Spicy Salmon Bowls
Servings 4
Ingredients
- 1 cup whole milk plain Greek yogurt
- 2 tbsp sriracha
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp grated ginger or 2 cloves garlic, grated
- 1½ tsp kosher salt, divided
- 1 lb wild salmon, skin removed, cut into bite-sized cubes*
- 5-6 cups broccoli florets
- 1 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce or tamari
For the bowls:
- 1-2 cups jasmine white rice**
- 2 cucumbers, peeled, thinly sliced (about 3 cups)
- ¼ cup rice vinegar
- 1 tbsp soy sauce or tamari
- Nori, cut into strips or crumbled (optional)
- Fresh herbs (chopped cilantro or scallions)
- Sesame seeds
- * Ask your fishmonger to remove the skin for you. You don’t HAVE to remove it, I just think it’s more pleasant to eat this way. You could also use another fish (see substitution section, this is also delicious with tofu).
- ** This depends on how much rice you want, 1 cup should be enough for 4 with about ½ cup rice per person, but I recommend cooking 2 cups so you can have more rice and leftovers.
- Note: also delicious with avocado chunks and boiled or fried egg!
Items you can prep ahead (optional)
- Make the marinade (set aside ½ cup for the sauce)
- Prep 5-6 cups broccoli florets
- Peel and thinly slice 2 cucumbers
- Marinate cucumbers
- Cube the salmon
Instructions
- Preheat the oven to 500F or 450F convection. Line two baking sheets with parchment paper.
- To cook the rice: add 1 cup rice to a fine mesh strainer and rinse, using your hands to agitate the grains, until the water runs clear. This gets rid of the extra starch so your rice isn’t mushy. Add rice to a medium pot along with 1 ½ cups water. Cover and turn the heat on high. Once the water starts to simmer rapidly, reduce the heat to low and simmer gently, covered, for about 12-15 minutes, or until the water is evaporated and rice is cooked. Don’t remove the lid until the timer goes off!
- In a medium bowl or large tupperware container, add the cucumbers, vinegar, and soy sauce and toss to coat. Set aside.
- In a small bowl, whisk together the yogurt, sriracha, honey, sesame, ginger or garlic, and 1 teaspoon salt. Transfer ½ cup of the mixture to a separate small bowl to use later for the sauce.
- Add the salmon to the medium bowl and toss to coat. Scatter the salmon chunks onto the baking sheet, spreading them out evenly. Add broccoli to the other baking sheet and toss with the 1 tablespoon olive oil and remaining ½ teaspoon salt. Spread out into an even layer. Bake for 10 minutes, or until the salmon is cooked through and is beginning to brown a little bit (the sauce on the baking sheet will burn, that’s fine!).
- In the small bowl with the reserved marinade, mix in the 1 tablespoon rice vinegar and 1 tablespoon soy sauce.
- Add warm rice to your bowls along with the cucumbers, broccoli, and salmon. Drizzle the reserved sauce all over and top with nori (if using), herbs, and sesame seeds.
Notes
Substitutions:
- To make vegetarian, substitute cubed tofu (about 3 cups) for the salmon.
- To make vegan, see above + use a dairy-free yogurt alternative.
- You could try this with any fish. If your fish is very thin, then either add it after the broccoli has baked for 5 minutes. You could also just broil the fish if it’s super thin during the last 3 minutes to get that caramelization without overcooking it.
Storage:
-
Store leftovers in an airtight container in the fridge:
- Salmon: up to 4 days
- Rice: up to 6 days
- Broccoli: up to 6 days
- Cucumbers: up to 7 days
Leftovers + Repurposing:
- Warm up leftover rice, salmon, and broccoli in your bowl. Add cucumbers and drizzle dressing all over. Top with all the toppings.
- Add avocado!
- Add a fried egg on top.