Ginger, Honey and Tamari Glazed Salmon Buddha Bowls

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  • Total Time: 0 hrs 55 mins
  • Hands-on Time: 0 hrs 20 mins
  • Makes: 4 servings

Want to start making more fresh fish at home in 2021? This recipe is for you! We seasoned wild salmon with a mix of Simply Organic Ginger, Five Spice Powder and Crushed Red Pepper and seared it over high heat before topping it with a tamari, ginger and honey glaze. Serve the fish over an easy Simply Organic Black Sesame flecked rice and round it all out with some bittersweet bok choy!


  • 1 tablespoon Simply Organic Ginger

  • 1/4 teaspoon Simply Organic Five Spice Powder

  • 1/4 teaspoon Simply Organic Red Crushed Pepper

  • kosher salt and freshly ground black pepper, to taste

  • 4 (6-ounce) center cut salmon fillets

  • 1/4 cup soy sauce (or Tamara if you are gluten free)

  • 1 tablespoon honey

  • 1 tablespoon canola oil

  • 1/2 tablespoon sesame oil

  • 4 heads baby boy choy, halved, washed and dried

  • 1/2 tablespoon raw cane sugar

  • 1 avocado, shaved or sliced

  • black sesame rice, for serving (recipe below)

  • for garnish watermelon radish, thinly sliced, for garnish

  • fresh red chili, thinly sliced, for garnish

  • purple radish, thinly sliced, for garnish

  • For the Black Sesame Rice:

  • 1 cup jasmine rice, rinsed

  • 1 teaspoon salt

  • 2 cups water

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon Simply Organic Black Sesame Seed

  • for garnish Simply Organic Black Sesame Seed

  • 1 tablespoon sliced scallions


    For the Salmon and Bok Choy

    1. Combine ½ tablespoon of the ground ginger with five spice, red pepper flakes and a pinch of salt and pepper. Let salmon sit at room temperature for about 10 minutes.

    2. Meanwhile bring the soy sauce and remaining ginger to a simmer in a small saucepan. Let cook at a rapid simmer for about 30 seconds then remove from heat, stir in honey and set aside.

    3. Once the salmon has sat for 10 minutes, pat the fillets dry and season on both sides with spice mixture.

    4. In a coated cast iron skillet, or heavy bottomed frying pan, add the oil and heat over medium high heat until shimmering. Add salmon (skin side up) and cook for about 4 minutes, or until salmon is golden brown and can easily move around the pan. Flip salmon and cook for another 3 minutes. Place cooked salmon on a large plate or platter and divide the glaze among the four filets. Tent loosely with foil while you cook the bok choy.

    5. Sprinkle the bok choy with sugar and heat the sesame oil in the same skillet. Add half of the bok choy cut side down to the skillet and cook undisturbed for about 1 minute. Add 3 tablespoons of water and cover and cook until bok choy is bright green, about 3 minutes. Remove cooked bok choy choy from skillet and repeat with remaining vegetables.

    6. To serve, fill 4 bowls with sesame rice and top with cooked salmon, bok choy and avocado.

    For the Black Sesame Rice

    1. Add rice, water and salt to a small saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook for about 15 minutes, or until all of the water has been absorbed. Remove from heat and let set for 5 minutes.

    2. Fluff rice with a fork, then stir in sesame oil, sesame seeds and scallions.

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