Maple Tamarind Salmon Spring Roll Bowls

Spring roll bowl filled with vermicelli noodles and mixed greens, then topped with a baked maple tamarind salmon. These maple tamarind salmon spring roll bowls are delicious and easy to make, perfect for a weeknight dinner.

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

It’s almost summer, and I cannot wait for all the abundance of fruits and vegetables that are going to be in season soon. I get super excited about all the produces at the farmer’s market. All those berries and stone fruits, all those fresh herbs and vegetables.

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

I honestly have to put a limit on how much I can spend at the farmer’s market. If I don’t, I’d buy way too many things. And then I’d end up with more fruits and vegetables than I can eat in a week. Does this happen to anyone else?

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

Summer days mean using fresh produce in my meals, and I can’t think of anything better than spring rolls. They’re my favorite go to meals during the summer. I love that they’re loaded with fresh vegetables, that they’re pretty easy to customize. You can use practically any ingredient, and it will still taste refreshing. It’s exactly my kind of a summer meal.

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

To make things simpler, instead of wrapping all the ingredients in rice paper, I thought we could serve everything in a bowl. Kind of like in a salad form. Chewy vermicelli noodles, mixed greens, fresh herbs, and a moist and flaky baked salmon.

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

This salmon is sooo delicious. It’s marinated in maple syrup, soy sauce, sesame oil, minced garlic, crushed red pepper, and tamarind puree. The salmon is moist and flaky and so flavorful. Especially since the tamarind gives the salmon a hint of sourness to balance out the sweetness of the maple syrup. The longer you marinade the salmon, the more flavorful it will be. Then you’ll use the marinade to cook down into a sauce for your spring roll bowl. Soooo good.

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

Preheat the oven to 400F. Line a baking sheet with parchment. Set aside for now.

Place the salmon filets in a large zip lock bag. I bought two large slices, and cut them in half. In a small bowl, whisk together maple syrup, soy sauce, sesame oil, minced garlic, tamarind puree, and crushed red pepper flakes. Pour over the salmon filets and let it marinade in the fridge for about 20 minutes to a few hours. The longer the salmon sits in the marinade, the more flavorful it will be. However, you’re going to reserve the marinade to use as the sauce for the salmon later so the salmon will be flavorful either way.

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

Place the marinated salmon filet on the baking sheet. Reserve the used marinade for the sauce. Sprinkle black sesame on top of the salmon. Bake the salmon for about 15-18 minutes. About 10 minutes per 1 inch of thickness.

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

Pour the used marinade into a small pot. Heat the marinade for about 5 minutes, stirring every so often. Let the sauce sit for a few minutes to thicken.

In large bowls, add mixed greens and vermicelli noodles. Place the salmon on top. Garnish with fresh herbs and drizzle the maple tamarind sauce on top.

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

Serve the maple tamarind salmon spring roll bowls with chili peppers and wedges of limes if desired.

Enjoy!

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

Maple Tamarind Salmon Spring Roll Bowls | Cooking with a Wallflower

Maple Tamarind Salmon Spring Roll Bowls
 
Prep time
Cook time
Total time
 
Spring roll bowl filled with vermicelli noodles and mixed greens, then topped with a baked maple tamarind salmon. This maple tamarind salmon spring roll bowl is delicious and easy to make, perfect for a weeknight dinner.
Author:
Serves: 2-3 servings
Ingredients
  • 1 pound salmon filet
Maple Tamarind Marinade/Sauce
  • ⅓ cup maple syrup
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 cloves of garlic, minced
  • 1½ teaspoon crushed red pepper
  • 2 tablespoons tamarind puree (optional)
Spring Roll Bowl
  • 2-3 cups cooked vermicelli noodles
  • 3-4 cups mixed greens
  • 2-3 sprigs mint and basil, roughly torn
  • Lime wedges for serving
  • Chili pepper for serving
Directions:
  1. Preheat the oven to 400F. Line a baking sheet with parchment. Set aside for now.
  2. Place the salmon filets in a large zip lock bag. I bought two large slices, and cut them in half. In a small bowl, whisk together maple syrup, soy sauce, sesame oil, minced garlic, tamarind puree, and crushed red pepper flakes. Pour over the salmon filets and let it marinade in the fridge for about 20 minutes to a few hours. The longer the salmon sits in the marinade, the more flavorful it will be. However, you’re going to reserve the marinade to use as the sauce for the salmon later so the salmon will be flavorful either way.
  3. Place the marinated salmon filet on the baking sheet. Reserve the used marinade for the sauce. Sprinkle black sesame on top of the salmon. Bake the salmon for about 15-18 minutes. About 10 minutes per 1 inch of thickness.
  4. Pour the used marinade into a small pot. Heat the marinade for about 5 minutes, stirring every so often. Let the sauce sit for a few minutes to thicken.
  5. In large bowls, add mixed greens and vermicelli noodles. Place the salmon on top. Garnish with fresh herbs and drizzle the maple tamarind sauce on top.
  6. Serve the maple tamarind salmon spring roll bowl with chili peppers and wedges of limes if desired.

 

9 comments

  1. Mark Johnson says:

    This salmon dish sounds delish, Andrea! I also love the farmer’s market experience, though here in the desert of Arizona it is ending now until the heat subsides in October.

Leave a Reply to Ray Laskowitz Cancel reply