Spicy Salmon Bowls over Brown Rice

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 544 Calories

Ingredients

• 2 teaspoons sesame seeds
• 2 teaspoons grated fresh ginger
• 1 tablespoon rice wine vinegar
• 1 cup snow peas, trimmed
• 1 medium lime, juiced
• 2 cups cooked brown rice
• 4 (4 ounce) salmon fillets
• 1 tablespoon water, or as needed
• 1 medium avocado, sliced
• 1 teaspoon honey, or to taste
• 2 tablespoons avocado oil
• 1 cup matchstick carrots
• 2 tablespoons chili-garlic sauce, or more to taste
• 3 stalks green onion, chopped
• 0.5 teaspoon garlic powder
• 0.5 teaspoon sesame oil
• 0.25 cup soy sauce
• 0.5 medium red bell pepper, julienned
• 0.25 cup natural creamy peanut butter

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.

Step 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.

Step 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.

Step 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.

Step 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.