BC Blueberry Glazed Salmon Bowl
BC Blueberry Glazed Salmon Bowl
A vibrant centre-of-plate grain bowl built around a BC blueberry-ginger glaze on pan-seared salmon, served over jasmine rice with pickled cucumber, edamame, and a sesame-blueberry vinaigrette. A standout option for fast-casual and full-service operations alike.
| Prep Time: 20 minutes | Cook Time: 25 minutes | Portions: 12 |
Ingredients
Blueberry-Ginger Glaze
- 2 cups fresh or frozen BC blueberries
- ¼ cup low-sodium soy sauce
- 3 tbsp pure maple syrup
- 2 tbsp rice wine vinegar
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp cornstarch dissolved in 1 tbsp cold water
Sesame-Blueberry Vinaigrette
- 1 cup frozen BC blueberries, thawed
- 3 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp honey
- Salt to taste
Bowl Assembly (per 12 portions)
- 12 × 5 oz salmon fillets, skin on
- 6 cups cooked jasmine rice (½ cup per bowl)
- 3 cups shelled edamame, thawed
- 3 cups cucumber, thinly sliced and quick-pickled
- 1½ cups fresh BC blueberries
- ½ cup sliced green onions
- 3 tbsp toasted sesame seeds
- Salt and white pepper to taste
- Vegetable oil for searing
Instructions
Blueberry-Ginger Glaze
- Combine blueberries, soy sauce, maple syrup, rice wine vinegar, ginger, and garlic in a heavy-bottomed saucepan over medium heat.
- Bring to a gentle simmer, stirring occasionally, and cook until blueberries have broken down, approximately 8–10 minutes.
- Add sesame oil and cornstarch slurry, stirring continuously until the glaze thickens to a glossy consistency, approximately 2 minutes.
- Remove from heat and cool to room temperature. Transfer to a labeled and dated container. Store refrigerated at 40°F or below for up to 5 days.
Sesame-Blueberry Vinaigrette
- Combine all vinaigrette ingredients in a blender and blend on high until completely smooth, approximately 60 seconds.
- Taste and adjust seasoning. Store in a sealed, labeled, and dated container at 40°F or below. Shake well before service.
Assembly
- Season salmon fillets with salt and white pepper. Heat a heavy-bottomed skillet over medium-high with a light coat of vegetable oil.
- Sear salmon skin-side down for 4–5 minutes until skin is crispy, then flip and cook 2–3 minutes until internal temperature reaches 145°F.
- In the final minute, brush each fillet generously with blueberry-ginger glaze and allow it to caramelize.
- Build each bowl: ½ cup jasmine rice as the base. Arrange ¼ cup edamame, ¼ cup pickled cucumber, and 2 tbsp fresh blueberries around the rice.
- Place one glazed salmon fillet on top. Drizzle with 2 tbsp sesame-blueberry vinaigrette. Garnish with green onions and toasted sesame seeds. Serve immediately.
Recipe Tip
The blueberry-ginger glaze works equally well on grilled chicken thighs or tofu for a plant-forward variation.
Batch the glaze and vinaigrette at the start of the week to reduce prep time during service. Frozen BC blueberries perform seamlessly in both components — no quality compromise, and strong colour payoff.
