and broil a final 1 to 2 minutes, until salmon is cooked to medium (145°F on an instant-read thermometer). Remove and set aside.
Assemble bowls by dividing cauliflower rice among four bowls; top with zucchini noodles, cucumber, and avocado. Break salmon into pieces and add, then drizzle with Tara's Carrot-Ginger Dressing and top with cilantro and sesame seeds.
Tara's Carrot-Ginger Dressing
In a powerful blender, combine all ingredients except the oil. Blend until very smooth.
Whisk in the oil or pulse in blender for just 2 seconds. Mixing the oil too much will change the color and texture of the dressing. Serve immediately or store in an airtight container in the refrigerator up to 2 weeks.
Live Life Deliciously is filled with inventive and effortless ways to turn basic dishes into something special. I for one appreciate Tara’s style and palette. I think this cookbook will also make a great gift for the fellow cooks in your life.
and then…she paused for thought.
Can you just come quarantine with me and be my personal chef????? You are amazing!!!
You are so kind!
This looks and reads delicious. I am going to try it out. I also want to cook the salmon in an air fryer. How long and what temperature did you use?
It really depends on how thick your salmon is so keep checking it to make sure you don’t over cook it.
Set air fryer to 350° and cook for 10 minutes. The FDA recommends cooking salmon to an internal temperature of 145°
So I made this last night and it was fantastic! I’m going to make it again today because it was so good. A home run! Thank you so much for sharing this great recipe.
I am so happy to hear you love this recipe as much as I do. I have made it several times already. Thank you so much for taking the time to comment.
This looks deliciously healthy and tempting with my favourite salmon :-))
Thank you Angie! It is a recipe I will be making again and again.
That looks very nice. I don’t make “bowls” cause I hate the trend. That’s just me being me. But I’d eat it all on a plate!!! This sounds like a great book. Anyone who works with Martha Stewart has to know what she’s doing!
LOL I don’t usually like the idea of a bowl either. When you cook for two, it is usually too much work. But I was serving guests and this was a perfect meal. I like your idea of just serving it on a plate and eliminate the bowl. All of Tara’s recipes are gorgeously done and I am very impressed with the flavor of the recipes that I have tried.
Back to my vegetarian ways… but I would break my fast for this meal!!! Looks absolutely beautiful and tasty too!!! I may have to substitute something for the salmon!!!
The base of this bowl is so delicious you might be able to eliminate the meat completely. I am not familiar with all the new “alternative” meats, but maybe you could try one of them.
This looks so beautiful and the flavors sound fantastic!
Thanks Sue. This recipe has all the characteristics of a great meal – flavor, nutritional balance and beauty.
This sounds so fresh and light, and I love it that you can find cauliflower rice in a package!
Thanks Susan, it really is light and fresh. I forget how spoiled we are in the U.S. Most all grocery stores carry cauliflower rice. I am so grateful!
Fresh Food in a Flash
I’m intrigued with the carrot ginger dressing. I love all the ingredients. It looks like it makes quite a bit. Do you need it all for the recipe?
Good question. The dressing makes 1 1/2 cups. You can easily cut in half. I used it the next day on a simple salad and it was gone in two days.
David Scott Allen
Looks beautiful and the flavor/texture combination is perfect!
Thanks David. Tara Teaspoon really has perfected her recipes and presentation.
The orange ginger pork dumplings have me drooling, but seriously, everything looks absolutely FABULOUS, Cathy! I’d love to try all of these recipes! Gorgeous photos, as always!
Thanks Christina! The dumplings are a huge hit at my house as well.