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Salmon Bowl 😍 When I tell you that the jalapeño sauce could be added to anything I mean it… This bowl is the perfect lunch/dinner. If you enjoyed this recipe, check out my Salmon Meatballs & Spicy Apricot Sauce!
Why You’ll Love Salmon Bowl
This recipe is perfectly balanced, fresh and delicious! The jalapeño sauce is tangy, spicy and epic. One of the things I love about bowls is how versatile they are. You can add basically anything your heart desires. This is perfect for a quick lunch or meal prepping.
How To Prepare Salmon Bowl
🧅 First, mix everything for the pickled veggies first so they have time to sit for 20-30 minutes.
🌶 Secondly, add everything for the jalapeño sauce to a blender, and add water if it’s too thick.
🍣 Then, add the cubed salmon to a bowl with the mayo, Tamari, sesame oil, salt, chipotle, paprika and lemon.
🔥 Preheat a carbon steel pan for 2 minutes on high. Sear the salmon for 45 seconds to 1 minute per side (I only seared top and bottom side) to keep them medium rare.
🍚 Lastly, add rice to a bowl, top with arugula, cucumber, the salmon, drizzle sauce, add sesame seeds, the pickled veggies and plenty of that liquid!
Substitutions and Variations
- You can use any of your favorite vegetables and add them to the bowl.
- You can use any of your favorite protein, such as chicken or beef instead of salmon.
Chef Nadia’s Tip
Using jalapeños in escabeche (Pickled jalapeños) is key here! Also, You can make extra pickled veggies, and jalapeño sauce and store them in your fridge for your next meal.
Similar Recipes
Common Questions
You can use any protein of your choice, such as chicken, beef, or tuna.
Salmon Bowl
Ingredients
- 1.5 lb salmon, skinless and cubed
- 2 tbsp japanese mayo
- Smoked paprika, to taste
- Chipotle powder , to taste
- 1 tbsp tamari
- 2 tsp sesame oil
- lemon, just a squeeze
- Salt and pepper , to taste
- Rice
- Cucumber
- Sesame seeds, to taste
- Arugula
Jalapeño Sauce
- 1 large avocado
- 1/4 japanese mayo
- 1/3 cup cilantro
- 4 scallions, whole, chopped
- 1/4 cup canned jalapeños, with the brine
- 1/2 lemon
- 2 tbsp honey
- Salt and pepper, to taste
Quick Pickled Veggies
- 1 red onion, small, thinly sliced
- 2 jalapeños, fresh, thinly sliced
- 1 fennel bulb, thinly sliced
- 1/2 lemon
- 1/3 cup rice vinegar
- 1.5 tsp salt
- 1.5 tsp sugar
Instructions
- First, mix everything for the pickled veggies first so they have time to sit for 20-30 minutes.
- Secondly, add everything for the jalapeño sauce to a blender, and add water if it’s too thick.
- Then, add the cubed salmon to a bowl with the mayo, Tamari, sesame oil, salt, chipotle, paprika and lemon.
- Preheat a carbon steel pan for 2 minutes on high. Sear the salmon for 45 seconds to 1 minute per side (I only seared top and bottom side) to keep them medium rare.
- Lastly, add rice to a bowl, top with arugula, cucumber, the salmon, drizzle sauce, add sesame seeds, the pickled veggies and plenty of that liquid!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
