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Soy Ginger Salmon Rice Bowl with Spicy Mayo
Ready for your new favorite easy dinner? This Soy Ginger Salmon Rice Bowl with Spicy Mayo is quick to make and it’s so fun to customize your favorite bowl.
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Course Dinner, Lunch, Main Course
Servings 2 Servings
Cuisine Mediterranean

Equipment

  • Baking sheet

Ingredients
 

Salmon

  • 2 Salmon filets cut into bite-sized pieces
  • 6 Tablespoons low-sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 3 cloves garlic minced
  • 1 Tablespoon fresh ginger grated
  • 2 tsp maple syrup
  • 1 tsp sriracha
  • 1 teaspoon sesame oil
  • 1 heaping cup of broccoli florets

Salad

  • 3-4 cups of mixed greens
  • ½ cucumber sliced
  • ½ avocado diced
  • 3 green onions sliced
  • ½ cup cilantro chopped
  • 1 cup brown rice cooked

Spicy Mayo

  • ¼ cup mayo made with olive oil or avocado oil
  • 1 Tablespoon chili paste
  • 1 teaspoon honey

Instructions
 

  • Preheat oven to 425°F, line a baking sheet with parchment paper and set aside.
  • Cut salmon into bite-size pieces and place in a medium bowl.
  • Add the soy sauce, rice vinegar, garlic, ginger, maple syrup, sriracha and sesame oil. Toss with salmon. Let rest for 10 minutes.
  • Toss broccoli with a little olive oil, salt and pepper.
  • Place salmon and broccoli on baking sheet and pour marinade over both. Cook for 10 minutes.
  • Take baking sheet out of the oven and using a spoon or brush, spread the drippings of the sauce on the salmon. Broil for 2 minutes until browned and crispy on the top of salmon. Set aside.
  • While salmon is cooking make the spicy mayo: place mayo, chili paste, and honey in a small bowl, stir to combine.
  • Assemble the bowl: place rice on bottom, add desired greens, cucumber, and avocado. Place salmon on top. Garnish with green onions and cilantro and top with spicy mayo.
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