Description
Discover how to create a delicious Salmon Power Bowl, packed with flavors and nutrients. Elevate your meal with this easy recipe that’s perfect for a healthy lifestyle!
Ingredients
- 1 pound (454 g) salmon, cut into large chunks
- 1 teaspoon (5 ml) Dijon mustard
- Salt, pepper
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) Aleppo pepper or chili flakes of choice
- 1 teaspoon (5 ml) chile lime seasoning
- 1/4 teaspoon (1 ml) cayenne pepper
- 1 tablespoon (15 ml) avocado oil
- 8 oz (227 g). Kaizen rice
- Chopped lettuce
- 1/2 diced cucumber
- 1/2 diced jalapeño
- 1/2 sliced avocado
- 2 tablespoon (30 ml) s mayo or Greek yogurt
- 1/2 lime, juiced
- 2 teaspoon (10 ml) s rice vinegar
- 1-1/2 to 2 tablespoon (30 ml) s sriracha
- Pinch of salt and pepper
Instructions
- Slice the salmon into smaller chunks and place them in a bowl. Incorporate the Dijon mustard and sprinkle with salt, pepper, garlic powder, your preferred chili flakes or Aleppo pepper, chile lime seasoning, and cayenne pepper.
- Heat a pan over medium heat and pour in the avocado oil. Cook the salmon briefly, about 1½-2 minutes on each side, due to its small size. Set the salmon aside.
- Prepare the base of your choice. I opted for Kaizen low-carb, high-protein rice by boiling it, but feel free to use regular rice, brown rice, or quinoa, following the instructions on the package.
- As the rice is cooking, chop the lettuce and cut the jalapeño, cucumber, and avocado into slices. Set these aside.
- To make the sauce, combine mayo (or yogurt), lime juice, rice vinegar, sriracha, and a dash of salt and pepper. Stir well and adjust the flavors to taste.
- Put together your bowls. I divided it into four servings, placing 4 ounces of cooked salmon at the bottom of a bowl. Add a generous amount of lettuce, half a diced cucumber, half a diced jalapeño, and 2/3 cup of the prepared Kaizen rice.
- Cover the bowl with a plate, invert it, and garnish with half a sliced avocado and your desired amount of sauce (I used about 3 tablespoons).
Notes
- Coat salmon pieces with Dijon mustard for even seasoning before applying spicesnCook salmon in batches to ensure a crispy exterior and uniform donenessnSlice avocado just before serving, adding lime juice to preserve color and texture