Healthy Salmon Bowl Recipe

Ingredients

• 1 pound Salmon Fillet (Skinless, cut into bite‑size cubes)
• 1 clove Garlic (Crushed)
• 0.5 teaspoon Fresh Ginger (Grated, peeled)
• 2 teaspoons Rice Vinegar (Seasoned)
• 2 tablespoons Tamari (Low‑sodium, gluten‑free option)
• 1 tablespoon Honey (Raw honey preferred)
• 0.125 teaspoon Sesame Oil (Toasted, optional)
• 2 cups Brown Rice (Cooked; can substitute cauliflower rice or quinoa)
• 0.75 cup Edamame (Shelled, cooked)
• 0.33 cup Carrots (Shredded)
• 2 pieces Green Onions (Sliced, both white and green parts)
• 2 pieces Persian Cucumber (Sliced, seedless)
• 1 small Avocado (Sliced, ripe)
• 1 tablespoon Sesame Seeds (Toasted, optional)
• 2 tablespoons Greek Yogurt (Plain, for mayo)
• 1 tablespoon Sriracha (For mayo)

Instructions

1. Cube the Salmon

   Slice the 1‑pound salmon into uniform bite‑size cubes and set aside.

   Time: PT5M

2. Prepare the Marinade

   In a mixing bowl whisk together the crushed garlic, grated ginger, rice vinegar, tamari, honey, and optional sesame oil until smooth.

   Time: PT3M

3. Marinate the Salmon

   Add the salmon cubes to the bowl, pour the marinade over them, and toss to coat evenly. Cover the bowl with foil and refrigerate for 30 minutes to 1 hour.

   Time: PT30M

4. Preheat the Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

5. Line Baking Sheet

   Line a baking sheet with parchment paper.

   Time: PT2M

6. Arrange Salmon for Baking

   Remove the salmon from the excess marinade (discard the leftover liquid) and spread the cubes in a single layer on the prepared sheet.

   Time: PT3M

7. Bake the Salmon

   Bake for 12–15 minutes, or until the salmon is opaque and flakes easily (internal temperature 145°F).

   Time: PT15M

   Temperature: 400°F

8. Prepare Bowl Components

   While the salmon bakes, cook (or reheat) the brown rice, steam the edamame, shred carrots, slice green onions, cucumber, and avocado.

   Time: PT10M

9. Make Sriracha Yogurt Mayo

   In a small bowl combine Greek yogurt and sriracha; stir until smooth. Adjust seasoning with a pinch of salt if desired.

   Time: PT2M

10. Assemble the Bowls

    Divide the rice among four bowls, top with baked salmon, edamame, shredded carrots, sliced green onions, cucumber, and avocado. Sprinkle with sesame seeds if using.

    Time: PT5M

11. Finish with Mayo

    Drizzle the Sriracha yogurt mayo over each bowl and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

6 g