RecipesIngredients

Spicy Salmon Bowl

Spicy Salmon Bowl

Spicy salmon is the perfect topper for a brown rice bowl. The rest of the components here are optional (though we are pretty partial to those quick pickled cukes), so feel free to get creative!

Ingreadient

• 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
• 1/2 c. rice vinegar or rice wine vinegar
• 1 Tbsp. granulated sugar
• 1 tsp. kosher salt
• 2 tsp. toasted sesame oil
• 3 Persian cucumbers, thinly sliced
• 1/2 c. mayonnaise
• 2 Tbsp. Sriracha
• 2 tsp. toasted sesame oil
• Cooked brown rice
• 1 avocado, sliced
• 1 medium carrot, grated
• 1/2 red onion, thinly sliced Cilantro leaves, torn Sesame seeds
• Cilantro leaves, torn 
• Sesame seeds

Direction

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.