Salmon Power Bowl

• total tid: 12 minutes

Ingredienser

1 lb. wild salmon

1 tbsp. Dijon mustard

1 tbsp. fine garlic powder

1 ½ – 2 tbsp. Chile lime seasoning

½ to 1 tsp. Aleppo pepper or crushed chili flakes

1 tbsp. avocado mayo

½ lime, juiced

1 ½ – 2 tbsp. sriracha

Pinch of salt & pepper

2 tsp. rice vinegar

1 cup Kaizen protein rice, cauli rice, or rice of choice

1 Scallion

1-2 Persian cucumbers

1 Avocado

1 jalapeno

Fresh cilantro (optional)

Sesame seeds

Vejledning

1.Start with 1lb of wild salmon. Coat the salmon with 1 tbsp. Dijon mustard as a binder. Then sprinkle with 1 tbsp. of fine garlic powder, lots of Chile lime seasoning (I added about 1.5-2 tbsp. because I love it!), 1/2 to 1 tsp. of Aleppo pepper or crushed chili flakes.

2.Pop the salmon into the air fryer at 400F for about 12 mins. (You can also bake this in the oven).

3.While the salmon is cooking, let’s make the sauce and cut up the veggies. For the sauce, mix 2 tbsp. of avocado mayo, the juice of half a lime, 1.5 – 2 tbsp. sriracha, a pinch of salt, a pinch of pepper, and 2 tsp. of rice vinegar. Give that a good mix, taste, and adjust as needed.

4.Next, cut up the veggies and prepare the base. For the base, I boiled a bag of my kaizen lowcarb rice, but you could any kind of rice depending on your goals, or also skip the base here. For the vegies, I used scallions, Persian cucumbers, avocado slices, jalapeno slices, some cilantro, and sesame seeds in addition to the sauce.

5.When the salmon is done, add it to your base, top with your toppings of choice, the sauce, and enjoy!

If you make this, be sure to let me know on SHREDHAPPENS!