Salmon Bowl Recipe
Flaky marinated salmon is the star of the show in this healthy salmon bowl recipe, but with fragrant jasmine rice, avocado, mango, and a creamy sauce that’s equal parts spicy and sweet, every bite is delectable!
Servings: 4
Ingredients
For the Rice Bowl:
- 2 cups uncooked jasmine rice (or another rice of your choice)
- 1 teaspoon kosher salt
- 2 salad cucumbers (thinly sliced)
- 1 avocado (peeled and thinly sliced or cubed)
- 1 mango (peeled and cubed or julienned)
- 1 cup julienned or grated carrots
- 1 cup shelled edamame (cooked according to package directions)
- ½ cup sliced green onions
- ¼ cup chopped fresh cilantro
- sesame seeds and nori seaweed strips (for optional garnish)
For the Salmon:
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger root
- 4 salmon fillets (4 to 6 ounces each)
For the Sauce:
- ½ cup mayonnaise
- ¼ cup sriracha sauce
- 2 tablespoons less sodium soy sauce
- 2 tablespoons honey
Instructions
- In a medium saucepan, combine the rice, salt, and 3 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered for 5 to 10 minutes, or until you’re ready to compose the bowl.2 cups uncooked jasmine rice, 1 teaspoon kosher salt
- Preheat oven to 400ºF.
- Meanwhile, prepare the marinade. In a small bowl, whisk together the olive oil, soy sauce, honey, minced garlic, and grated ginger.1 tablespoon olive oil, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon minced garlic, 1 teaspoon grated ginger root
- Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for about 15 to 20 minutes while you prepare the other ingredients.4 salmon fillets
- Remove the salmon from the marinade and place it in a baking dish. Bake for 12 to 15 minutes or until internal temperature is between 130ºF and 145ºF and salmon is flaky when tested with a fork. Let rest for about 5 minutes. If desired, remove skin.
- In a small bowl, mix together the sauce ingredients: mayonnaise, sriracha, soy sauce, and honey. Set aside.½ cup mayonnaise, ¼ cup sriracha sauce, 2 tablespoons less sodium soy sauce, 2 tablespoons honey
- When the rice and salmon have both finished cooking, prepare the bowls. Divide the rice evenly in 4 serving bowls. Top each bowl with cooked salmon fillets.
- Arrange the cucumber, carrots, avocado, mango, edamame, green onions, and cilantro around the salmon.2 salad cucumbers, 1 avocado, 1 mango, 1 cup julienned or grated carrots, 1 cup shelled edamame, ½ cup sliced green onions, ¼ cup chopped fresh cilantro
- Drizzle the sauce over the salmon and vegetables.
- Garnish the salmon rice bowls with sesame seeds, and nori seaweed strips if desired. Enjoy immediately.
Video
Notes
- Rice options: If you want to try something different, use our coconut rice in this rice bowl! Pre-made rice, such as Ready Rice, can be substituted. Brown rice or quinoa are good choices, too.
- Make a salad instead. Tender greens such as spinach or lettuce can be substituted for the rice.
- For a vegetarian bowl: Substitute air fryer tofu or baked sesame tofu.
- Air fry the salmon: You can air fry the salmon instead of baking it if you want. Preheat air fryer to 400ºF. Place salmon fillets in basket, skin side down, sides not touching. Air fry for 8 to 10 minutes or until done to your liking.
Nutrition
Serving: 1bowl | Calories: 840kcal | Carbohydrates: 111g | Protein: 20g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 1636mg | Potassium: 1075mg | Fiber: 9g | Sugar: 25g | Vitamin A: 6282IU | Vitamin C: 42mg | Calcium: 113mg | Iron: 3mg
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