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Thai Salmon Bowl with Sorghum & Peanut Sauce

https://www.sorghumcheckoff.com/recipes/thai-salmon-bowl-with-sorghum-peanut-sauce/

Prep Time

10 Minutes

Make Time

15 Minutes

Yield

2

Sorghum Form

Tender lime-glazed salmon and crisp veggies layered over nutty sorghum, finished with a creamy ginger-peanut sauce.

To ensure food safety, the USDA recommends cooking seafood to an internal temperature of 145°F.

Ingredients

Base Ingredients:

  • 2 cups cooked whole grain sorghum
  • 2 fillets of salmon (4-6 oz. each), skin removed and cut into cubes
  • 1 tsp soy sauce or tamari
  • 1 tsp lime juice
  • 1 tsp sorghum syrup
  • 1 tsp grated ginger
  • 1 clove grated garlic
  • 1/2 tbsp olive oil

Peanut Sauce Ingredients:

  • 1/4 cup peanut butter
  • 1 1/2 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • 1 tbsp sorghum syrup
  • 1 tsp grated ginger
  • 1 clove grated garlic
  • 1 tsp rice vinegar (optional)
  • 1 – 3 tbsp warm water (to thin sauce)

Fresh Vegetable Ingredients (adjust to taste):

  • 1/2 cup shredded purple cabbage
  • 1/2 cup shredded green cabbage
  • 1/2 julienned carrots
  • 1/2 cup julienned cucumber
  • 3 – 4 radishes, thinly, sliced
  • 1 – 2 green onions, sliced
  • Fresh cilantro (optional)
  • Chopped peanuts or cashews for topping
  • Sesame seeds for garnish

Instructions

Base Instructions:

  1. Preheat oven to 400°F or use an air fryer. In a bowl, toss the cubed salmon with soy sauce, lime juice, sorghum syrup,ginger, garlic and oil. Place the salmon cubes on parchment-lined baking tray or in the air fryer basket.
  2. Bake for 10 – 12 minutes or air fry at 375°F for 8 – 10 minutes until salmon is cooked and caramelized.

Peanut Sauce Instructions:

  1. In a small bowl, whisk together all sauce ingredients.
  2. Add warm water, one tablespoon at a time, until you reach a pourable consistency.

Assembly Instructions:

  1. In two serving bowls, divide the cooked sorghum as a base.
  2. Arrange colorful piles of cabbage, carrots, cucumber and radishes. Add the cooked salmon on top.
  3. Drizzle generously with peanut sauce. Garnish with chopped peanuts, green onions, sesame seeds and cilantro.

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