These spicy salmon bowls are loaded with flavor and quick to whip up on a weeknight! Blackened salmon over rice, cucumber, avocado, green onions, cilantro and a squeeze of lime all drizzled with a spicy creamy sauce! What’s even better, you can customize these to your liking! I added a side of bok choy to mine, but any veggie would be great here! Think shredded carrots, radish, edamame, pickled onion, the possibilities are endless!
Seared Salmon Bowls
Course: DinnerCuisine: Asian inspiredDifficulty: Easy4
servings30
minutes10
minutesQuick seared salmon bowls are easy and packed with flavor! You’ll love the creamy spicy sauce to drizzle on top!
Ingredients
- Blackening seasoning
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
- Spicy sauce
1/2 cup mayonnaise
1-2 tablespoons sriracha
2 tablespoons coconut aminos or soy sauce
1 tablespoon of maple syrup
- Salmon Bowls
1.5 pounds of salmon, deboned and skin removed
4 tablespoons of oil, I like grapeseed
2 cups of white rice, I used precooked rice from Trader Joes freezer section
1/2 cucumber chopped
1 avocado, sliced
1/2 cup of green onions, chopped small
handful of cilantro, stems removed and chopped
jalapeno thinly sliced to taste
2 teaspoons of furikake, optional
Directions
- Combine the blackening seasonings in a small bowl, set aside. If making rice, start it now so it’s finished in time.
- Remove the skin from the salmon and pin bones. Pat dry with paper towels and add the blackening spice on both sides, pressing on to the flesh.
- Chop all your vegetable and set aside.
- In a small bowl, combine the mayonnaise, sriracha, coconut aminos or soy sauce, and maple syrup. Mix until no lumps show.
- Add 3-4 tablespoon of oil to a pan over medium-high heat, until shimmering. Add the salmon and cook for 5-6 minutes, and flip. Cook for 4-6 minutes on the other side or until easily flakes with a fork. For thicker salmon it could be longer and thinner filets will cook less.
- Assemble the Bowls
- Grab 4 bowls or plates with rims
- Add cooked rice to the bottom of the dish
- Add your salmon, avocado, cucumber, green onion, and other veg you might prefer, I added in some bok choy.
- Drizzle everything with the spicy sauce, sprinkle some cilantro, a squeeze of lime and furikake if using. Enjoy!
Notes
- I used Trader Joes frozen rice, to make this even quicker!
- For kids I make the spice mix and left out the cayenne pepper, seasoned their salmon(cut salmon for the kids) then added cayenne for the adults and seasoned ours. Make sure if you do this not to mix up salmon while cooking.
- I seared some bok choy on the side of ours, but any and all veg will work!
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