Spicy Salmon Bowl
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
2
-
Calories
461 kcal
-
Course
Main Course, Lunch, Dinner, Others
-
Cuisine
Asian
Spicy Salmon Bowl
Report
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.
Share:
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
Add to Shopping List
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!
Equipments used:
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.
- 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.
- 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 Information
Show Details
Serving
1 bowl
Calories
461kcal
(23%)
Carbohydrates
43g
(14%)
Protein
27g
(54%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
54mg
(18%)
Sodium
457mg
(19%)
Potassium
515mg
(15%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 461kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 27g | 54% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 457mg | 19% |
| Potassium | 515mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
