Spicy Salmon Grain Bowls (Print-Friendly Version)
Hearty salmon with brown rice, crisp veggies, and spicy mayo delivers a flavorful and satisfying lunch option.
# What You'll Need:
→ Salmon
01 -
4 garlic cloves, minced
02 -
80 millilitres extra-virgin olive oil
03 -
80 millilitres reduced-sodium soy sauce
04 -
60 millilitres chili garlic sauce
05 -
Juice of 1 lime
06 -
30 millilitres honey
07 -
4 salmon fillets (115 grams each)
→ Quick-Pickled Cucumbers
08 -
120 millilitres rice vinegar or rice wine vinegar
09 -
13 grams granulated sugar
10 -
5 grams kosher salt
11 -
10 millilitres toasted sesame oil
12 -
3 Persian cucumbers, thinly sliced
→ Spicy Mayo
13 -
120 grams mayonnaise
14 -
30 millilitres Sriracha
15 -
10 millilitres toasted sesame oil
→ Assembly
16 -
960 grams cooked brown rice
17 -
1 avocado, thinly sliced
18 -
1 medium carrot, finely grated
19 -
0.5 red onion, thinly sliced
20 -
Fresh cilantro leaves, torn
21 -
Toasted sesame seeds
# How to Make It:
01 -
Preheat oven to 175°C. Line a large baking sheet with foil. In a medium bowl, whisk together minced garlic, soy sauce, olive oil, chili garlic sauce, lime juice, and honey. Add salmon fillets and gently toss to coat evenly.
02 -
Arrange marinated salmon fillets on the prepared baking sheet. Bake in the centre of the oven for 20 to 25 minutes until cooked through and fork-tender.
03 -
In a medium heatproof bowl or jar, combine rice vinegar, granulated sugar, and kosher salt. Microwave until sugar and salt dissolve, about 2 minutes. Stir in toasted sesame oil, add sliced cucumbers, and shake to coat. Cover and set aside at room temperature.
04 -
In a small bowl, combine mayonnaise, Sriracha, and toasted sesame oil. Stir until smooth and set aside.
05 -
Evenly divide cooked brown rice among serving bowls. Top with baked salmon, pickled cucumbers, sliced avocado, grated carrot, and sliced red onion. Garnish with torn cilantro leaves and toasted sesame seeds. Drizzle with spicy mayo before serving.
# Additional Tips:
01 -
Pickled cucumbers can be prepared ahead and stored refrigerated for up to 48 hours.
02 -
For best texture, assemble bowls just before eating to prevent sogginess.