Spicy Salmon Bowl

This Spicy Salmon Bowl is a bright and colorful meal that's packed with baked salmon, fresh veggies and whole grains. It's drizzled with a sweet and spicy mayo sauce.

Why You'll Love This Recipe

You are going to love all the flavors and textures in this one. Add it to your meal plan this week! Brown rice is topped with marinated baked salmon pieces, fresh crisp vegetables, creamy avocado, and drizzled with a sweet and spicy sriracha mayo.

This is the perfect bowl for a nutritious and delicious weeknight dinner or leftover lunch for work. It's good both warm or cold. If you're trying to eat more fish, check out these other seafood recipes.

Ingredients

• Salmon: Two salmon filets, skin removed and cut into bite sized chunks. Here's more information on how to buy, prep, and cook salmon.
• Marinade: Low sodium soy sauce, rice vinegar, honey, and sesame oil. You can use teriyaki sauce instead of this mixture if that's all you have on hand.
• Rice: Cooked brown rice. You can substitute for your grain of choice like quinoa or cauliflower rice.
• Veggies: Fresh carrots, english cucumber, and shredded cabbage.
• Avocado: Half an avocado, peeled, pitted and thinly sliced.
• Spicy Sriracha Mayo: Mayonnaise, sweet thai chili sauce, sriracha, and water. This is the perfect creamy sauce to drizzle over the top.

Expert Tip: If you don't like spicy food, you can leave out the sriracha from the Spicy Sriracha Mayo. If you want it spicier, add an extra teaspoon of sriracha to the mayo.

Step-By-Step Instructions

This Spicy Salmon Bowl comes together in just a few simple steps!

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a bowl, stir together the soy sauce, rice vinegar, honey and sesame oil. Add the salmon pieces and stir to coat. Marinate in the refrigerator for 10 minutes.
3. Meanwhile, make the spicy sriracha mayo. In a small bowl, stir together the mayonnaise, sweet thai chili sauce, sriracha and water. Add a splash more water, as needed, to thin out the sauce so it can easily be drizzled. Set aside.
4. Place the salmon pieces on the baking sheet. Bake for 8-10 minutes until it's cooked through and easily flakes with a fork. 
5. Assemble the bowls. Divide the rice between two bowls. Top with the salmon, carrot ribbons, avocado, cucumber, and cabbage. Finish with a drizzle of spicy sriracha mayo. Serve and enjoy!

Variations

• Add or swap out the vegetable toppings. Use whatever vegetables are fresh and in season. You can top with thinly sliced radishes, sliced green onion, fresh cilantro leaves, toasted sesame seeds, cooked edamame, sliced bell pepper, or sliced jalapeño.
• Use a different grain base. Instead of brown rice, you can use white rice, sushi rice, quinoa, or egg noodles. Make it grain free with cauliflower rice or leave out the base all together and serve over some mixed greens.
• Not a fan of salmon? You can substitute for another protein like cooked chicken or tofu.
• Make it into a salmon poke bowl. Instead of baking the salmon, you can leave your salmon raw. Just be sure to use sushi grade salmon if you want to do this option.

Serving Suggestions

This Spicy Salmon Bowl is perfect for a weeknight dinner, since it's relatively quick to make. Since it's good both warm or cold, it's also great for meal prepping. You can meal prep it for lunches for the week. Add the avocado just before serving to prevent it from browning.

To store: Refrigerate in an airtight container for 2-3 days.

Frequently Asked Questions (FAQ's)

More Grain Bowl Recipes

If you like this recipe, then you'll love these other grain bowl recipes.

• Pesto Chicken Quinoa Bowl
• Sweet Potato and Kale Quinoa Bowl
• Quinoa Chicken Fajita Bowl

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