Spicy Salmon Bowl

5 from 18 votes

A spicy salmon bowl is perfect for weeknight dinners where you want something fresh and light! Enjoy this savory salmon with crisp marinated slaw for lunch or dinner.

Prep Time25

Cook Time5

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat

Servings: people

Calories: 542kcal

Author: Alicia

Ingredients

Marinated Salmon

1½ pounds fresh salmon, skin off, cut into 1 inch cubes
⅓ cup coconut aminos
1 tablespoon toasted sesame oil
1 garlic clove, minced

Bowls

2 tablespoons distilled white vinegar
1 tablespoon coconut aminos
8 oz bag shredded cabbage/slaw mix
20 oz bag microwavable rice, brown or white
1 cup shredded carrots
½ english (seedless) cucumber, sliced
2 tablespoons toasted sesame seeds and/or panko

Spicy Mayo

⅓ cup mayonnaise
1 tablespoon sriracha
1 teaspoon distilled white vinegar or lime juice*

US Customary - Metric

Instructions

In a medium bowl, combine salmon, coconut aminos, toasted sesame oil, and garlic. Stir to combine and place in the fridge for at least 30 minutes to marinate.
Meanwhile, stir together the mayonnaise, sriracha, and vinegar - adjusting to your taste for spice level. Set aside. Stir together the coconut aminos and vinegar, then toss the cabbage with the mixture, thoroughly coating the cabbage, and set in the refrigerator till ready to use. Microwave the rice and chop the vegetables.
Over medium heat, add salmon to a large non-stick or carbon steel pan, leaving space between pieces to sear. Adjusting heat to medium-medium high to sear on first side for about 2 minutes till a nice caramelization forms on the outside. Don't mess with the salmon or move it around, or it may stick and not sear properly.
Using tongs, flip salmon to the other side and cook another 2 minutes till cooked through to a medium temperature (or cook longer if you want it to be cooked through). You may need to work in batches, so set a plate with a paper towel next to the pan and remove the salmon pieces as they're finished.
Build your bowl - Add rice and slaw to the bottom, then top with carrots, cucumber, and salmon. Drizzle with spicy mayo and top with panko and/or sesame seeds.

Notes

If you are sensitive to coconut aminos, leave them out of the recipe. It won't have the same sweetness, but will still be good.
To make this salmon bowl low carb, use cauliflower rice or double the amount of cabbage and use that as a base.
The oil from the salmon marinade should be enough to sear it in, however, if you have a pan that isn't nonstick, oil the pan accordingly.

Nutrition