Delicious Spicy Salmon Bowls for a Flavorful Meal Prep Treat

Experience a flavor adventure with these Delicious Spicy Salmon Bowls, featuring tender salmon, zesty seasonings, and customizable veggies.

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Prep Time 20

Cook Time 20

Marinating Time 15

Total Time 55

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

3 cloves Garlic Minced; substitute with garlic powder if fresh isn’t available.
3 tablespoons Extra-Virgin Olive Oil Rich in healthy fats.
1/4 cup Reduced-Sodium Soy Sauce Use tamari for a gluten-free version.
1 tablespoon Chili Garlic Sauce Replace with Sriracha for a milder flavor.
1 tablespoon Juice of Lime Lemon juice can be a substitute.
1 tablespoon Honey Maple syrup works as a vegan substitute.

For the Salmon

4 fillets Salmon Main protein source rich in omega-3 fatty acids.
2 tablespoons Rice Vinegar White vinegar can be used if necessary.
1 teaspoon Granulated Sugar Adjust or omit to taste.
1 teaspoon Kosher Salt Sea salt can be used instead.

For the Pickled Cucumbers

2 medium Persian Cucumbers Can be replaced with regular cucumbers.

For the Spicy Mayo

1/2 cup Mayonnaise Use vegan mayo for a plant-based version.
2 tablespoons Sriracha Adjust based on spice tolerance.
1 teaspoon Toasted Sesame Oil Can use regular sesame oil for a different taste.

For the Bowl Assembly

2 cups Cooked Brown Rice Quinoa or cauliflower rice can be an alternative.
1 medium Avocado Can be omitted or replaced with tahini.
1 medium Carrot Can swap with shredded red cabbage.
1 small Red Onion Green onions can be an alternative.
1/4 cup Cilantro Leaves Fresh herb for garnish.
2 tablespoons Sesame Seeds Optional, can substitute with crushed peanuts.

Equipment

oven
Mixing Bowl
Baking Sheet
Parchment paper
Refrigerator

Method

Step-by-Step Instructions

Prepare Marinade: In a mixing bowl, combine minced garlic, extra-virgin olive oil, reduced-sodium soy sauce, chili garlic sauce, lime juice, and honey. Whisk until fully blended.
Marinate Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for 15 minutes.
Bake Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Bake marinated salmon for 15-20 minutes.
Pickle Cucumbers: In a small bowl, combine rice vinegar, granulated sugar, kosher salt, and sliced cucumbers. Toss and let refrigerate for at least 10 minutes.
Make Spicy Mayo: Whisk mayonnaise, Sriracha, and toasted sesame oil until smooth. Adjust Sriracha to taste.
Assemble Bowls: Layer bowls with brown rice, salmon, pickled cucumbers, avocado, carrots, red onion, and cilantro.
Finish with Sauce: Drizzle spicy mayo over each bowl just before serving.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 45gProtein: 27gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 800mgPotassium: 850mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat salmon gently in the oven at 350°F (175°C) for about 10 minutes.

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