Salmon Bowls, inspired by your favorite poke, are quick and easy and packed with lots of fresh veggies.
I top mine with jalapeno, cucumber, avocado, a Quick Red Cabbage Slaw, and Spicy mayo, but you can add whatever poke toppings you love. While it looks like a lot of ingredients, you likely have many of the items in your pantry and fridge already and it really is a quick cook – the most time-consuming part will probably be slicing all the veggies to top your bowls. We love a cauliflower rice base, but if you’re looking for something that feels a little cooler and crisper in the summer months, consider swapping the seasoned rice cauliflower out for mixed greens, which you can lightly dress with extra virgin olive oil, lime juice, a few splashes of coconut aminos (low-sodium soy sauce, if not grain free), and a bit of raw honey. Salmon Bowls are a yummy, quick and easy, healthy dinner solution, perfect for a weeknight.
Salmon Bowls
Ingredients
16oz frozen riced cauliflower
4 - 5oz wild caught salmon filets
1 tablespoon + 2 teaspoons avocado oil (or other neutral high heat oil), divided
1 ½ teaspoons grated fresh ginger, about a ½ inch segment
2 garlic cloves, grated
2 tablespoons coconut aminos (or low sodium soy sauce, if not grain free)
2 teaspoons unseasoned rice wine vinegar (sodium free, sugar free)
1 teaspoon raw honey
Coarse kosher salt
Freshly ground black pepper
1 jalapeño, sliced into thin rounds
½ English cucumber, thinly sliced
1 avocado, sliced
Quick red cabbage slaw
Spicy mayo
For the Quick Red Cabbage Slaw:
½ small head of cabbage, cored and finely shredded (about 6oz)
2 teaspoons avocado oil
1 teaspoon fresh lime juice
Pinch of coarse kosher salt
For the Spicy Mayo:
1/3 cup mayonnaise
1 tablespoon sriracha
1 teaspoon fresh lime juice
1 garlic clove, grated
How to make Salmon Bowls
Remove salmon filets from refrigerator about 10 minutes before cooking, pat both sides of filets with paper towels to remove excess moisture and season with coarse kosher salt and freshly ground black pepper.
Heat 2 teaspoons avocado oil in a large sauté pan over medium high. In a small bowl, whisk together coconut aminos (soy sauce), rice vinegar, and honey to combine. Add frozen riced cauliflower to heated sauté pan and cook through until starting to dry out, about 7 minutes. Add grated ginger and garlic, stir well to mix ginger and garlic throughout the cauliflower rice and cook until very fragrant, about 1 minute. Add coconut aminos (soy sauce), rice vinegar, and honey and stir well to combine, cook until reduced and absorbed, about 2 minutes.
Meanwhile, heat 1 tablespoon avocado oil in a large skillet over medium heat. Once oil is hot, add salmon filets skin-side up. (I leave the skin on because it’s easier, the fish slides right off the skin once cooked.) Cook for 4 minutes, until the sides are just starting to turn opaque and the fish has a crisp golden crust. Flip filets and cook for an additional 3 minutes or until desired doneness; if your filets are on the thicker side you may need to cook for 1-2 additional minutes. Remove filets from skillet, and separate fish from the skin.
How to make Quick Red Cabbage Slaw
In a medium bowl, toss shredded cabbage with oil, lime juice, and a pinch of sauce until evenly coated and set aside.
How to make Spicy Mayo
In a small bowl, stir together mayonnaise, sriracha, lime juice, and grated garlic until well combined.
Divide cauliflower rice among four low bowls. Top with salmon filets, sliced jalapeños, cucumbers and avocado, and a Quick Red Cabbage Slaw. Drizzle with Spicy Mayo.
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