Description
A delightful and healthy bowl filled with salmon, fresh vegetables, and a tasty spicy ginger sauce.
Ingredients
- 4 salmon filets, cut into bite-size chunks
- 1 egg white
- 1/2 cup sesame seeds
- Olive oil, for drizzling
- 1/4 cup tamari or soy sauce
- 3 tablespoons honey
- 1-2 tablespoons chili sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon grated fresh ginger
- 3-4 cups cooked rice
- 2 avocados, diced
- 2 small cucumbers, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons lemon or lime juice
- Kosher salt
- 1/2 cup mayo
- 1-2 tablespoons sriracha
- 2 teaspoons toasted sesame oil
Instructions
- Preheat the oven to 450°F. Grease a baking sheet with olive oil.
- Place sesame seeds in a shallow bowl. In a separate bowl, add the egg white. Toss each piece of salmon through the egg, then coat it in sesame seeds, and place on the baking sheet.
- Drizzle the salmon with olive oil and bake for 10-15 minutes or until cooked to your liking.
- In a small bowl, whisk together tamari, honey, chili sauce, toasted sesame oil, and grated ginger. Set aside.
- For the salad, combine diced vegetables and herbs in a bowl and season with kosher salt.
- For the spicy mayo, mix mayo, sriracha, and toasted sesame oil in a bowl.
- Spoon salmon over bowls of cooked rice, top with herb salad, drizzle with soy ginger sauce, and add a dollop of spicy mayo.
- Serve warm and enjoy!
Notes
Store leftovers separately for freshness. Use cooked quinoa or cauliflower rice as a substitute for traditional rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian