Salmon Bowl

with rice and avocado

3 Servings

Salmon Bowl

Although we used to spend our vacation time at the North Sea every year when I was a kid, I am not really crazy about fish. But there is one kind, that I really like and that is salmon. This recipe always reminds me of sushi, you could probably use raw fish as well, but I personally just don’t like it that much – so the salmon for my bowl is always cooked in the oven with a delicious marinade.
Nutrition per serving: 700 Kcal 30.9 g Fat | 57.6 g Carbs | 50.5 g Protein
Category From the Ocean
Portions 3

You need

  • 150 g Rice
  • 2 Carrots
  • 1/2 Cucumber
  • 500 g Salmon
  • 1 Avocado
  • 1 TBSP Sesame Oil
  • 2 Cloves Garlic
  • Sriracha Mayonnaise
  • Sesame Seeds
  • Scallions
  • Olive Oil
  • Balsamic Vinegar
  • Honey
  • Mustard
  • Salt
  • Pepper

Here’s how to do it

  • First, we are going to make the marinade for the fish. In a small bowl mix some olive oil, balsamic vinegar, honey and mustard. Season with salt and pepper and press the fresh garlic into it.
  • Place the salmon in an ovenproof dish and spread the marinade over the entire upper side. Then cook at 200°C for about 20 minutes – the time can vary depending on how well cooked you like your fish.
  • In the meantime, cook the rice and then mix with the sesame oil. This is the basis for the bowl and is spread on the bottom of your plate or bowl.
  • Next, peel the carrots and the cucumber and cut them into fine strips. Cut the avocado into thin slices and spread everything on top of the rice.
  • Take the salmon out of the oven, cut it into small chunks and add it to your bowl.
  • Garnish with scallions, sesame seeds and sriracha mayonnaise before serving.

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