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Salmon Bowls

Delightful and vibrant Salmon Bowls combining tender salmon with a refreshing mango cucumber salsa, creamy avocado, and zesty sriracha mayo. Perfect for busy weeknights or special occasions.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the salmon
  • 1 pound salmon fillets (skin removed and cut into 1 – 1 1/2 inch cubes) Rich, succulent fish packed with omega-3 fatty acids.
  • 1/4 cup sweet chili sauce Perfect blend of sweetness and subtle heat.
  • 1 teaspoon sriracha Adds a kick of spice.
  • 2 tablespoons low sodium soy sauce Infuses savory depth.
  • 1/2 of a lime juiced Adds refreshing citrus zing.
  • 2 cups cooked rice Foundation of the bowl.
For the salsa
  • 1 mango (peeled and diced) Sweet and juicy.
  • 1 English cucumber (seeds removed and diced) Adds crisp texture.
  • 1 avocado (peeled and diced) Brings richness.
  • 1 cup shelled edamame Adds extra protein.
  • 2 green onions (sliced thin) For mild onion flavor.
  • 2 tablespoons chopped cilantro Adds herbaceous freshness.
  • 1 lime (juiced) Enhances overall flavor.
  • Salt to taste Salt Essential for balancing flavors.
For the sriracha mayo
  • 2 tablespoons mayonnaise Adds creaminess.
  • 1/4 cup plain Greek yogurt Adds tanginess.
  • 1-2 teaspoons sriracha Adjust to spice preference.
  • 2 teaspoons honey Offers natural sweetness.
  • Salt to taste Salt Adjust for seasoning.
For garnish
  • Cilantro and sesame seeds optional Cilantro and sesame seeds for garnish Adds nuttiness and freshness.

Method
 

Preparing the Salmon
  1. Preheat the oven to 450°F and line a baking sheet with foil or parchment paper.
  2. Cut the salmon into 1 – 1 1/2 inch cubes if not already done.
  3. In a bowl, whisk together the sweet chili sauce, sriracha, soy sauce, lime juice, and a pinch of salt and pepper.
  4. Place the salmon cubes in the bowl and stir until fully coated in the marinade.
  5. Spread the salmon out in a single layer on the baking sheet.
Baking the Salmon
  1. Bake the salmon for 7-12 minutes, turning your oven to broil during the last 2-3 minutes.
  2. Keep an eye on it — the fish should be tender and flaky.
Making the Mango Cucumber Salsa
  1. While the salmon bakes, combine the diced mango, cucumber, avocado, shelled edamame, sliced green onions, and chopped cilantro in a bowl.
  2. Stir gently to avoid bruising the avocado. Taste for seasoning and adjust with salt and lime juice as needed.
Preparing the Sriracha Mayo
  1. In a small bowl, whisk together the mayonnaise, Greek yogurt, sriracha, and honey.
  2. Adjust the sriracha and add a touch of salt for taste.
Assembling the Bowls
  1. To assemble, fill a bowl with rice topped with baked salmon.
  2. Spoon on some mango cucumber salsa, then drizzle generously with sriracha mayo.
  3. Garnish with sesame seeds and cilantro.

Notes

For the best results, let the salmon marinate for 30 minutes to an hour before baking. If short on time, use precooked rice. Enhance the sriracha mayo with lime zest.