Ginger Soy Poached Salmon Bowl
Prep time
Cook time
Total time
Recipe adapted from Chef Michael Smith Fast Flavours Cookbook
Serves: 4
  • 1 cup water
  • ¼ cup gluten-free soy sauce
  • 2 tablespoons coconut palm sugar
  • 2 tablespoons grated ginger
  • ½ teaspoon of your favorite hot sauce
  • 4 4oz fresh salmon fillets
  • 4 green onions, thinly sliced
  • 1½ cups dry quinoa
  • 3 cups water (for quinoa)
  • 20 spears of asparagus
  • ½ cup diced cucumber
  • ½ cup shredded carrot
  • ½ cup thinly sliced red cabbage
  1. Get the quinoa started in a rice cooker or on the stovetop. Follow directions on package for quinoa.
  2. Meanwhile poach the salmon. Match your favorite heavy skillet with a tight fitting lid.
  3. Pour the water, soy sauce, coconut sugar, hot sauce, and ginger together in the skillet.
  4. Bring to a vigorous simmer over high heat, then lower to a slow, steady simmer. Nestle the salmon fillets in the mixture and cover the pan. Let simmer for 5 minutes then gently flip the salmon fillets.
  5. Cover and simmer until cooked through, about 4-5 more minutes.
  6. Steam the asparagus for 4-5 minutes, and slice/chop the carrot, cucumber, and cabbage.
  7. Divide the quinoa and cooked asparagus, raw carrot, cucumber, and cabbage among 4 bowls. Position the salmon on each pile of quinoa and veggies, and spoon the sauce over evenly. Sprinkle with green onion to garnish.
  8. Enjoy!
Nutritional Information
Serving size: 1 salmon fillet, with ¾ cup brown rice, 5 spears asparagus & sauce Calories: 405 kcal Fat: 10.9g Saturated fat: 1.8g Unsaturated fat: 6.9g Carbohydrates: 41.8g Sugar: 3.4g Fiber: 4.2g Protein: 34.7g
Recipe by Nutrition in the Kitch at