This salmon bowl is an easy weeknight dinner that has tons of color and flavor.
What you’ll need:
- 1-1.5 lbs salmon
- Salmon marinade – 1/2 cup soy sauce, 1 tbs rice vinegar, 5-6 cloves garlic, 1/4 cup honey, 1 tsp sesame oil, 1 tbs sesame seeds (optional – 1 tbs grated ginger, 1 tbs green onion, 1 tsp chili flakes for spice)
- 4 persian cucumbers
- Cucumber salad dressing: 2 tbs soy sauce, 1 tbs sesame oil, 1 tbs rice vinegar, 1 tbs honey (optional: add chili flakes if you like spice)
- 2 medium carrots
- 1 avocado
- 1-2 cups jasmine rice
Steps you’ll take:
- Make the jasmine rice, per the instructions on the packaging
- Cube up the salmon and marinate with oil of choice, salt, and pepper.
- Mix together the salmon soy sauce marinade in a small bowl or measuring cup.
- Heat up a large pan with oil and cook the salmon until golden. Pour in salmon marinade and reduce heat. Cook down until sauce thickens.
- Chop cucumbers in to rounds and place into a bowl. Pour in dressing ingredients and mix.
- Wash and peel the carrots. Shred and place in a small bowl.
- Plate up and enjoy!
- Optional: sprinkle your dish with sesame seeds or furikake. Add seaweed flavor for an additional umami flavor.
You can cook your salmon however you’d like: fry, bake, or air fry! My favorite part of this dish is the cucumber salad – it’s fresh and has a nice crunch to it.