Spicy Salmon Bowls

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

4 garlic cloves, minced

1/3 c. extra-virgin olive oil

1/3 c. reduced-sodium soy sauce

1/4 c. chili garlic sauce

Juice of 1 lime

2 tbsp. honey

4 (4-oz.) salmon fillets

1/2 c. rice vinegar or rice wine vinegar

1 tbsp. granulated sugar

1 tsp. kosher salt

2 tsp. toasted sesame oil

3 Persian cucumbers, thinly sliced

1/2 c. mayonnaise

2 tbsp. Sriracha

4 c. cooked brown rice

1 avocado, thinly sliced

1 medium carrot, finely grated

1/2 red onion, thinly sliced Cilantro leaves, torn Sesame seeds

Torn fresh cilantro leaves and toasted sesame seeds, for serving

Directions

Salmon

Arrange a rack in center of oven; preheat to 350°. Line a large baking sheet with foil. In a medium bowl, whisk garlic, soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on a large foil-lined baking sheet.

Bake salmon until fork-tender, 20 to 25 minutes.

Quick Pickled Cucumbers

In a medium heatproof bowl or jar, microwave vinegar, sugar, and salt until sugar and salt are dissolved, about 2 minutes.

Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap and let sit at room temperature until ready to use.

Spicy Mayo

Bowls

Nutrition

• Calories: 1048
• Total Fat: 70 g
• Saturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 74 mg
• Sodium: 1398 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 9 g
• Total Sugars: 15 g
• Protein: 33 g