This is one of our all-time favorite dinners! This recipe initially comes from Delish’s amazing Spicy Salmon Bowl recipe. I made a few changes, and also substituted the salmon for other health protein options – see the Recipe Notes below for my thoughts and changes!
Spicy Salmon Bowls
Ingredients
- 1/3 cup olive oil
- 1/3 cup soy sauce We use the low sodium variety
- 1/4 cup sriracha Or other favorite chili sauce
- 3-4 cloves garlic, minced
- 1 pound salmon fillets
- 1/2 cup mayonnaise
- 2 tbsp sriracha
- 1 tsp sesame oil
- 1 large avocado Sliced
- sesame seeds Optional, for garnish
- 3 cups broccoli Steamed
- 2 large carrots Grated
- 4 servings cooked brown rice
Instructions
- Begin cooking the brown rice. Chop the broccoli into bite sized pieces and begin steaming it.
- In a large pan over medium-low heat, mix together the soy sauce, olive oil, sriracha, a minced garlic. Add the salmon fillets. For fresh salmon, cook for 3-5 minutes on each side, checking to make sure the salmon flakes easily and is opaque to be sure it is cooked thoroughly. For frozen salmon fillets, cook about 6-8 minutes each side.
- Mix the mayonnaise, two tablespoons of sriracha, and sesame oil well to make the spicy mayo topping.
- Portion the cooked brown rice between four bowls. Add a salmon fillet to each, along with a quarter of the avocado, portioned carrots, and steamed broccoli. Add a drizzle of spicy mayo across each bowl and garnish with sesame seeds.
Recipe Notes
- Feel free to swap the salmon out for bite-sized pieces of chicken breast or firm/extra firm tofu! We’ve tried both of these and they’re just as good as the original salmon recipe. They can be cooked in a pan in the sauce mixture using the same method given for cooking the salmon above.
- Be sure to press the tofu before cubing it and adding it to the sauce. Place the block of tofu between two kitchen or dish towels (these towels are the best for this, and they’re a great reusable, very sturdy kitchen cleaning tool to have) on a plate, put another plate on top, and then something heavy on that (books work well, it doesn’t need to be fancy!). Press the tofu for about 30 minutes before cooking with it.
