Salmon Bowls
Salmon bowls are a healthy weeknight dinner that pairs flaky baked salmon with rice, cucumber salad, and toppings. So easy and delicious!
Servings: 4 bowls
Calories: 395kcal
Ingredients
for the salmon:
- 2 lbs salmon filet
- 2 tbsp soy sauce
- 2 tbsp sriracha hot sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp ground ginger powder
for the cucumbers:
- 1 English cucumber thinly sliced
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tablespoon sesame seeds
for the bowls:
- salmon cubes
- cucumber salad
- cooked white rice
- sliced/grated carrots
- sliced green onions
- sesame seeds to garnish
Instructions
- Heat the oven to 425ºF.
- Remove the skin of the salmon and cut it into cubes, about 1" thick/wide.
- Add the cubes to a bowl along with the remaining salmon ingredients and toss to combine. Place them in a baking dish and cook for 10 - 12 minutes.
- Meanwhile, add all the cucumber ingredients to another bowl and toss to combine. Allow to marinate while the salmon cooks.
- When the salmon is done, assemble the bowls.
- Start with a scoop of white rice, followed by the salmon, cucumber, and carrots. Garnish with green onions and sesame seeds. Highly recommend using the leftover dressing from the cucumber salad to drizzle over the bowls as your "sauce"!
Notes
The best way to store these salmon bowls is to keep all the components separate in the fridge and then assemble them just before eating. If your bowls are already assembled, they’ll keep in the fridge for a day or two. Reheat the salmon and rice in the microwave, then add back the raw vegetables.
Nutrition
Calories: 395kcal | Carbohydrates: 4g | Protein: 47g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 125mg | Sodium: 860mg | Potassium: 1.269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 3mg