Ingredients
Marinated Cucumbers
- 4 Persian cucumbers (small cucumbers)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tsp sesame oil
- 1/2 tsp salt
Salmon bowls
- 4 salmon fillets
- Homemade spice mix below OR 2 tbsp Trader Joe's Salmon Rub
- 1 tsp paprika
- 1 tsp brown sugar
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 cup cooked edamame (or 1 avocado diced)
- 2 cups cooked rice
- everything but the bagel seasoning
- Optional: chili oil, hot sauce or spicy mayo
Instructions
- Thinly slice cucumbers and place in a small bowl (I like to use a mandolin)
- Add soy sauce, rice vinegar, maple syrup and sesame oil, toss well and place in the fridge (for 20 mins or make ahead in the morning/over night)
- Preheat oven to 400
- Pat dry salmon and place on a baking sheet lined with parchment paper
- Rub salmon with olive oil and coat with seasonings
- Bake for 15 minutes (option to broil for 2 minutes for a crispy finish)
- While the salmon bakes prep your rice and edamame
- Assemble bowls with rice, marinated cucumbers, edamame and salmon
- Option to drizzle with extra soy sauce and hot sauce
Notes
- We keep the salmon, rice and cucumbers the same but alternate other add ins such as avocado, roasted broccoli or even thin carrot ribbons.
- You can make the cucumbers and rice ahead of time, then heat up the rice while the salmon bakes.
- If you want to air fry the salmon: cook at 390 for 8-10 minutes. Option to cut the salmon into cubes and air fry or pan fry to have salmon bites vs salmon fillet.
- Make sure to drizzle extra marinade over your rice and salmon.
- I love using Trader Joe's Salmon rub for my salmon seasonings.
- If you're short on time consider buying frozen rice that you can quickly microwave.
Nutrition
Calories: 520kcalCarbohydrates: 36gProtein: 40gFat: 24gFiber: 4g