Spicy Salmon Bowl
Salmon coated in a sweet, salty, and spicy marinade over a bed of fluffy rice with fresh greens like avocado and cucumber on top, this Spicy Salmon Bowl will send your tastebuds dancing. Enjoy it as an easy and quick dinner (just 10 minutes!) or as a meal prepped lunch you’ll look forward to all week long.
Servings: 2
Calories: 461kcal
Equipment
- Knife
- Cutting Board
- skillet
- Sauce pot
- Whisk
- Rubber Spatula
- Meat Thermometer
- Measuring cups and spoons
- strainer
- vegetable chopper optional
Ingredients
- 1 sockeye salmon filet 7-8oz
- 1 ¼ cup cooked white rice ~½ cup dry
- 1 avocado
- ½ small jalapeño
- 2 baby english cucumbers
- ¼ cup chopped green onion
- 1 tsp sriracha
- 1 tbsp rice vinegar
- 1 tsp lite soy sauce
- pinch red pepper flakes
- spicy mayo to taste
Instructions
- First prepare the rice according to the bag instructions.
- Then, dice the filet of salmon into 1” chunks. If your salmon has skin you can cook it with the skin on and then remove it (slightly easier, but lose some of the marinade flavor) or you can remove it prior to cooking.
- In a small bowl, whisk together rice wine vinegar, sriracha, soy sauce, and red pepper flakes. Pour over the salmon chunks.
- Heat a skillet to medium heat and cook salmon until it reaches an internal temperature of 145°F.
- While the salmon is cooking, dice jalapeño, green onion, cucumber (use the vegetable chopper if you have one). Slice avocado.
- Once the salmon is done cooking, divide the rice between two bowls. Top each bowl with salmon chunks, and vegetables.
- Drizzle with spicy mayo and enjoy!
Notes
Tip for success: Don’t over cook your salmon! There’s a fine line between done and overdone and over done salmon becomes quite tough. Start with a lower cook time and cut into a piece to check it. You can always turn the heat back on.
Store in an air-tight container in the refrigerator for up to three days. I suggest adding the avocado just before enjoying it to avoid browning.
Nutrition
Serving: 1 bowl | Calories: 461kcal | Carbohydrates: 43g | Protein: 27g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 457mg | Potassium: 515mg | Fiber: 6g | Sugar: 3g