If you’re a fan of sweet and savoury flavors, then you’ll love these maple-glazed salmon rice bowls. The salmon is treated to a simple five-ingredient marinade, lightly pan-fried, and served over rice. Using components like leftover rice makes it a quick dinner option. Plus, it's a great option for packing work lunches.

Ingredients

2 salmon fillets (5 to 6 ounces/142 to 170 g each; see Tip 1)
3 tbsp low-sodium soy sauce
3 tbsp maple syrup
1 tsp fresh ginger, minced
¼ tsp garlic powder
2 tbsp olive oil, divided

For Serving
2 cups (400 g) cooked white rice
1 avocado, peeled, pitted and sliced
½ cup (110 g) finely shredded carrots
Sesame seeds, optional

Directions

  1. Slice the salmon into 1-inch (2.5 cm) cubes (see Tip 2).
  2. Mix the soy sauce, maple syrup, ginger, garlic powder, and 1 tablespoon of oil in a large bowl or container. Add the salmon, and turn to coat in the marinade. Let marinate for at least 20 minutes at room temperature or for up to 1 hour in the refrigerator.
  3. Heat the remaining 1 tablespoon of oil in a medium nonstick pan over medium heat. Remove the salmon from the marinade, reserving the marinade (see Tip 3). Add the salmon to the pan, and cook until opaque, 2 to 3 minutes on one side, then flip and cook the other side until golden on all edges, 1 to 2 minutes more (see Tip 4).
  4. Serve over white rice, and top with avocado, shredded carrots, and sesame seeds, if using.

    Storage
    Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 1-2 min per side, until warmed through.

Tips

  1. Press salmon fillets firmly to check for bones before using.
  1. If preparing this for a baby, you can set aside a few pieces of salmon to cook without the marinade and assemble their bowl separately.
  2. If you would like to use the remaining fish marinade as a sauce safely, pour it into a saucepan over medium-high and bring it to a complete boil, cooking until the temperature reaches 165°F (75°C), about 5 minutes. Remove from the
    heat, and let cool. This will ensure that all the bacteria have been killed and the marinade is safe to eat.
  3. Prefer to bake? Bake the salmon at 400°F (200°C) for 12 to 15 minutes, until opaque and golden on all edges.

Excerpted from Feeding Tiny Bellies: Over 100 Baby-Led Weaning, Toddler, and Family Recipes by Lily Payen. Copyright © 2024 Lily Payen. Published by DK. Reproduced by arrangement with the Publisher. All rights reserved.