Spicy Salmon Bowl
A vibrant dish combining tender, roasted salmon with crunchy veggies and a zesty spicy mayo, perfect for busy weeknights or meal prep.
Ingredients
For the Salmon
- 2 fillets salmon fillets Fresh or frozen, thawed if frozen.
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
For the Asian Slaw
- 1 cup shredded cabbage Napa or green cabbage.
- 1 large carrot, julienned
- 0.5 cup cucumber, sliced Seeded for less moisture.
- 0.25 cup green onions, chopped
For the Spicy Mayo
- 0.25 cup mayonnaise Use more for a creamier sauce.
- 1 tablespoon sriracha Adjust according to spice preference.
Seasoning
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix the soy sauce, honey, and olive oil. Brush this mixture over the salmon fillets for a glaze packed with flavor.
Cooking
- Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the salmon is cooked through.
- While the salmon is cooking, prepare the Asian slaw by combining shredded cabbage, julienned carrot, sliced cucumber, and chopped green onions in a large bowl.
- For the spicy mayo, mix mayonnaise with sriracha in a small bowl until well combined. Adjust the spice level according to your taste.
Serving
- Once the salmon is done, remove it from the oven and let it cool slightly.
- Serve the salmon over the Asian slaw and drizzle with the spicy mayo. Season with salt and pepper to taste. Enjoy your healthy dinner!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to avoid drying out.