Spicy Salmon Bowl
A simple dinner that can be adapted to what you have in the fridge: spicy salmon bowl for 2.
Servings: 2 servings
Ingredients
For the salmon bowl:
- 100g uncooked rice or more, depending on hunger (see FAQs)
- 2 large salmon fillets cut into cubes
- 2 tbsp olive oil
- 1 ripe avocado sliced
- ½ cucumber sliced
- 1 jalapeño sliced
- Additional vegetables of your choice see FAQs
For the dry spice rub:
- ½ tsp garlic powder
- ½ tsp sweet paprika
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1/2 tsp flakey salt
- Freshly ground black pepper to taste
For the sauce to drizzle: (you won’t need all of this but it keeps in the fridge)
- 220 g full-fat mayonnaise
- 3 tbsp sriracha sauce
- 1 tbsp runny honey
- 1 tbsp lemon juice
- 1 garlic clove crushed
To serve:
- 1 tbsp freshly chopped coriander optional
- 1 spring onion finely chopped
- 1 lime cut in half
Instructions
- Start cooking your rice according to packet instructions.
- Meanwhile, prepare the salmon: pat the salmon dry with a paper towel and place in a shallow dish. In a small bowl, mix together the ingredients for the dry spice rub (garlic powder, sweet paprika, onion powder, cayenne pepper, dried oregano and ground cumin) and season with Maldon salt flakes and freshly ground black pepper, to taste. Tip the spice rub over the salmon chunks and toss to completely coat.
- Place a medium-sized non-stick frying pan over a medium heat and add a drizzle of olive oil. Add the salmon chunks and pan-fry for about 3-4 minutes - or until the skin is lovely and crispy. Once crisp, flip over and cook on the other side for a few minutes to ensure cooked through.
- Meanwhile, in a medium-sized bowl, mix together the mayonnaise, sriracha sauce, honey, lemon juice and crushed garlic. Season to taste, adding more lemon juice if you prefer a zestier sauce (if it is too thick, add a splash of boiling water to loosen).
- Divide the rice between two bowls and top with the salmon. Either in chunks or as a whole fillet! Add the sliced avocado, cucumber and jalapeños on top (or vegetables of your choice). Drizzle with the sauce and serve garnished with freshly chopped coriander, spring onions and half a lime for squeezing over. Enjoy!
Notes
Don’t worry about having leftover sauce, cover with cling film and chill in the fridge. It is delicious served with burgers or sushi (plus makes it even quicker to enjoy this recipe again).