Apricot Ginger Teriyaki Glazed Salmon Rice Bowl with Pickled Cucumber and Sesame Greens

Apricot Ginger Teriyaki Glazed Salmon Rice Bowl with Pickled Cucumber and Sesame Greens

Bright, balanced, and fast to make. This rice bowl showcases Coo Moo Jams Apricot Ginger Teriyaki Glaze brushed on pan-seared salmon for a glossy sweet-savory finish, balanced by quick-pickled cucumbers, nutty sesame greens, and a citrusy drizzle. A weeknight favorite that looks restaurant-ready.

Ingredients

• 4 salmon fillets, 4-5 ounces each, skin on
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons neutral oil (canola or vegetable)
• 6 tablespoons Coo Moo Jams Apricot Ginger Teriyaki Glaze, divided
• 2 cups cooked short-grain or jasmine rice (hot)
• 1 large English cucumber, thinly sliced
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine sea salt (for pickling liquid)
• 4 cups baby spinach or baby bok choy leaves
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon toasted sesame seeds, plus more for garnish
• 2 scallions, thinly sliced on the bias
• 1 small orange or lime, zested and juiced (about 2 tablespoons juice)
• Optional: pinch red pepper flakes for heat

Instructions

1. Prepare pickled cucumber: In a bowl combine rice vinegar, sugar, and 1/2 teaspoon salt. Stir until sugar dissolves. Add sliced cucumber, toss, and set aside at room temperature to quick-pickle while you prepare other components, at least 10 minutes.
2. Season salmon: Pat salmon dry with paper towel. Sprinkle each fillet with kosher salt and black pepper on both sides. Reserve 3 tablespoons Apricot Ginger Teriyaki Glaze for finishing; keep at the ready.
3. Make sesame greens: In a medium skillet over medium heat add toasted sesame oil. When shimmering, add baby spinach or bok choy leaves and sauté 1 to 2 minutes until just wilted. Stir in soy sauce, toasted sesame seeds, and half the scallions. Remove from heat and squeeze in 1 tablespoon citrus juice and a little zest. Keep warm.
4. Cook salmon: Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons neutral oil. When oil is hot but not smoking, place salmon fillets skin-side down. Press gently with a spatula for 10 seconds to prevent curling. Cook 4 to 5 minutes skin-side down until skin is crisp and salmon is cooked two-thirds of the way through.
5. Flip and glaze: Flip fillets and spoon 3 tablespoons Apricot Ginger Teriyaki Glaze over tops. Allow glaze to bubble and slightly caramelize while salmon finishes cooking, about 2 to 3 minutes for medium doneness. If glaze thickens too quickly, lower heat to avoid burning. Remove salmon to a plate and tent loosely with foil to rest 2 minutes.
6. Assemble bowls: Divide warm rice among four bowls. Arrange a portion of sesame greens on one side and a small pile of pickled cucumber on another. Place a glazed salmon fillet over the rice. Drizzle each bowl with the remaining 3 tablespoons glaze warmed slightly (brush or spoon on) and finish with a squeeze of citrus juice and a sprinkle of remaining scallions, extra sesame seeds, and a light dusting of zest.
7. Serve: Offer lime or orange wedges and, if you like heat, a pinch of red pepper flakes. Enjoy immediately while the salmon is glossy and the rice is warm.

Notes

• To make ahead: Cook rice and quick-pickle cucumbers up to one day ahead and store separately. Reheat rice and reheat a small amount of glaze for finishing salmon.
• Creative use of the glaze: Stir 1 tablespoon of the Apricot Ginger Teriyaki Glaze into plain yogurt or Greek yogurt with a squeeze of lemon to make a creamy citrus-y dipping sauce for leftover bowl elements.
• Vegetarian swap: Replace salmon with thick slices of seared halloumi or marinated tofu, and glaze the same way.