Description
These Crispy Salmon Bowls combine tender baked salmon with creamy avocado, crunchy cucumber, and julienned carrots. Topped with a savory soy-based sauce, they offer a perfect balance of flavors and textures. Ideal for quick meals, this dish is as nutritious as it is visually appealing, making it a versatile choice for both casual and elegant dining.
Ingredients
Units
Scale
- 4 salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups cooked white or brown rice
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Instructions
- Prepare Salmon: Preheat the oven to 400°F (200°C). Brush the salmon fillets with olive oil and season with salt and pepper. Place them on a baking sheet and bake for 12-15 minutes or until the salmon flakes easily with a fork.
- Make the Sauce: While the salmon is baking, whisk together the soy sauce, rice vinegar, honey, and sesame oil in a small bowl.
- Assemble Bowls: Start with a portion of cooked rice in each bowl. Top with a salmon fillet, avocado slices, cucumber, and julienned carrots.
- Add Final Touches: Drizzle the prepared sauce over each bowl. Garnish with sesame seeds and chopped green onions.
- Serve immediately and enjoy!