Salmon Bowl
Salmon Bowl š When I tell you that the jalapeƱo 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
- lemon just a squeeze
- Salt and pepper to taste
- Rice
- Cucumber
- Sesame seeds to taste
- Arugula
JalapeƱo Sauce
- 1 large avocado
- 1/4 japanese mayo
- 1/3 cup cilantro
- 4 scallions whole, chopped
- 1/4 cup canned jalapeƱos with the brine
- 1/2 lemon
- 2 tbsp honey
- Salt and pepper to taste
Quick Pickled Veggies
- 1 red onion small, thinly sliced
- 2 jalapeƱos 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 jalapeƱo 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
Calories: 1588kcal, Carbohydrates: 86g, Protein: 144g, Fat: 74g, Saturated Fat: 11g, Polyunsaturated Fat: 34g, Monounsaturated Fat: 22g, Trans Fat: 0.1g, Cholesterol: 386mg, Sodium: 6184mg, Potassium: 4964mg, Fiber: 15g, Sugar: 60g, Vitamin A: 2556IU, Vitamin C: 111mg, Calcium: 318mg, Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation.