Fustini's Oils and Vinegars
Spicy Salmon Bowl

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Spicy Salmon Bowl


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Spicy Salmon Bowl

Prep Time20 min Cook Time40 min Total Time60 min Servings4


  • 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 Pure Michigan Honey
  • 4 garlic cloves, minced
  • 4 - 4 to 6 oz salmon filets
  • cooked brown rice 
  • avocado, sliced 
  • medium carrot, grated
  •  1/2 red onion, thinly sliced
  • cilantro leaves, torn
  • sesame seeds
Quick Pickled Cucumbers
Spicy Mayo


Use Fustini's spicy-infused olive oils for a little more kick. Make the pickled cucumbers with Spicy Korean balsamic for even more heat. adapted from delish.com


Step 1. 

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.

Step 2.  Quick 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.

Step 3.  Spicy Mayo

 In a small bowl, combine mayonnaise, Sriracha, and sesame oil.

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