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Salmon Bowls

Delicious salmon bowls combining rich salmon, colorful vegetables, and a zesty sauce, perfect for busy lifestyles and nutritious meal plans.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound salmon fillets (skin removed and cut into 1 – 1 1/2 inch cubes) Rich in omega-3 fatty acids, salmon is a protein powerhouse.
  • 1/4 cup sweet chili sauce Adds a sweet and spicy kick.
  • 1 teaspoon sriracha For those who enjoy an extra layer of heat.
  • 2 tablespoons low sodium soy sauce A flavor enhancer without added salt.
  • 1/2 lime (juiced) Freshens the dish with citrus notes.
  • 2 cups cooked rice A hearty base that absorbs all the flavors.
  • 1 mango (peeled and diced) For a sweet, tropical element.
  • 1 English cucumber (seeds removed and diced) Light and refreshing crunch.
  • 1 avocado (peeled and diced) Creamy goodness to balance flavors.
  • 1 cup shelled edamame Adds protein and vibrant color.
  • 2 green onions (sliced thin) A mild onion flavor that enhances freshness.
  • 2 tablespoons chopped cilantro Fresh herbs elevate the taste.
  • 1 lime (juiced) A zesty finish that brightens the dish.
  • Salt to taste Essential for flavor balance.
Sriracha Mayo
  • 2 tablespoons mayonnaise A creamy base for the sauce.
  • 1/4 cup plain Greek yogurt Adds creaminess and protein.
  • 1-2 teaspoons sriracha For spiciness in the sauce.
  • 2 teaspoons honey A touch of sweetness to balance flavors.
  • Salt to taste Ensure proper seasoning.
Garnish
  • Cilantro and sesame seeds Optional for garnish to elevate presentation and add subtle flavors.

Method
 

Preparation
  1. Preheat oven to 450° F: Line a baking sheet with foil or parchment paper to avoid sticking.
  2. Prepare the salmon: Remove skin from salmon if needed and cut it into 1 – 1 1/2 inch cubes.
  3. Combine marinade ingredients: In a bowl, whisk together sweet chili sauce, sriracha, soy sauce, lime juice, and salt.
  4. Coat the salmon: Place the salmon cubes into the bowl with the marinade and stir until evenly coated.
Cooking
  1. Bake the salmon: Spread the coated salmon onto the lined baking sheet in a single layer. Bake for 7-12 minutes, switching the oven to broil during the last 2-3 minutes for a perfect caramelized finish.
  2. Prepare the mango-cucumber salsa: In a bowl, combine mango, cucumber, lime juice, and salt. Stir and taste for seasoning.
  3. Mix the sriracha mayo: In a small bowl, whisk together mayonnaise, Greek yogurt, sriracha, honey, and salt. Adjust flavors to your preference.
Assembly
  1. Assemble the bowls: Fill each bowl with a desired amount of rice, top with salmon, spoon on salsa, and drizzle with sriracha mayo. Garnish with sesame seeds and cilantro.

Notes

Salmon Bowls shine best when served fresh and warm. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop. You can freeze the assembled bowls without the rice and sauce for up to three months.