Salmon Rice Bowl

Introducing your new favorite weeknight meal: Salmon Rice Bowl. It’s filling, satisfying, and full of sweet and spicy flavor.

The salmon provides protein and essential omega-3 fatty acids, which are vital for heart & brain health and fighting inflammation. You’ll also get brown rice for fiber-rich carbs, mango for sweetness, cucumbers for fiber and fresh flavor, avocado for more satisfying healthy fats, and pickled onions for a little tang. A drizzle of spicy mayo provides that finishing touch.

This recipe is also super easy to make. After cooking the salmon, you simply chop the cucumber, mango, and avocado, assemble the bowls, and you’re done!

Salmon Rice Bowl

Serves 2

Ingredients:

For the salmon

• 2 salmon fillets (4–6 oz each)

• 1 tbsp olive oil

• ½ tsp garlic powder

• 1 tsp chili powder

• ½ tsp sea salt

• ½ tsp black pepper

• a few shakes of paprika

• Lime zest

• Squeeze of lime juice

For the bowls

• 2 cups cooked brown rice (use cooked, frozen rice for a quick option)

• 1 avocado, sliced or diced

• 1 cup cucumber, chopped

• 1 cup mango, diced

• ½ cup pickled onions

Spicy Mayo Drizzle

• 2 tbsp mayo (or plain greek yogurt)

• 1/2 tbsp sriracha (or adjust to spice preference)

• 1 tsp lime juice

• Salt and pepper to taste, at least ¼ tsp each 
  

Instructions:

Cook the salmon:

1. Heat oil in a non-stick pan over medium heat.

1. Combine seasonings in a small dish and spread over the salmon filets

2. Top with lime zest and a squeeze of lime

3. Cook skin-side down for ~4 minutes, then flip and cook for another 3–5 minutes until cooked through and flaky.

Prepare the sauce:

1. Mix together mayo, sriracha, lime juice, salt, and pepper. Adjust spice and flavor to taste. 

Assemble the bowl:

1. Warm the rice if needed and divide between two bowls.

2. Chop, flake, or leave salmon filets as is and add to bowls. 

3. Divide the rest of the ingredients and add to bowls: avocado, cucumber, mango, pickled onions

4. Top with drizzle of spicy mayo.