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Salmon Bowls & Jalapeño Sauce 😍 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 & Jalapeño Sauce

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.

Substitutions

You can sub any of the veggies I added for your favorite ones! If you are not a fan of salmon, you can substitute for your favorite protein.

Recipe Tip

  • Using jalapeños in escabeche (Pickled jalapeños) is key here!
  • You can make extra pickled veggies, and jalapeño sauce and store them in your fridge for your next meal.

Salmon Bowl & Jalapeño Sauce

By Nadia Aidi
Salmon Bowls & Jalapeño Sauce 😍 When I tell you that the jalapeño sauce could be added to anything I mean it… This bowl is the perfect lunch/dinner.

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
  • Squeeze of lemon
  • Salt/pepper to taste
  • Rice
  • Cucumber
  • Sesame seeds
  • Arugula

Jalapeño Sauce

  • 1 large avocado
  • 1/4 japanese mayo
  • 1/3 cup cilantro
  • 4 whole scallions, chopped
  • 1/4 cup canned jalapeños with their juice
  • 1/2 lemon
  • 2 tbsp honey
  • Salt and pepper to taste

Quick Pickled Veggies

  • 1 small red onion, thinly sliced
  • 2 fresh jalapeños, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1/2 lemon
  • 1/3 c rice vinegar
  • 1.5 tsp salt
  • 1.5 tsp sugar

Directions 

  • Mix everything for the pickled veg first so they have time to sit for 20-30 minutes
  • Add everything for the jalapeno sauce to a blender, add water if too thick
  • 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 min on high. Sear the salmon for 45 sec-1 min per side (I only seared top and bottom side) to keep them med rare
  • Add rice to a bowl, top w arugula, cucumber, the salmon, drizzle sauce, add sesame seeds, the pickled veg and plenty of that liquid!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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