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Charred Salmon Bowl

  • Seafood
Time20 Minutes Time2 TimeAsian
Charred Salmon in a bowl with rice and asian greens

Inspired by the bold flavours of East Asian cuisine, this Charred Salmon Bowl brings together elements from Korean and Japanese cooking. Smoky, charred salmon pairs with tangy, fermented kimchi, while spicy sriracha-coated Asian greens add a punch of heat, Crisp, smashed cucumber and nutty brown rice balance the bowl, creating a meal that celebrates vibrant flavours and healthy eating.

ingredients

For the Salmon:

  • 2 salmon fillets (about 150–200g each)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp Angus & Oink Sriracha Seasoning
  • 1 tsp olive oil
  • Salt & pepper, to taste

For the Bowl:

  • 200–300g cooked brown rice
  • 60g kimchi
  • 200g mixed Asian greens (bok choy, tenderstem broccoli, edamame, kale or similar)
  • 2 tsp sriracha (adjust to taste)
  • ½ a small cucumber, sliced and “smacked” (lightly crushed)
  • 1 tsp rice vinegar (optional, for cucumber)
  • 1 tsp sesame oil (optional, for cucumber)
  • 1 tsp soy sauce (optional, for cucumber)
  • 1 tsp sesame seeds, for garnish
  • Spring onions, sliced, for garnish
  • Lime wedge, for garnish

Buy the items

Sriracha Seasoning
Sriracha Seasoning
215g £8.99
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Directions

  1. Marinate the salmon: Brush fillets with soy sauce, sesame oil, a pinch of salt and pepper, and the Angus & Oink Sriracha Seasoning. Set aside for 10 minutes.
  2. Cook the salmon: Heat olive oil in a non-stick pan over medium-high heat. Sear salmon skin-side down until crispy, about 4–5 minutes, then flip and cook another 2–3 minutes until cooked through. Alternatively, you can use an air fryer for this stage.
  3. Prepare greens: In a small pan, sauté Asian greens with sriracha for 2–3 minutes until wilted but still vibrant.
  4. Prepare cucumber: Lightly smash cucumber slices with the flat side of a knife or rolling pin. Mix with a little salt, rice vinegar, sesame oil and soy sauce, then set aside.
  5. Assemble the bowl: Divide brown rice between two bowls. Top with kimchi, sriracha greens, smashed cucumber, and salmon fillets.
  6. Garnish: Sprinkle with sesame seeds, spring onion, lime wedges and a drizzle of extra sriracha if desired, then serve.

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