Spicy Salmon Bowl

Ingredients

• Soy sauce

  Regular sodium, Shoyu

  33g

• Olive oil

  Salad or cooking

  33g

• Chili Garlic Sauce

  Lee Kum Kee

  25g

• Limes

  Raw

  1 fruit or 67g

• Honey

  2 tbsp or 42g

• Garlic

  Raw

  4 cloves, minced or 12g

• Atlantic salmon

  Fish, wild, raw

  56 oz or 1.59kg

• Rice wine vinegar

  50g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Salt

  Table

  1 tsp or 6g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Cucumber

  Peeled, raw

  3 medium or 603g

• Mayonnaise

  Regular, with salt

  50g

• Sauce, hot chile, sriracha

  6 tsp or 30g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Brown rice

  Long-grain, raw

  4 cup or 740g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Carrots

  Raw

  1 medium or 61g

• Onions

  Sweet, raw

  ½ onion or 166g

• Sesame seeds

  Seeds, whole, dried

  100g

• Cilantro

  Raw - Whole Foods Market

  100g

• Sesame seeds

  Seeds, whole, dried

  100g

Directions

1. Make salmon: Preheat oven to 350 and line a large baking sheet with foil. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes. Meanwhile, make pickled cucumbers: In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are dissolved, about 2 minutes. Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap until ready to use. Make spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and sesame oil. Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.
2. Recipe by: Makinze Gore (source: https://www.delish.com/cooking/recipe-ideas/a26950912/spicy-salmon-bowl-recipe/)

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