Name: Salmon Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 2 salmon fillets; 80 ml mayonnaise; 30 ml sweet chili sauce; 10 ml Sriracha; 1/2 tsp sweet paprika powder; 1/2 tsp garlic powder; 15 ml olive oil; 180 g rice; 50 g red cabbage; 50 g carrots; 1/4 cucumber; 80 g edamame beans; 1 avocado; 1 1/2 tbsp black sesame seeds; salt; pepper

Salmon Bowl

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DifficultyEasy

Preparation20 Min.

Cooking10 Min.

Resting0 Min.

Ingredients

2Servings

2salmon fillets
80 mlmayonnaise
30 mlsweet chili sauce
10 mlSriracha
1/2 tspsweet paprika powder
1/2 tspgarlic powder
15 mlolive oil
180 grice
50 gred cabbage
50 gcarrots
1/4cucumber
80 gedamame beans
1avocado
1 1/2 tbspblack sesame seeds
salt
pepper

Nutritional information per serving

Kcal1212

Carbs100 g

Protein44 g

Fat70 g

Steps

Step 1

80 ml mayonnaise · 30 ml sweet chili sauce · 10 ml Sriracha · 1/2 tsp sweet paprika powder · 1/2 tsp garlic powder · salt · pepper

1. Preheat the oven to 200 °C. Mix the mayonnaise, sweet chili sauce, and Sriracha in a bowl and set aside. Cut the salmon into pieces and season with the paprika, garlic powder, salt, and pepper.

Step 2

2 salmon fillets · 15 ml olive oil · 180 g rice · 50 g red cabbage · 50 g carrots

2. Place the salmon on a baking tray lined with parchment paper, drizzle with oil, and bake for 8–10 minutes until cooked through. Cook the rice according to the package instructions and chop the cabbage and carrots.

Step 3

1/4 cucumber · 80 g edamame beans · 1 avocado · 1 1/2 tbsp black sesame seeds

3. Cut the avocado and cucumber. Cook the edamame beans, drain them, remove the pods, and season. Toss the salmon with half of the sauce. Serve the rice in bowls and top with the vegetables and salmon. Garnish with cilantro, the remaining sauce, and the sesame seeds.