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.
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:
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.
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.
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.
Serve the maple tamarind salmon spring roll bowl with chili peppers and wedges of limes if desired.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2019/05/29/maple-tamarind-salmon-spring-roll-bowls/