Vegetarian

Spicy Salmon Bowls

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30 minutes

Ingredients

FOR THE SALMON
1/3 c. low-sodium soy sauce
1/3 c. extra-virgin olive oil
1/4 c. chili garlic sauce
Juice of 1 lime
2 tbsp. honey
4 cloves garlic, minced
4 (4-oz.) salmon fillets
FOR THE QUICK PICKLED CUCUMBERS
1/2 c. rice vinegar or rice wine vinegar
1 tbsp. granulated sugar
1 tsp. kosher salt
2 tsp. toasted sesame oil
1 cucumber, thinly sliced
FOR THE SPICY MAYO
1/2 c. light mayonnaise
2 tbsp. Sriracha
2 tsp. toasted sesame oil
FOR THE BOWLS
1 bag of steamable cauliflower rice (or brown rice)
1 avocado, sliced
1 medium carrot, grated
1/2 red onion, thinly sliced
 Cilantro leaves, torn
Sesame seeds

Instructions

 

  1. Make salmon: Preheat oven to 350° and line a large baking sheet with foil. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.
  2. Meanwhile, make pickled cucumbers: In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are dissolved, about 2 minutes. Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap until ready to use.
  3. Make spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and sesame oil.
  4. Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.

Quick Tip

Leave the spicy sauce off for kids or if you're sensitive to spice! You can also skip the step of pickling the cucumbers and just use chopped cucumbers!
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