Spicy Salmon Bowls over Brown Rice
Description
Salmon fillets and brown rice are combined with fresh, crunchy vegetables and a soy-based peanut sauce in these easy bowls that will garner rave reviews from everyone at the table.
Ingredients
•
4 (4 ounce) salmon fillets
•
1/4 cup soy sauce
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2 tablespoons avocado oil
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2 tablespoons chili-garlic sauce, or more to taste
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2 teaspoons grated fresh ginger
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1 teaspoon honey, or to taste
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1/2 teaspoon sesame oil
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1 medium lime, juiced
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2 cups cooked brown rice
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1 cup matchstick carrots
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1 cup snow peas, trimmed
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1 medium avocado, sliced
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1/2 medium red bell pepper, julienned
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3 stalks green onion, chopped
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1/4 cup natural creamy peanut butter
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1 tablespoon rice wine vinegar
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1/2 teaspoon garlic powder
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1 tablespoon water, or as needed
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2 teaspoons sesame seeds
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
2
Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
3
Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
4
Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
5
Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.