Dijon Butter Salmon Bowls

Pickled ginger radishes and avocado complement this delicious and easy to prepare dish

Dijon Salmon Butter Bowls are very easy to prepare and, when taken together, contain an abundance of delicious and nutritious ingredients. I like to make Pickled Ginger with Radishes as a side which also lets me employ another Veteran Move and use both my slicing mandolins large and small!

Salmon contains heart-healthy fats, vitamins, minerals and protein. In fact, wild-caught salmon’s nutrition profile makes it one of the world’s healthiest foods thanks to its high content of omega-3 fatty acids.

The Omega-3 fatty acids found in fish like salmon are credited with improving eyesight, heart and skin health as well as slowing cancer development.

Research suggests that the omega-3 fatty acids found in salmon and other fish contain natural anti-inflammatory properties and could help enhance bone health and ease conditions like osteoporosis.

It’s also well established that wild-caught salmon contains up to 25 percent more vitamin D than farmed salmon. This is important as vitamin D deficiency is linked to everything from cancer to multiple sclerosis to rheumatoid arthritis and heart disease.



Preparing Pickled Ginger Radishes prior to serving this salmon bowl gives you a tasty option to add
2 ounces freshly grated ginger (see below), 4 radishes thinly sliced (see below), 4 tablespoons rice vinegar, 2 tablespoons water, 1 teaspoon sugar, 1/2 teaspoon salt


Place the ginger and radish slices in a jar. In a bowl, whisk together the vinegar, water, sugar and salt. Pour it over the ginger and let it sit for at least 30 minutes. Store it in the fridge for a few days!

I use my mandolins to produce reliably thin slices of ginger and radish
For reliably thin slices of ginger or garlic I use my garlic mandolin (left). The larger mandolin (right) slices radishes, cucumber, zucchini, carrots etc



Once you've prepared the Dijon  sauce all that's needed is to pop the salmon into a preheated oven
  • 2- 4 salmon fillets (or 1- 2 lb salmon filet)
  • 4 tablespoons unsalted butter
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 cups cooked brown jasmine rice
  • 4 green onions sliced
  • 1 avocado thinly sliced
  • pickled ginger radishes to taste
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon toasted sesame oil


  • Preheat the oven to 425 degrees F and line a sheet pan with parchment paper or foil.
  • In a bowl, stir together the butter, mustard, garlic powder, salt and pepper.
  • Place the salmon filet on the the sheet. Rub the top of each filet with the butter mixture, covering it completely.
  • Roast for 15 minutes, until the salmon easily flakes with a fork and the top is slightly golden. Remove to assemble bowls.
  • To assemble the bowls, add 1/2 to 1 cup of rice in each bowl. Top with sliced green onions, avocado and, if you prepared them, Pickled Ginger with Radishes.
  • Drizzle each bowl with soy sauce and sesame oil.


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