32 minServes 4dinnerlunchquick

Spicy Salmon Bowls

Name: Spicy Salmon Bowls
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 1 1/2 lb salmon fillet, skin removed; 1 tbsp soy sauce; 1 tsp toasted sesame oil; 1/4 cup mayonnaise; 1 to 2 tbsp sriracha; 1 tsp lime juice; 4 cups cooked rice; 1 cup shelled edamame, thawed; 1 English cucumber, sliced; 2 cups shredded green cabbage; 1 ripe avocado, sliced; 2 green onions, sliced; 1 tsp sesame seeds; Red pepper flakes, to serve

Recipe by Gingham

Roasted salmon in a spicy mayo over rice, with avocado, edamame, cucumber, and crunchy cabbage.

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Ingredients

Salmon

1 1/2 lb salmon fillet, skin removed
1 tbsp soy sauce
1 tsp toasted sesame oil
1/4 cup mayonnaise
1 to 2 tbsp sriracha
1 tsp lime juice

Bowls

4 cups cooked rice
1 cup shelled edamame, thawed
1 English cucumber, sliced
2 cups shredded green cabbage
1 ripe avocado, sliced
2 green onions, sliced
1 tsp sesame seeds
Red pepper flakes, to serve

Method

Heat the oven to 425°F. Set the salmon on a lined sheet pan, rub it with the soy sauce and sesame oil, and roast until it flakes in the middle, 10 to 12 minutes.
Stir the mayonnaise, sriracha, and lime juice together.
Break the salmon into large flakes and fold it gently into half of the spicy mayo.
Fill bowls with rice and arrange the edamame, cucumber, cabbage, and avocado around it. Pile the salmon in the middle.
Drizzle with the rest of the spicy mayo and finish with the green onions, sesame seeds, and a pinch of red pepper flakes.

Notes from the source

Warm rice and cold toppings is the point. Leftover salmon makes this a 10-minute lunch.