Grilled Maple-Ginger Coho Rice Bowls

Glossy maple-ginger coho, smoky from the grill and set over fragrant rice with crisp spring radishes, cucumber, snow peas, and green onions. It’s fresh, colorful, and satisfying without feeling heavy—ideal for a bright May dinner in Washington.

Ingredients

Coho Salmon Fillet (Farm Raised)
12 oz, cut into 2 portions Sale $9.99/lb
Riceland® Jasmine Rice
3/4 cup dry Sale $2.79 for 32 oz
Kroger® Snow Peas
4 oz, thinly sliced $3.89 for 8 oz
Cucumber
1, thinly sliced $0.99 each
Green Top Red Radishes
4 radishes, thinly sliced $1.99 per bunch
Green Onions
2, thinly sliced $1.50 per bunch
Spice World™ Fresh Peeled Ginger Bag
1 tablespoon grated $3.99 for 7 oz
Maple syrup
1 tablespoon
Soy sauce
2 tablespoons
Rice vinegar or apple cider vinegar
2 tablespoons, divided
Neutral oil
1 tablespoon, plus more for grill grates
Sesame oil, optional
1 teaspoon
Salt and black pepper
to taste
Whitehaven Sauvignon Blanc New Zealand White Wine
750 ml $15.99

Instructions

Rinse 3/4 cup jasmine rice until the water runs mostly clear. Combine with 1 1/4 cups water and a pinch of salt in a small saucepan. Bring to a simmer, cover, reduce heat to low, and cook about 15 minutes. Rest covered for 5 minutes, then fluff.
While the rice cooks, toss the sliced cucumber and radishes with 1 tablespoon vinegar and a pinch of salt. Set aside for a quick pickle.
Make the glaze in a small bowl: stir together soy sauce, maple syrup, grated ginger, remaining 1 tablespoon vinegar, sesame oil if using, and 1 teaspoon neutral oil. Keep this glaze away from the raw fish; it will be brushed on only at the end of grilling.
Heat a grill or grill pan to medium. Pat the coho dry, rub lightly with the remaining neutral oil, and season with salt and pepper.
Oil the grill grates well. Grill the salmon skin-side down if it has skin, without glaze, for 4 to 5 minutes. Turn carefully and grill 2 to 3 minutes more, until nearly cooked through.
During the final 1 to 2 minutes of cooking, brush the clean maple-ginger glaze over the salmon and let it set lightly on the grill. The salmon is done when it flakes and reaches 145°F in the thickest part.
Toss the sliced snow peas into the hot rice so they soften slightly while staying crisp.
Divide the snow pea rice between 2 bowls. Top with grilled maple-ginger coho, quick-pickled cucumber and radishes, and sliced green onions.

Total time: 40 minutes

Estimated cost: About $16–$19 for the portions used; pantry staples like maple syrup, soy sauce, oil, and vinegar not counted.

Health notes: Approximately 600 calories per serving. High in protein and omega-3 fats, with fresh seasonal vegetables and moderate carbohydrates from jasmine rice.

Drink pairing: A crisp Sauvignon Blanc or dry Riesling matches the ginger-maple glaze and fresh vegetables, with enough acidity to keep the salmon tasting clean and vibrant.

Wine picks:

Whitehaven Sauvignon Blanc New Zealand White Wine $15.99 750 ml
Chateau Ste. Michelle Dry Riesling Washington White Wine $9.99 750 ml

Why it works: Two bottles that play well with the maple-ginger glaze, smoky-grilled salmon, and bright pickled veg: a zippy New Zealand Sauvignon Blanc for herbaceous lift and cleansing acidity, or a dry Washington Riesling if you want a slightly fruitier, ginger-friendly contrast. Choose the Sauvignon Blanc to accent the cucumber/radish brightness and cut the salmon’s richness; choose the Riesling to echo the maple-ginger spice while keeping the bowl lively and balanced.

Careme