Spicy Salmon Bowl
A delightful and nutritious dish combining vibrant flavors with wholesome ingredients, perfect for a family dinner or healthy lunch.
Ingredients
For the salmon
- 2 lbs Salmon, cut into 1-inch cubes Choose fresh, high-quality fillets.
- 2 tbsp Avocado Oil For cooking salmon.
- 2 tsp Garlic Powder
- 2 tsp Smoked Paprika
- 1 tsp Cayenne Pepper Adjust based on spice preference.
- 1 tsp Dried Italian Seasoning or Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
For the bowl assembly
- 2 Avocados, cut into slices
- 1/2 Red Onion, thinly sliced
- 1 cup Shelled Edamame
- 2 Persian Cucumbers, sliced
- Cooked serving Brown Rice or rice of choice Use as the base.
- Fresh Lemon Juice To brighten flavors.
- Everything but a Bagel Seasoning or Sesame Seeds For garnish.
- Cilantro, chopped For garnish.
- Chipotle Aioli For drizzle.
Instructions
Preparation
- Cut the salmon into 1-inch cubes and set aside.
- In a small bowl, mix together the garlic powder, smoked paprika, cayenne pepper, dried seasoning, salt, and black pepper.
Cooking Salmon
- Season the salmon evenly and generously with the spice blend.
- Heat a nonstick skillet over medium-high heat and add the avocado oil.
- Once the oil shimmers, add the seasoned salmon pieces carefully, ensuring not to overcrowd the pan.
- Cook the salmon for about 4-5 minutes on one side until a sear develops, then flip and cook for an additional 4-5 minutes.
- Squeeze fresh lemon juice over the top and set aside once nicely seared and cooked through.
Assembly
- Start with a generous serving of cooked brown rice as the base.
- Top with the seared salmon, followed by sliced avocado, edamame, cucumber, and red onion.
- Drizzle with chipotle aioli and sprinkle with everything but a bagel seasoning or sesame seeds.
- Garnish with fresh cilantro and serve.
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Notes
Store leftovers in separate airtight containers to maintain freshness. Salmon, rice, and veggies can last up to 2 days in the fridge. For variations, swap salmon for shrimp or tofu, and adjust spice levels as desired.