Blood Orange Ginger Glazed Salmon Bowls

🥘 Ingredients

• black pepper
  1 tsp
• blood orange
  1 unit
• cooking oil
  1 tbsp
• ginger paste
  1 tsp
• mini cucumber
  1 unit
• rice wine vinegar
  2 tbsp
• salmon
  10 oz
• salt
  1 tsp
• scallions
  3 pieces
• sesame seeds
  1 tsp
• spicy mayo
  2 tbsp
• sugar
  ½ tsp
• sweet potato
  1 lb
• sweet soy glaze
  2 tbsp
• white rice
  ¾ cup

🍳 Cookware

• small bowl
• baking sheet
• medium bowl
• large pan

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Dice sweet potato into ½-inch pieces. Trim and finely dice mini cucumber . Halve blood orange ; squeeze juice from half into a small bowl . Peel remaining blood orange; dice segments into ½-inch pieces. Trim and thinly slice scallions , separating whites from greens.

   sweet potato: 1 lb, mini cucumber: 1 unit, blood orange: 1 unit, scallions: 3 pieces
3. 

   3

   Toss sweet potato on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 15 minutes to ⏱️ 20 minutes .

   cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   While sweet potato roasts, in a second medium bowl , combine rice wine vinegar , sugar , and a pinch of salt. Add cucumber and toss to coat. Set aside until ready to serve.

   rice wine vinegar: 2 tbsp, sugar: ½ tsp
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add salmon ; cook, turning occasionally, until lightly browned on all sides and cooked through ⏱️ 4 minutes to ⏱️ 6 minutes . Be very gentle when flipping. If it begins to flake, do not fret—it will still be delicious.

   salmon: 10 oz
6. 

   6

   Fluff white rice with a fork. Divide rice between bowls. Top with roasted sweet potato and cooked salmon. In a small bowl, whisk together sweet soy glaze , ginger paste , spicy mayo , and sesame seeds . Drizzle glaze over salmon. Top with pickled cucumber salad, blood orange segments, and scallions. Serve immediately.

   white rice: ¾ cup, sweet soy glaze: 2 tbsp, ginger paste: 1 tsp, spicy mayo: 2 tbsp, sesame seeds: 1 tsp