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🍣 Japanese · Salad · Easy difficulty · Pescatarian

Anti-Inflammatory Japanese Salmon Power Salad Bowl

An anti-inflammatory power salad bowl with salmon, grated ginger and garlic, Japanese flavours and no gluten.

Prep time
15 min
Cook time
5 min
Total time
20 min
Servings
4
Calories
401 kcal
Protein
34 g
Carbs
19 g
Fat
21 g
Course
Salad

About this Japanese salad

Anti-Inflammatory Japanese Salmon Power Salad Bowl is a Japanese salad built around salmon fillets (about 500 g). It takes about 20 min from start to finish, 15 minutes of prep and 5 minutes of cooking, and serves 4.

Cooking method: salad. Difficulty is rated easy. Pescatarian, and marked gluten-free in our data.

Good for: anti-inflammatory, under 25 minutes, high protein, everyday healthy.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 4 salmon fillets (about 500 g)
  • 4 cups mixed greens
  • 1 avocado, sliced
  • 1 cup broccoli, chopped
  • 1 cucumber, sliced
  • Seasoning: grated ginger and garlic
  • Sauce: 2 tbsp tamari and 1 tbsp rice vinegar
  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Season the salmon with grated ginger and garlic.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  2. Step 2. Cook the salmon for 6 minutes until done; cool slightly.

    Heat
    Medium to high, stir or flip now and then
    Look for
    Golden-brown edges, a steady sizzle and a toasty smell.
    Why it matters
    Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
    Avoid
    Overcrowding the pan: the temperature drops and food steams. Cook in batches.

  3. Step 3. Whisk the sauce (2 tbsp tamari and 1 tbsp rice vinegar) into a dressing.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  4. Step 4. Arrange greens, cucumber and vegetables in bowls.

    Heat
    Off, no heat yet
    Look for
    Pieces are roughly the same size, so they all finish cooking together.
    Why it matters
    Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
    Avoid
    Cutting pieces of mixed sizes: small ones burn while big ones stay raw.

  5. Step 5. Top with the salmon and avocado.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  6. Step 6. Drizzle with dressing and finish with spring onion and nori strips.

    Heat
    Warm plates
    Look for
    Hot food on warm plates with a fresh, bright garnish on top.
    Why it matters
    Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
    Avoid
    Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Add black pepper with turmeric - it boosts absorption.

Equipment you will need

  • Large bowl
  • Whisk
  • Salad tongs

Nutrition per serving

Estimated per serving: 401 kcal, 34 g protein, 19 g carbohydrate and 21 g fat. Roughly 34% of the energy comes from protein, 19% from carbohydrate and 47% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Anti-Inflammatory Japanese Salmon Power Salad Bowl

Substitutions and variations

  • Dress just before serving so the leaves stay crisp.
  • Swap the base for quinoa, bulgur or roasted potatoes to change the character of the dish.
  • Add chickpeas, eggs or grilled fish to turn it into a full meal.

Frequently asked questions about Anti-Inflammatory Japanese Salmon Power Salad Bowl

How long does Anti-Inflammatory Japanese Salmon Power Salad Bowl take to make?

It takes about 20 min in total: 15 minutes of prep and 5 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 401 kcal, with 34 g protein, 19 g carbohydrate and 21 g fat. These are estimates for the recipe's 4 servings.

Is Anti-Inflammatory Japanese Salmon Power Salad Bowl gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

It is pescatarian: it contains fish or seafood but no meat or poultry.

How difficult is it to cook?

It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.

Can I make Anti-Inflammatory Japanese Salmon Power Salad Bowl ahead or freeze it?

Best eaten fresh, because crisp or fresh textures do not survive storage. Prepare components ahead instead, and store leftovers in airtight containers for up to 2 days.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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