Salmon Bowls
This easy salmon bowl recipe piles delicately cooked salmon over a bed of fluffy rice, crisp veggies, and an addictive spicy mayo sauce. Every element of this bowl is picture- perfect, and you’ll love how easy it is to make!
Ingredients:
▢ 8 ounces salmon cut into 1-inch cubes
▢ 1/2 teaspoon salt
▢ 1/4 teaspoon black pepper
▢ 1 teaspoon garlic powder
▢ 1/4 cup soy sauce
▢ 1/2 tablespoon ginger freshly grated
▢ 1/2 tablespoon olive oil
For the bowls
▢ 2 cups cooked rice
▢ 1 small avocado sliced
▢ 1 small carrot shredded
▢ 1/2 small cucumber chopped
▢ 1/2 cup edamame shelled
▢ 1/2 cup pickled red onions
▢ 1/2 cup mango chopped
▢ 1/2 cup spicy mayo
Not all foods are created equal.
Eat well. Stay awesome!
Instructions
- In a large bowl, combine all the ingredients except for the salmon. Add the salmon and gently mix until combined.
- Add olive oil to a large skillet or pan and place over medium-high heat. Sauté the salmon for 3 minutes on each side or until golden brown.
- Remove from the pan and set aside.
- Assemble the bowls. Divide the rice, avocado, cucumber, edamame, pickled red onion, and mango into four bowls. Add the salmon on top of each bowl, drizzle with the spicy mayo, then sprinkle with sesame seeds and sliced green onion to garnish.
Notes
This recipe feeds four people.
I like to use sushi or basmati rice.
TO STORE.
I recommend storing the salmon, rice, and veggies separately from each other in airtight containers. Stored this way in the refrigerator, they should keep for up to 3-4 days.
TO FREEZE.
The salmon and rice can each be stored in freezer-safe containers and frozen for up to 3 months. Everything else I recommend enjoying fresh. Allow the rice and salmon to thaw overnight in the fridge before reheating.
TO REHEAT.
I enjoy eating the leftovers cold, but you can microwave the rice and salmon for 30-40 seconds if you prefer.
Nutrition
Serving: 1 serving
Calories: 327kcal
Carbohydrates: 35g
Protein: 17g
Fat: 14g
Sodium: 1156mg
Potassium: 755mg
Fiber: 6g
Sugar: 5g
Vitamin A: 2422IU
Vitamin C: 14mg
Calcium: 45mg
Iron: 2mg
NET CARBS: 29g
