Spicy Salmon Bowl

Serves: 4
Total Cook Time: 60
Prep Time: 20
Cook Time: 40

Ingredients

Salmon Marinade

  • 1/3 cup coconut aminos
  • 1/3 cup oil
  • 1/4 cup chili garlic sauce
  • Juice from 1 lime
  • 2 TBSP honey
  • 2 TBSP garlic
  • 4-4 oz salmon filets

Pickled cucumbers

  • 1/2 cup rice vinegar or rice wine vinegar
  • 1 TBSP sugar
  • 1 tsp salt
  • 1/2 tsp sesame oil
  • 1 cucumber

Spicy mayo

  • 1/2 cup mayo
  • 2-3 TBSP sriracha
  • 2 tbsp sesame oil

Bowls

  • Brown rice or quinoa
  • 1 Avocado
  • 3 carrots grated
  • Chopped cilantro
  • Sesame seeds

Instructions

  • Start brown rice on stove. If quinoa then don’t start in rice cooker until you put salmon in oven. Preheat oven to 350 degrees. In medium bowl whisk together marinade. Reserve 1/4 cup for later use.
  • Add marinade to baking dish and coat salmon in dish. Bake 25 minutes or fork tender.
  • While baking, make pickled cucumbers. In microwave safe dish, add vinegar, salt, and sugar and yeast slightly to allow sugar/salt to dissolve. Stir in sesame oil after and then add cucumbers. Stir/shake to combine and then cover and set aside.
  • Make spicy mayo in small bowl.
  • Grate carrots and slice Avocado.
  • Assemble bowls with rice, salmon, cucumbers, carrots, Avocado, cilantro and sesame seeds. Drizzle mayo and marinade on top.

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