Salmon Rice Bowl with Spicy Mayo
A 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.
Servings: 4 people
Ingredients
Marinated Salmon
- 1½ pounds fresh salmon, skin removed, cut into 1 inch cubes
- 1/3 cup coconut aminos or low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1-2 garlic cloves, minced
Spicy Mayo
- 1/3 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon distilled white vinegar or lime juice*
Bowls
- 2 tablespoons distilled white vinegar
- 1 tablespoon coconut aminos
- 1 tablespoon toasted sesame oil
- 8 ounces slaw mix or shredded cabbage
- 20 ounces microwavable rice, brown or white This is one bag of Trader Joe's frozen microwave rice
- 1 cup shredded carrots
- 1/2 english (seedless) cucumber, sliced
- 1 avocado, sliced (optional)
- 2 tablespoons toasted sesame seeds
- Kosher salt and black pepper to taste
Instructions
- In a medium bowl, combine salmon, coconut aminos or soy sauce, toasted sesame oil, and garlic. If using coconut aminos, lightly season with kosher salt and black pepper. Stir to combine. This is best marinated in the fridge for about 15-20 minutes, but you can also cook it right away.
- Meanwhile, prep the rest of the bowls: In a small bowl, stir together the mayonnaise, sriracha, and vinegar – adjusting to your taste for spice level – and refrigerate. In a separate medium bowl, whisk together the coconut aminos, vinegar, and sesame oil, and lightly season with kosher salt and black pepper, then toss in the cabbage slaw until well coated and set aside. Microwave the rice, shred the carrots, and chop the cucumber and avocado.
- Over medium-high heat, add salmon to a large non-stick skillet, leaving space between pieces. (If you need to work in batches, set a plate with a paper towel next to the pan.) Sear for about 2 minutes without touching until 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. (An alternative is to cook this in an air fryer at 400F for 7-9 minutes). Use tongs to flip salmon to the other side and cook another 1-2 minutes till cooked through.
- Build your bowls: Add rice and slaw to the bottom, then top with carrots, cucumber, avocado, and salmon. Drizzle with spicy mayo and top with sesame seeds.
Video
Notes
- Air fryer method - Preheat the air fryer to 400°F/200°C. Air fry for 5-8 minutes, shaking once throughout the cooking time.
- Coconut aminos - These can be substituted with low sodium soy sauce, but it will not be gluten free or HYH diet friendly. 1-2 teaspoons of honey can add the sweetness you miss from coconut aminos to the sauce. Bachan's can also be used in a pinch. If subbing that, leave out the sesame oil.
- Gluten free - Use coconut aminos.
- Low carb - Use cauliflower rice or double the amount of cabbage and use that as a base.
- HYH diet - Do not use soy, avocado, or lime. Make the recipe as is.
- You should not need to add oil to the pan
Nutrition
Serving: 1bowl | Calories: 416kcal | Carbohydrates: 15g | Protein: 36g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 886mg | Potassium: 1116mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5515IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 2mg
