Chili & Ginger Salmon Rice Bowls with Spring Onions

chili ginger salmon bowls with spring onions

Nothing bridges the gap between healthy and filling quite like a rice bowl, and this chili & ginger salmon version is a weeknight staple. When choosing a chili crisp for the marinade, select one with a medium spice level and lots of garlic to impart a nice toasty flavor to compliment the spicy-sweet ginger liqueur. Hanson Vineyards Riesling is tart and acidic with a cooling minerality, making it an incredible pairing for this bright, spicy dish. Dry Riesling always plays well with spice, but the spring onions, ginger, and basil highlight the wine’s flavors of lime and green apple.

This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at


  • ½ cup New Deal Ginger Liqueur

  • 1 TBSP chili crisp (we love Kari Kari Garlic Chili Crisp for this)

  • 1 12 ounce skin-on filet of salmon

  • 2-3 persian cucumbers, sliced very thinly on a mandoline

  • 2 TBSP rice vinegar

  • ½ TSP sugar

  • ½ TSP kosher salt

  • 1 watermelon radish, sliced very thinly on a mandoline

  • Olive or grapeseed oil

  •  2-3 spring onions, roughly chopped

  • Steamed rice

  • Chopped basil



  1. Combine the Ginger Liqueur and chili crisp in a medium bowl or resealable plastic bag. Add the salmon to the marinade and refrigerate for 30 minutes.

  2. While the salmon marinates, combine the cucumbers with the rice vinegar, sugar, and salt in a small bowl. Set aside to allow the cucumbers to gently pickle.

  3. Preheat the oven to 350 degrees.

  4. Remove the salmon from the marinade and pat dry, reserving the leftover marinade. Add a small glug of oil to a pan set over medium-high heat and sear the salmon, skin-side down, for 4-5 minutes. Season the salmon with a sprinkle of salt. Flip the salmon, and cook skin-side up for 1 minute. Transfer the salmon to an oven-safe dish and bake for 5 minutes or until the flesh is just opaque. Set the salmon aside.

  5. In the same pan you used to sear the salmon, and keeping it over medium-high heat, add another small glug of oil along with the spring onions. Saute the onions until they have softened, roughly 3-5 minutes, then add the reserved marinade to the pan. Reduce the heat to medium-low and simmer until the sauce has thickened and the smell of alcohol has fully burned off, about 5 more minutes. If the sauce gets too thick, add a few tablespoons of water until you reach the desired consistency.

  6. Build your bowl: top a scoop of steamed rice with a piece of the salmon, a heap of the pickled cucumbers, some of the sliced radishes, and a spoonful of the spring onion sauce. Top with chopped basil and enjoy!


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