Gluten-Free Umami Salmon Bowls
San-J has done it again! First it was a wide variety of trusted gluten-free tamari soy sauces, then cooking sauces like Szechuan sauce, then slow cooker simmer sauces, and now their newest line of Splash sauces. I’ve used their Umami Tamari Splash sauce in my delicious new Gluten-Free Umami Salmon Bowls recipe.
I’ll be honest here, I don’t typically start my blog posts gushing about a product or brand. San-J, though, is near and dear to my heart for a number of reasons. First, they’re one of our longest advertising partners, but more importantly, they consistently make gluten-free a top priority in their product line. Where many businesses making similar products add wheat to reduce cost, San-J chooses to use pure soybeans and avoid gluten altogether in their products. I love that about them. Their new Splash sauces come in Citrus, Sweet, and Umami. The Citrus is much like a ponzu sauce, the Sweet contains a hint of maple syrup and brown rice syrup, and the Umami has undertones of black garlic, red miso, shiitake, and tomato. All of these sauces can be used in place of soy sauce and they contain 55-70% less sodium than their original soy sauce.
The Umami, which I used here, is really good! It adds a lot of great flavor with just one product and it goes very well on the salmon and mushrooms.
Gluten-Free Umami Salmon Bowls Recipe
Ingredients
- 2 tablespoons vegetable oil
- 4 ounces cremini mushrooms , sliced
- 2 tablespoons San-J Umami Tamari Splash
- 1 head bok choy , thinly sliced
- 1 teaspoon seasoned rice vinegar
- 2 (6 ounce) salmon filets, skin on
- 2 cups cooked rice
- ½ cup red cabbage , thinly sliced
- Pickled red onions
- Pickled ginger
- Fresh cilantro leaves
Instructions
- Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally until they have released their liquid and are soft, about 5 minutes. Remove to a small bowl and toss with 1-2 teaspoons of the Umami Tamari Splash. Set aside.
- Add the bok choy to the pan and cook until wilted, 2-3 minutes, stirring often. Remove to a small bowl and toss with the vinegar.
- Wipe out the skillet and heat the remaining tablespoon of oil until shimmering. Add the salmon, skin-side down and cook, undisturbed, until the skin is crisp, and they can easily be flipped over in the pan without tearing the skin. Cook for another minute or two or until the salmon reaches your desired doneness. Brush all sides of the salmon with the remaining Umami Tamari Splash.
- Divide the rice among 2 bowls. Top with the salmon, mushrooms, bok choy, cabbage, pickled onions, pickled ginger, and cilantro.
Nutrition
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
