Recipes with Raviv: A Fresh Start to Your Week with Raviv’s Salmon Bowl

Written By Fiona Mathewson

As featured on Great Day Connecticut

Do you ever feel like you’ve fallen into a cooking rut? Maybe your family complains that you're cycling through the same three meals—or you’re just not feeling inspired in the kitchen. Whether you’re looking to shake up your weekly menu, embrace healthier habits, or just enjoy a little more flavor at dinnertime, Recipes with Raviv is here to help.

We're thrilled to launch this new culinary series in collaboration with Debra Raviv, Crown Market’s managing partner and culinary expert. Each Monday, we’ll share a new kosher-friendly, flavor-packed recipe, handpicked and tested by Debra herself, designed to be easy, nutritious, and exciting for the whole family. Best of all? You’ll be able to pick up every ingredient you need right here at Crown Market—no guesswork, no hassle.

This Week's Feature: Raviv’s Salmon Bowl

This week, we’re kicking things off with a delectable, one-pan Salmon Rice Bowl—a fresh, savory dish perfect for weeknights when you want something satisfying but don’t want to spend hours in the kitchen.

Made with marinated cubed salmon, tender jasmine rice, and crisp, colorful vegetables like red bell peppers, radishes, scallions, and creamy avocado, this dish brings together vibrant flavor and balanced nutrition in every bite. It's finished off with shelled edamame, a sprinkle of sesame seeds, and optional lime wedges for that extra zing.

Everything You Need—Right at Crown Market

To make it even easier, we’ve created a Recipe Shopping List that you can find in-store and on our website each week. Simply stop by Crown Market to grab everything you need—from fresh salmon and ripe avocados to our signature low-sodium soy sauce and toasted sesame oil.

Looking for gluten-free or plant-based modifications? Our friendly Crown team is happy to help you adjust the recipe to meet your needs—just ask!

Why You’ll Love Raviv’s Salmon Bowl

One-pot simplicity for easy prep and cleanup

  1. Kosher-certified ingredients available in one place

  2. Balanced and heart-healthy, rich in omega-3s and protein

  3. Perfect for family dinners, meal prep, or even a casual date night at home

As Seen on TV

You may have seen Debra Raviv and the Crown Market team featured on Great Day Connecticut, where we introduced Recipes with Raviv to viewers across the state. We're proud to bring local, homegrown inspiration into kitchens like yours—and we’re just getting started.

Ingredients

Ingredients:

For the Salmon Marinade:

  • 1.5 lbs skinless salmon, cut into bite-sized cubes

  • ¼ cup low-sodium soy sauce

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon teriyaki sauce

  • ½ teaspoon toasted sesame oil

  • 2 teaspoons Sriracha (optional, for heat)

For the Bowl:

  • 1 cup jasmine rice

  • 1 red bell pepper, julienned

  • 2 radishes, thinly sliced

  • 4 scallions, chopped

  • ½ bag (approx. 6–8 oz) shelled edamame

  • 1 ripe avocado, diced

Optional Garnishes:

  • Sesame seeds

  • Fresh cilantro leaves

  • Lime wedges

Instructions:

  1. Marinate the Salmon:
    In a medium bowl, whisk together the soy sauce, rice wine vinegar, olive oil, teriyaki sauce, toasted sesame oil, and Sriracha (if using). Add the cubed salmon to the marinade, gently tossing to ensure even coating. Cover and refrigerate for at least 1 hour, preferably overnight for enhanced flavor.

  2. Prepare the Rice:
    Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, fluff with a fork and set aside, keeping warm.

  3. Prepare the Vegetables:
    While the rice is cooking, thinly slice the radishes, julienne the red bell pepper, and chop the scallions. Dice the avocado just before serving to prevent browning.

  4. Cook the Edamame:
    Boil or steam the shelled edamame according to package directions. Drain and set aside.

  5. Cook the Salmon and Vegetables:
    Heat a large skillet over medium-high heat. Using tongs or a slotted spoon, remove the salmon from the marinade, allowing excess to drip off, and add it to the hot pan. Sear for 2–3 minutes, then add the bell peppers and scallions. Continue cooking until the salmon is cooked through and the vegetables are slightly softened, about 3–5 minutes more. Avoid overcrowding the pan; cook in batches if needed.

  6. Assemble the Bowls:
    Spoon the cooked rice into serving bowls. Top with the salmon and sautéed vegetables. Garnish with edamame, avocado, sliced radishes, sesame seeds, fresh cilantro, and a lime wedge on the side, if desired.

Serving Suggestion:
Serve immediately while warm, or enjoy chilled as a refreshing rice bowl. This dish pairs well with iced green tea or sparkling water with a citrus twist.

Here’s a printable version:

Get Cooking

Visit our store this week to grab your shopping list and ingredients. Then, head to our blog or social channels every Monday to find your next favorite dish.

Follow us on Instagram and Facebook @TheCrownMarketWH and tag your dish with #RecipesWithRaviv—we can’t wait to see what you’re cooking!

Let’s make Mondays delicious again!
With love from Crown Market and Debra Raviv.

Fiona Mathewson