Seared Salmon Avocado Bowl
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- Chef's knife
- Medium mixing bowl
- Measuring spoons
- Serving bowls
INGREDIENTS
- 14 ounces/400 grams skinless salmon fillets
- 4 tablespoons soy sauce
- 1 tablespoon sweet chili sauce
- 1 teaspoon mayonnaise
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- A pinch of crushed red chili flakes, adjust to taste
For serving:
- 1 cup cooked short-grain rice, warm
- 1/2 cup shelled edamame, steamed
- 1 avocado, ripe but firm, sliced
- 1/2 cucumber, thinly sliced
- A handful of fresh cilantro leaves
- 1 teaspoon white or black sesame seeds
INSTRUCTIONS
- Cut the salmon into bite-size cubes and place in a medium bowl. Add the soy sauce, sweet chili sauce, mayonnaise, sesame oil, garlic powder, and chili flakes. Gently stir to coat the salmon evenly. Let sit for 10 minutes to marinate.
- Heat a nonstick skillet over medium-high heat. Add the marinated salmon and cook without additional oil, stirring occasionally, until lightly seared on all sides and the sauce has reduced, about 4 to 6 minutes. Do not overcook—the salmon should remain tender inside.
- To serve, divide the warm rice between two bowls. Top with the seared salmon, edamame, avocado, cucumber, and cilantro. Sprinkle with sesame seeds. Serve immediately.
FAQ
What kind of rice works best for a salmon avocado bowl?
Short-grain white rice is ideal for a salmon avocado bowl because of its slightly sticky texture, which holds the bowl ingredients together well and complements the richness of the salmon and avocado. Sushi rice or Calrose are good options. If you want a more wholesome base, you can also use short-grain brown rice, which has a nuttier flavor and more fiber. Jasmine or basmati rice are less traditional but still acceptable if that’s what you have on hand. Always cook the rice fresh and serve it warm for the best contrast in texture and temperature.
How can I add more vegetables to this salmon avocado bowl?
To bulk up your salmon avocado bowl with more vegetables, you can add shredded carrots, thinly sliced radishes, steamed broccoli florets, pickled red onions, or sautéed mushrooms. These ingredients add freshness, crunch, and variety without overpowering the seared salmon. You can also toss raw shredded cabbage or baby spinach into the base of the bowl for extra greens. Choose vegetables that complement the umami-sweet flavors of the marinade. Just be sure to keep the ratios balanced so the bowl doesn’t become too crowded and each element remains distinct in both taste and texture.
Can I prepare the salmon avocado bowl in advance for meal prep?
You can prepare components of the salmon avocado bowl in advance, but for best results, store ingredients separately. Cook the salmon and let it cool before refrigerating it in an airtight container. The rice can be made ahead and reheated with a damp paper towel to restore moisture. Cut the vegetables just before serving to maintain their freshness—especially the avocado, which browns quickly. Assemble the bowl only when ready to eat. This dish holds well in the fridge for up to 2 days, making it a practical, flavorful option for meal prepping weekday lunches or dinners.
What can I use instead of mayonnaise in the marinade?
You can replace it with Greek yogurt, which offers a similar creamy texture with less fat and more protein. For a dairy-free option, try using a plant-based mayo alternative or a spoonful of tahini or plain hummus, which will still help emulsify the sauce and cling to the salmon during cooking. Another option is to simply omit the mayo and reduce the soy sauce slightly, allowing the sweet chili sauce and sesame oil to carry the flavor without compromising the glaze too much.
How spicy is the dish?
The salmon avocado bowl has a mild to moderate level of heat, depending on how much chili flakes you use. The base recipe includes just a pinch of crushed red pepper, which can easily be increased for more spice or left out entirely for a milder version. If you enjoy heat, you can add sliced fresh chili, a dash of hot sauce, or even a bit of wasabi to the finished bowl. To cool the flavor, use extra cucumber or avocado, which both help mellow out the spice without masking the overall flavor.
Is this salmon avocado bowl suitable for a low-carb diet?
The salmon avocado bowl can be adapted to suit a low-carb diet by substituting the rice with cauliflower rice, shredded cabbage, or spiralized zucchini. These options reduce the carbohydrate content significantly while maintaining the bowl structure and soaking up the flavors from the seared salmon. The protein from the fish, along with healthy fats from the avocado and sesame oil, make it a satisfying and nutrient-dense meal. Be cautious with the sweet chili sauce, as it often contains added sugar—look for a sugar-free version or use chili paste for heat without added carbs.
