Sweet & Spicy Salmon Bowls

star
Back to From Our Hestan Kitchen to Yours

Shop Best Sellers

View all
SET SAVINGS
The NanoBond 10-Piece Titanium Ultimate Cookware Set, featuring frying pans, saucepans with lids, a sauté pan with lid, and a stockpot with lid, is displayed on a white marble countertop with a marble backsplash.
A 10-Piece Titanium Ultimate Cookware Set by NanoBond glistens on a white marble countertop, showcasing pots and pans in varying sizes with lids. A saucepan hangs elegantly on a hook, while a frying pan sits in front. A small potted plant and onions enhance the kitchen scene.

NanoBondMolecular Titanium

10-Piece Titanium Ultimate Cookware Set

$1,999.95 USD $2,390.00 USD Save $390.05
SPECIAL OFFER
A clean NanoBond Titanium Skillet with a metal handle sits on a white marble countertop. This nonreactive pan ensures superior cooking performance, and its reflective surface adds to the tidy look of the area.
A NanoBond Titanium Skillet with cooked chicken thighs on lime slices sits on a wooden table, surrounded by cucumber and radish salad, stacked flatbreads, utensils on a napkin, and two glasses of white wine.

NanoBondMolecular Titanium

Titanium Skillets · Small (8.5-Inch)

$199.95 USD $300.00 USD Save $100.05
SET SAVINGS
The Thomas Keller Commercial Clad Stainless Steel 11-Piece Cookware Set features saucepans with lids, a stock pot, frying pans, and sauté pans—all designed for professional results and shown neatly arranged on a white marble countertop.
The Thomas Keller Commercial Clad Stainless Steel 11-Piece Cookware Set, featuring pans and pots with lids, sits stacked on a stovetop against a white marble backsplash—ideal for anyone seeking professional-quality cookware.

Thomas Keller Commercial CladCommercial Stainless Steel

Stainless Steel 11-Piece Cookware Set

$899.95 USD $1,750.00 USD Save $850.05
SET SAVINGS
Two Hestan OvenBond Tri-ply 3-Piece Set stainless steel sheet pans rest on a white marble surface, one diagonally atop the other with a wire rack inside. Both have wide, flat handles for easy handling.
Two stainless steel sheet pans from the Hestan OvenBond Tri-ply 3-Piece Set are shown—one with a rack. The smaller pan contains cherry tomatoes; the larger holds yellow squash and zucchini. Both rest on a white surface.

Hestan OvenBond

OvenBond Tri-ply 3-Piece Set

$249.95 USD $310.00 USD Save $60.05
New
SET SAVINGS
The CopperBond Copper Induction Set, 24-Piece—handcrafted in Italy—features stainless steel and copper pots, pans, mixing bowls, strainers, trays, and racks, all displayed on a white surface.
The CopperBond Copper Induction Set, 24-Piece, handcrafted in Italy, is stacked on a wooden shelf and green counter with baking trays, a colander, and utensils. Decorative plants and sliced limes add a fresh accent.

CopperBondCopper Induction

Copper Induction Set, 24-Piece

$2,999.95 USD $3,990.00 USD Save $990.05

Sweet & Spicy Salmon Bowls

Recipe courtesy of Aly Romero

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

Asian Inspired

Category

Entree, Main Course

-

Ingredients

  • Rice of your choice; jasmine, basmati, brown or quinoa

  • ½ red onion, thinly sliced
  • 1 Persian cucumber, sliced thinly
  • ½ cup rice vinegar, plus 2 Tbsp. water
  • ¼ cup extra virgin olive oil, plus more for veggies
  • 6 cloves of garlic, minced
  • Salmon Marinade: 2 Tbsp. gochujang, 2 Tbsp. soy sauce, 1 Tbsp. honey, 1 Tbsp. water
  • 4 salmon filets
  • 2 cups broccoli florets
  • 1 cup shitake mushrooms, sliced lengthwise
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • Fresh cilantro, chopped for garnish

blank

  • Thomas Keller Insignia TITUM Nonstick 11” Skillet

Directions

  1. Preheat oven to 400F convection bake.

  2. Prepare rice, quinoa or grain of your choice.

  3. Add sliced cucumbers and red onions to a small bowl with rice vinegar and 2 Tbsp. water. Place in the fridge until you’re ready to plate.

  4. In a large non-stick pan, heat extra virgin olive oil over medium heat. Add diced garlic and fry until golden brown. Remove garlic with a slotted spoon and reserve for garnish. Remove about half of the oil.

  5. Make marinade by combining gochujang, soy, honey, and water in a bowl, whisk to combine. Separate some of the marinade and brush marinade over salmon filets on all sides. Reserve the remaining marinade to drizzle over the top at the end.

  6. Add the broccoli and shitake mushrooms to a baking sheet, toss with extra virgin olive oil, salt and pepper. Bake on top rack for 15 mins.  After 15 mins. toss the veggies and cook for an additional 5 mins. until crispy and golden, remove.

  7. Heat the same skillet over medium low heat and add salmon, cook for about 4 mins. Watch it to make sure it doesn’t get too dark, if it starts to darken too quickly, reduce heat slightly. Flip and cook another 4-5 mins. on the other side until desired doneness. Cook time may vary, depending upon how thick the cut of salmon is.

  8. To assemble, scoop rice in the bottom of a shallow bowl, top with the crispy veggies, a filet of salmon, a drizzle of the remaining marinade sauce, some pickled cucumbers and onions, chopped fresh cilantro and fried garlic.