Description

Indulge in the vibrant flavors of a Spicy Salmon Bowl, where perfectly seared salmon meets a medley of fresh vegetables and fluffy rice, all drizzled with a zesty spicy sauce. This dish not only delights your palate but also brings warmth and nostalgia, making it an ideal choice for any occasion. Quick to prepare and easily customizable, it’s a culinary masterpiece that will impress your family and friends.

Ingredients

Scale

2 salmon fillets (6 oz each)
1 cup cooked jasmine or brown rice
1 cup bell peppers, sliced
1 cup cucumber, sliced
1/4 cup low-sodium soy sauce
2 tbsp sriracha (adjust to taste)
Juice of 1 lime
2 green onions, sliced (for garnish)
2 tbsp toasted sesame seeds (for garnish)

Instructions

Cook rice according to package instructions.
Pat dry salmon fillets and season with salt and pepper.
Heat a non-stick skillet over medium heat. Add oil and place salmon skin-side down; cook for about 4 minutes until crispy.
Flip fillets carefully, drizzle with soy sauce, and cook for another 3 minutes until flaky.
In a small bowl, mix sriracha and lime juice for the drizzle.
Assemble bowls: Start with rice, top with salmon, add sliced veggies, then drizzle with spicy sauce.
Garnish with green onions and sesame seeds before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main
Method: Pan-searing
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 550
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg

Keywords: - For a vegetarian option, substitute salmon with tofu. - Add avocado or radishes for extra crunch. - Store leftovers in an airtight container in the fridge for up to three days.