Salmon Bowl Recipe
This Salmon Bowl recipe is both fresh, hearty, not to mention totally delicious and as an added bonus it is HEALTHY and loaded with vegetables but wonderfully simple to make! These salmon bowls are loaded with marinated salmon, rice, tomatoes, cucumber, onion, radish, carrot, jalapeno and spicy mayo crema – are you drooling yet?! This salmon bowl recipe is fabulous for lunches, dinners or meal prep.
Ingredients
- 8-10 Oz Salmon Fillet
- 1 Cup Cooked Rice
- 1/4 1 Avocado
- 1 Cup Cherry Tomato (Halved)
- 1/4 Medium Cucumber (Cut into chips)
- 1/8 Medium Red Onion (Diced)
- 8 Baby Carrots (Julienne)
- 2 Radish (Cut into chips)
- 1/4 Jalapeno (Cut into chips)
- 1/4 Lime (Juiced)
- 1 Dash Sesame Seeds (To taste)
- 2 tbsp Orange Juice
- 1 tbsp Lime Juice
- 2 tbsp Soy Sauce
- 1 dash Paprika
- 1 clove Garlic (diced)
- 1 dash Olive Oil
- 2 tbsp Non-Fat Greek Yogurt
- 1 tbsp Lite Mayonnaise
- 1 dash Garlic Powder
- 1 tbsp Sriracha Sauce
Instructions
- Make your grain - I typically use ready rice packets or cauliflower rice. Both of which are only a 90 second microwave job. If you are planning on cooking rice then this will take longer and I follow the instructions on the packet.
- Marinate Salmon - Combine, orange juice, lime juice, soy sauce, paprika, cilantro, garlic, olive oil, salt and pepper in a bowl. Place salmon in the bowl and allow it to sit for 30 mins
- Bake Salmon - You’ll want to bake your salmon fillets at 415 degrees F for 10-12 minutes
- Assemble Salmon Bowls - In a bowl add rice, salmon, avocado, tomato, cucumber, carrots, radish, onion, jalapeno, and optional sesame seeds.
- Get Saucy - Add non-fat Greek yogurt, lite mayo, lime juice, salt, garlic powder and paprika and sriracha sauce to a bowl and mix with a fork. I also add a touch of water to give it a runny consistency.