About
I love how easily these bowls come together. The hardest part is searing off the salmon, but this takes less than 10 minutes all together! The bowls are filled with cauliflower rice then topped with flaked salmon, a nori sheet, a few carrot curls, cucumbers, sriracha mayo and roasted sesame seeds! This is a great meal prep recipe as well.
Ingredients
- 2 medium salmon steak (5/8 in. thick) salmon
- 2 teaspoon avocado oil
- 10 ounce cauliflower rice
- ½ small (6-3/8 in. long) cucumber
- ⅛ small (5-1/2 in. long) carrots
- 1 serving (5g) roasted seaweed snack by kroger
- 1 ½ tablespoon mayonnaise
- 1 teaspoon ground fresh chili paste by sambal oelek
- 1 teaspoon water
- ½ teaspoon sesame seeds
- ½ pack pea shoots by morrisons
Instructions
- Dry salmon fillets with paper towel and sprinkle ¼ teaspoon kosher salt on the skin side. Heat a medium saute pan over medium-high heat until very hot! Add avocado oil until shimmering. Dry the fillets again and add to the pan skin side down. Allow the skin to sear. Do not try to flip the fish if it is not ready, the skin will release once it is sufficiently browned. Once browned, flip fish and cooked until cooked through about 1-2 minutes longer.
- In the meantime, microwave cauliflower rice until hot and divide between two bowls adding a roasted seaweed piece on the side of the bowl.
- Prepare sriracha may by mixing mayo, chile-paste and water together. Add enough water to make it thin enough to drizzle on top of the bowls.
- Using a veggie peeler, peel 3 slices of carrot for each bowl and roll into a curl. Slice cucumber into thin slices. Top bowls with crumbled salmon, sliced cucumbers, carrots, sriracha mayo and sesame seeds. Add pea shoots too! Serve hot or chilled.
Nutrition Facts
- Servings: 2
- Calories: 374.0kcal (per serving)
- Fat: 21.0g (per serving)
- Carbs: 8.2g (per serving)
- Protein: 37.5g (per serving)
