How To Make Healthy Salmon Bowl with 42g Protein!

Ingredients

• 300 g Salmon Fillet (skinless, cut into 1‑inch cubes)
• 1 tsp Garlic Powder (for seasoning salmon)
• ½ tsp Red Chili Flakes (adjust to heat preference)
• 1 tsp Paprika (smoked or sweet)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Honey (adds a subtle glaze)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 medium Cucumber (thinly sliced)
• 1 small Carrot (julienned)
• ½ small Red Onion (thinly sliced)
• 1 tbsp Rice Vinegar (for cucumber dressing)
• 1 cup Jasmine Rice (rinsed)
• 3 tbsp Mayonnaise (regular or light)
• 1 small Avocado (sliced for garnish)
• 2 stalks Green Onion (chopped for garnish)
• 1 tsp Sesame Seeds (toasted)
• 2 tbsp Olive Oil (for pan‑frying salmon)

Instructions

1. Cube and Season Salmon

   Place the salmon on a cutting board and cut into 1‑inch cubes. Transfer to a mixing bowl and add garlic powder, red chili flakes, paprika, soy sauce, honey, and lemon juice. Toss until every piece is evenly coated.

   Time: PT5M

2. Prepare Cucumber‑Carrot‑Onion Salad

   Thinly slice the cucumber, julienne the carrot, and slice the red onion. In a separate bowl combine soy sauce, minced garlic, red chili flakes, paprika, and rice vinegar. Add the vegetables and toss to coat.

   Time: PT5M

3. Make Spicy Lemon Mayo

   In a small bowl whisk together mayonnaise, fresh lemon juice, a pinch of red chili flakes, and a drizzle of honey until smooth.

   Time: PT2M

4. Cook Jasmine Rice

   Rinse 1 cup jasmine rice until water runs clear. Combine rice with 1½ cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

   Time: PT20M

   Temperature: Medium heat

5. Pan‑Fry Salmon Balls

   Heat olive oil in a non‑stick skillet over medium heat. Add the seasoned salmon cubes in a single layer, pressing gently to form small balls. Cook for 3 minutes on each side until golden brown and the interior reaches 145°F.

   Time: PT6M

   Temperature: Medium heat

6. Assemble the Dish

   Divide the cooked jasmine rice onto two plates. Top with salmon balls, a generous spoonful of cucumber salad, sliced avocado, and drizzle with spicy lemon mayo. Garnish with chopped green onion and toasted sesame seeds.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

60g

Fat

15g

Fiber

5g