Home > Food > Life > TMC Family Recipe Of The Week: Spicy Salmon Bowl
Ingredients:

FOR THE SALMON
80 ml low-sodium soy sauce
80 ml extra-virgin olive oil
60 ml chilli garlic sauce
Juice of 1 lime
2 tbsp. honey
4 cloves garlic, crushed
4 (115g) salmon fillets

FOR THE QUICK PICKLED CUCUMBERS
120 ml rice vinegar or rice wine vinegar
1 tbsp. caster sugar
1 tsp. salt
2 tsp. toasted sesame oil
3 Persian cucumbers, thinly sliced

FOR THE SPICY MAYO
120 g mayonnaise
2 tbsp. Sriracha
2 tsp. toasted sesame oil

FOR THE BOWLS
Cooked brown rice
1 avocado, sliced
1 medium carrot, grated
1/2 red onion, thinly sliced Cilantro leaves, torn Sesame seeds
Coriander leaves, torn
Sesame seeds

Method:

Make salmon: Preheat oven to 180°C (160ºC fan) and line a large baking tray with foil. In a medium bowl, whisk together soy sauce, olive oil, chilli garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on prepared baking tray and bake until salmon is fork-tender, 20 to 25 minutes.

Meanwhile, make pickled cucumbers: In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are dissolved, about 2 minutes. Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap until ready to use.

Make spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and sesame oil. Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, coriander, and sesame seeds. Drizzle with spicy mayo.

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