Maple Soy Salmon Bowls

Glazed salmon over brown rice with edamame and shredded carrot

• Prep: 20 min
• Cook: 18 min
• Serves 8
• Difficulty: medium

Salmon fillets roast with maple-soy glaze, served over brown rice with shelled edamame, shredded carrot, and sliced scallions.

Why crews like it: Brain food after a long shift. Balanced macros in a bowl that looks as good as it tastes.

Ingredients

• 4 lb salmon fillets
• 3 cups brown rice
• 3 cups shelled edamame
• 3 whole carrots
• 0.25 cup maple syrup
• 0.25 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 4 cloves garlic cloves
• 1 tbsp fresh ginger
• 2 tbsp sesame oil
• 6 whole green onions
• 2 tbsp toasted sesame seeds

Instructions

1. Cook brown rice: Simmer brown rice until tender and chewy, about 35–40 minutes. Fluff with fork so grains stay separate, not mashed or sticky.
2. Mix maple soy glaze: Whisk maple syrup, soy sauce, vinegar, garlic, ginger, and 1 tbsp sesame oil until combined and slightly thickened.
3. Roast salmon: Place salmon on parchment-lined pans. Brush half the glaze. Bake at 400°F 12–14 minutes, brush again, finish 2–4 minutes until 125–130°F at center.
4. Warm edamame: Steam or microwave edamame 2–3 minutes until bright green and heated through. Toss with pinch of salt and remaining sesame oil.
5. Assemble bowls: Flake or slice salmon over rice with edamame and carrot. Drizzle extra glaze, top with scallions and sesame seeds.

Tonight's spread

• Miso soup in cups.
• Seaweed salad from the store if available.

Hall tips

• Do not overcook salmon—it keeps cooking on hot rice during assembly.
• Use real maple syrup; pancake syrup burns faster and tastes flat.
• Offer sriracha mayo for crews who want creamy heat.

Meal prep

Cook brown rice ahead—it takes longer than white. Mix glaze in advance. Station: Roast salmon on parchment for easy release and quick pan cleanup. Station: Keep edamame warm in a small baking dish separate from rice to avoid sogginess. Station: Glaze salmon twice—mid-cook and final 2 minutes—for shiny lacquered finish.

Leftovers

• Salmon flaked into a grain salad with extra edamame.
• Cold salmon on greens with ginger dressing next shift.

• Half-sheet pans
• Rice cooker or large pot

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