Spiced Salmon Bowl with Thai Basil Yogurt
User Reviews
4.9
18 reviews
Excellent
Spiced Salmon Bowl with Thai Basil Yogurt
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This spice crusted salmon served over white rice with a quick cucumber pickle is truly one of the most flavorful bowls I've ever had!
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Ingredients
For the Spiced Salmon:
- ¾ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin ground
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar (optional)
- 2 ounce salmon skin on or skinless depending on preference, filets
- neutral oil for searing
For the Thai Basil Yogurt:
- ½ cup Greek yogurt Stonyfield Grass Fed brand
- 3 tablespoons Thai basil minced
- kosher salt to taste
For the Cucumber Salad:
- 1 tablespoon lime juice
- ½ tablespoon fish sauce
- 1½ tablespoons rice wine vinegar or mirin
- 2 teaspoons coconut sugar (or granulated/brown sugar)
- kosher salt
- ½ English cucumber (thinly sliced on a mandolin)
- ¼ red onion (thinly sliced on a mandolin)
- 1 Thai red chili optional, or serrano, minced
- 1 tablespoon cilantro minced
For Serving:
- 3 cups white rice cooked
- ½ avocado thinly sliced
- cilantro fresh leaves
- Thai basil fresh leaves
Instructions
- To prep the salmon, preheat an oven to 425 degrees. The the salmon filets so they are dry and place on a plate. In a small bowl, combine spices, sugar, if using, and salt. Sprinkle mixture evenly all over salmon and salmon skin. Set aside.
- To make the thai basil yogurt, in a medium bowl, whisk together the yogurt and minced basil. Season with salt, to taste; set aside.
- To make the cucumber salad, in a medium bowl, whisk together the lime juice, fish sauce, rice wine vinegar, coconut sugar and small pinch of salt. Toss in the cucumber, red onion, thai red chili, if using, and minced cilantro. Set aside.
- To cook the salmon, heat 2 Tablespoons of neutral oil in an oven safe skillet. Sear salmon on both sides until a nice crust forms and spices appear blackened, about 2 minutes per side. Transfer to the oven and roast until the internal temperature reaches 125-130 degrees for medium, 5-7 minutes. Set aside to cool slightly.
- To assemble, divide rice evenly between two bowls. Top each bowl with salmon, some cucumber salad, and avocado. Spoon thai basil yogurt over the top and garnish with herb leaves.
Notes
- These are a great make ahead option because you can reheat each portion or use leftover rice to assemble your bowl. Also try serving over quinoa or pasta.
Nutrition Information
Show Details
Calories
470kcal
(24%)
Carbohydrates
84g
(28%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.01g
(1%)
Cholesterol
3mg
(1%)
Sodium
979mg
(41%)
Potassium
608mg
(13%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
503IU
(10%)
Vitamin C
15mg
(17%)
Calcium
118mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 84g | 28% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 979mg | 41% |
| Potassium | 608mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
18 reviews
Excellent
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