Soy-Sesame Salmon Bowls with Roasted Sweet Potatoes, Quick Cabbage Slaw & Fried Egg

Ingredients

• 2 salmon fillets (5–6 oz each), patted dry
• 1 large sweet potato, cut into 1/2–3/4 inch cubes
• 2 eggs
• 2–3 cups cabbage, thinly sliced
• 1 bell pepper, thinly sliced
• 1–2 tablespoons neutral oil (avocado/canola), plus more as needed
• Kosher salt and black pepper
• Optional: sliced scallions, sesame seeds, cooked rice
• 1 1/2 tablespoons soy sauce
• 1 teaspoon honey or brown sugar
• 1 teaspoon rice vinegar (or lemon juice)
• 1 teaspoon sesame oil (optional but great)
• 1 small garlic clove, finely grated (optional)
• Optional: pinch red pepper flakes or sriracha

Instructions

1. Heat the oven to 425°F / 220°C. Line a sheet pan for easier cleanup.
2. Toss the sweet potato cubes with neutral oil, a good pinch of salt, and a few grinds of pepper. Spread in a single layer.
3. Roast until deeply browned on the edges and creamy when pierced, 20–30 minutes, flipping once halfway.
4. In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar (or lemon), sesame oil (if using), grated garlic (if using), and chili (if using). Taste: it should be salty-sweet with a bright edge.
5. In a mixing bowl, toss cabbage and bell pepper with about 1/3 of the glaze. The slaw should look lightly coated and stay crunchy, not wet.
6. Heat a skillet over medium-high heat. Add a thin film of oil.
7. Season salmon lightly with pepper and just a pinch of salt (go easy—soy sauce is salty).
8. Place salmon in the pan skin-side down (or presentation side down). Sear until the surface is golden and crisp and the fish releases easily, 3–5 minutes.
9. Flip and cook 1–3 minutes more, until the center is just barely translucent and flakes with gentle pressure.
10. Off heat, spoon another 1/3 of the glaze over the salmon and let it gloss the surface for 30–60 seconds.
11. Wipe out the pan if needed, then fry the eggs in a little oil (or butter if you want) until the whites are set and the yolks are still runny, about 2–3 minutes.
12. Build bowls: roasted sweet potatoes on the bottom, slaw alongside, salmon on top, then the fried egg.
13. Drizzle with the remaining glaze to taste. Finish with sesame seeds and scallions if using. Add rice underneath if you want a bigger bowl.

Notes

Gluten-free: use tamari or certified GF soy sauce. No rice vinegar: swap lemon juice or any mild vinegar. No sesame oil: omit and finish with toasted sesame seeds if you have them. If the glaze tastes too salty, whisk in 1–2 teaspoons water and a touch more honey until balanced. Meal prep: keep slaw separate; re-crisp salmon in a hot skillet 1 minute per side or flake it cold into bowls.