why make this recipe
Spicy Salmon Bowls are a great choice for a healthy and delicious meal. This recipe is packed with protein from salmon, healthy fats from avocado, and fiber from quinoa and edamame. With its bold flavors and fresh ingredients, it’s perfect for a satisfying lunch or dinner. Plus, it comes together quickly, making it great for busy weeknights.
how to make Spicy Salmon Bowls
Ingredients :
- 2 salmon fillets
- 1 cup quinoa
- 2 cups water
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 cup edamame, shelled
- 1 teaspoon sriracha
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Green onions, for garnish
- Sesame seeds, for garnish
Directions :
- Cook the quinoa in water according to package instructions.
- Meanwhile, heat a skillet over medium heat and add the sesame oil.
- Place the salmon fillets in the skillet and cook for about 4-5 minutes on each side, or until cooked through.
- In a small bowl, mix the sriracha and soy sauce together.
- Once the salmon is done, flake it with a fork.
- Assemble the bowls by placing a scoop of quinoa at the bottom, topped with flaked salmon, avocado slices, cucumber, and edamame.
- Drizzle the sriracha-soy sauce mixture over the top and garnish with green onions and sesame seeds.
how to serve Spicy Salmon Bowls
Serve the Spicy Salmon Bowls warm. You can enjoy them right after assembling or place them in the refrigerator for a brief time if you prefer them chilled. Add extra garnishes like crushed red pepper or more sesame seeds for additional flavor.
how to store Spicy Salmon Bowls
Store any leftover Spicy Salmon Bowls in an airtight container in the refrigerator. They will stay fresh for about 2-3 days. If you have leftover ingredients, keep them separate to maintain freshness.
tips to make Spicy Salmon Bowls
- For added flavor, marinate the salmon in the soy sauce for 15 minutes before cooking it.
- You can substitute quinoa with brown rice or cauliflower rice for a different base.
- Adjust the level of spiciness by adding more or less sriracha based on your preference.
variation
You can add other vegetables to the bowl, such as shredded carrots or bell peppers. For a different protein, try using grilled shrimp or tofu instead of salmon.
FAQs
Q: Can I use frozen salmon?
A: Yes, you can use frozen salmon. Just make sure to thaw it properly before cooking.
Q: Is this recipe gluten-free?
A: To make it gluten-free, use tamari instead of soy sauce.
Q: Can I make this recipe in advance?
A: Yes, you can prep the ingredients in advance and assemble the bowls when ready to serve.
Spicy Salmon Bowls
A healthy and delicious meal packed with protein from salmon, healthy fats from avocado, and fiber from quinoa and edamame.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
- 2 salmon fillets
- 1 cup quinoa
- 2 cups water
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 cup edamame, shelled
- 1 teaspoon sriracha
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Cook the quinoa in water according to package instructions.
- Meanwhile, heat a skillet over medium heat and add the sesame oil.
- Place the salmon fillets in the skillet and cook for about 4-5 minutes on each side, or until cooked through.
- In a small bowl, mix the sriracha and soy sauce together.
- Once the salmon is done, flake it with a fork.
- Assemble the bowls by placing a scoop of quinoa at the bottom, topped with flaked salmon, avocado slices, cucumber, and edamame.
- Drizzle the sriracha-soy sauce mixture over the top and garnish with green onions and sesame seeds.
Notes
For added flavor, marinate the salmon in soy sauce for 15 minutes before cooking. You can substitute quinoa with brown rice or cauliflower rice for a different base.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg
