Spicy Salmon Bowl
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Spicy Salmon Bowl
Category
Seafood
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
- 1/3 cup soy sauce
- 1/3 cup Fustini's Persian Lime olive oil
- 1/4 cup chili garlic sauce
- juice of 1 lime
- 2 tablespoons honey
- 4 garlic cloves, minced
- 4 - 4 to 6 oz salmon filets
- cooked brown rice
- 1 avocado, sliced
- 1 medium carrot, grated
- 1/2 red onion, thinly sliced
- cilantro leaves, torn
- sesame seeds
- 1/2 cup Fustini's Champagne vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons Fustini's Sesame oil
- 3 cucumbers, thinly sliced
- 1/2 cup mayonnaise
- 2 tablespoons Harwood Gold Sriracha
- 2 teaspoons Fustini's Sesame oil
Ingredients
Quick Pickled Cucumbers
Spicy Mayo
Directions
- Preheat the 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 the salmon on the prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes. To assemble bowls, divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.
- 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.
- In a small bowl, combine mayonnaise, Sriracha, and sesame oil.
Recipe Note
Use Fustini's spicy-infused olive oils for a little more kick. Adapted from delish.com