Salmon Bowl
This salmon bowl combines flavors that excite the palate while offering a balance of healthy fats and proteins. Your new favorite meal!
Ingredients
For the salmon
- 4 salmon filets 4-6 ounces each
- 3 Tablespoons Tamari or soy sauce, I use low sodium Tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons brown sugar
- 2 garlic cloves minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
For the bowl
- 1 1/2 cups dry jasmine rice
- 1 1/2 teaspoon Kosher salt divided
- teaspoons avocado oil divided
- 1 English cucumber large, thinly sliced
- 2 teaspoons rice vinegar
- 1/8 teaspoon ground black pepper
- 1 cup frozen shelled edamame defrosted according to package directions
- 2 avocados ripe, sliced
- 1 mango large, ripe, diced into cubes
- 2 scallions / green onion - thinly sliced (dark green parts only)
- 1 Tablespoon sesame seeds
For the sauce
- 1/2 cup light mayonnaise or your fav mayo, I used Bhurman's Light from Aldi
- 1 Tablespoon sriracha
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- 1 teaspoons Tamari or soy sauce, I used low sodium Tamari
Instructions
Make the sauce:
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In a bowl, mix together mayonnaise, sriracha, honey, sesame oil and soy sauce. Set aside.
Prepare the salmon:
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In a large shallow dish, whisk together soy sauce, sesame oil, brown sugar, garlic, salt and pepper. Place salmon into the dish and coat on both sides in the marinade. Let sit for about 15 minutes while the oven preheats to 400°F. **Prepare the rice while the salmon is marinating/ cooking. See bowl section below**
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Line a baking sheet with aluminum foil and grease with oil or cooking spray. Place marinated salmon onto the pan and spoon any excess marinade over the fish. Bake for 18-23 minutes until the salmon is cooked through and flakes easily with a fork.
Prepare the bowl:
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Make the rice by combining the jasmine rice with 2 1⁄2 cups water, 1 teaspoon avocado oil and 1⁄2 teaspoon salt. Bring everything to a boil, then immediately reduce the heat to low, cover and simmer for 15 minutes. Turn off the heat and allow the rice to sit for 5 minutes. Then, uncover and fluff with a fork.
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Prepare a quick cucumber salad by combining the sliced cucumbers with 1⁄2 teaspoon avocado oil, rice vinegar, 1⁄2 teaspoon salt and pepper. Mix and let sit for 5 minutes.
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Divide among 4 bowls: Cooked rice topped with a piece of salmon, cucumber salad, edamame, sliced avocado, diced mango, sliced scallions and sesame seeds.
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Drizzle sauce over each bowl and enjoy!
Recipe Notes
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Nutritional information is approximate and was calculated using a recipe nutrition label generator. (Note: Using low sodium soy or Tamari will lower sodium)
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For a spicier sauce, use 2 tablespoons of sriracha.
- Use Tamari sauce instead of soy sauce for a gluten free recipe.
- If you don’t have an 1⁄8 teaspoon, use a tiny pinch!
- You can prepare the rice, salmon and sauce a day in advance, then reheat. The day of, prepare the cucumber salad so it stays crisp, slice the avocado, mango, defrost
edamame and assemble the bowls. - If you prefer your salmon in cubes, rather than cooking in filet form, you can cube the salmon. Bake for 12-15 minutes (or even less) since they will cook faster!