Spicy Salmon Bowl

Orginal Author: Bailey

  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Typical Yield: 2 servings

Ingredients

    Spicy Salmon:
    • 1 pound salmon, skin removed and cut into 1-inch pieces
    • ¼ cup rice vinegar
    • ¼ cup soy sauce or coconut aminos
    • 1 tablespoon sesame oil
    • 1 tablespoon sriracha (or more to taste)
    • 1 tablespoon honey
    • ½ teaspoon garlic powder or 1 teaspoon minced garlic
    • ½ teaspoon onion powder
    Spicy Mayo Sauce:
    • 2 tablespoons mayo
    • 2 tablespoons sriracha
    • 2 tablespoons sweet chili sauce
    Slaw:
    • 4 cups shredded green cabbage
    • 2 tablespoons rice vinegar (or white wine vinegar)
    • 2 tablespoons soy sauce or coconut aminos
    • 2 teaspoons sesame oil
    • 2 teaspoons minced garlic
    • 2 teaspoons grated ginger
    • 2 green onions, chopped
    • Pinch of salt and pepper

Instructions

  1. Marinate Salmon: In a bowl, combine rice vinegar, soy sauce, sesame oil, sriracha, honey, garlic powder, and onion powder. Add salmon pieces and toss to coat. Refrigerate for about 30 minutes.
  2. Prepare Spicy Mayo: In a small bowl, mix mayo, sriracha, and sweet chili sauce until well combined. Refrigerate until ready to use.
  3. Prepare Slaw: In a large bowl, combine shredded cabbage, rice vinegar, soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions, salt, and pepper. Toss to mix and set aside.
  4. Cook Salmon: Preheat oven to 400°F (200°C). Place marinated salmon pieces on a baking sheet lined with parchment paper. Bake for 10-12 minutes until cooked through.
  5. Assemble Bowls: In serving bowls, add a base of cooked rice or grains. Top with baked salmon, slaw, and drizzle with spicy mayo. Add additional toppings as desired.
ProTips:

Customize your bowl with toppings like sliced cucumbers, avocado, sesame seeds, or nori strips.

For a grain-free option, use cauliflower rice instead of regular rice.