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Spicy Salmon Bowl

Yields1 ServingPrep Time20 minsTotal Time1 hr

Source: delish.com
Rating: 8/10

For the Salmon
 ⅓ cup low-sodium soy sauce
 ⅓ cup olive oil
 ¼ cup chili garlic sauce
 1 lime, juiced
 2 tbsp honey
 4 garlic cloves
 4 4oz salmon fillets
For the Quick Pickled Cucumbers
 ½ cup rice vinegar or rice wine vinegar
 1 tbsp sugar
 1 tsp kosher salt
 2 tsp toasted sesame oil
 3 Persian cucumbers, thinly sliced
For the Spicy May
 ½ cup mayonnaise
 2 tbsp Sriracha
 2 tsp toasted sesame oil
For the Bowls
 cooked brown rice
 1 avocado, sliced
 1 medium carrot, grated
 ½ red onion, thinly sliced
 cliantro leaves, torn
 sesame seeds
1

Make salmon: Preheat oven to 350° and line a large baking sheet with foil. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.

2

Meanwhile, make pickled cucumbers: In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave 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 until ready to use.

3

Make spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and sesame oil.

4

Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.