Firecracker Salmon Bowls
Heck ya, this is amazing. It’s a simple meal with quality ingredients – and a sauce that takes 10 seconds to make.
It’s a perfect meal for Summer – brings the heat, takes little time to make and it’s healthy.
I love that it’s Paleo friendly, packed with flavors and brings all the textures and heat levels you need in a meal. Firecracker Salmon Bowls should make it into your weekly meal rotation.
Key ingredients you will need.
A few quality ingredients will make this dish. It’s elevates it and brings all the simple yet amazing flavors you want.
- Sesame oil
- Coconut Aminos
- Gochugaru or Korean Chili Paste
Make it your own. Change things up.
- Arugula instead of cilantro.
- Jasmine rice or rice noodles would work great.
- Sriracha hot sauce
- Shredded cabbage or slaw.
More BOWL recipes to love.
Firecracker Salmon Bowls
- Total Time: 12 minutes
- Yield: 2 1x
- Diet: Gluten Free
Ingredients
- 2 teaspoons sesame oil or cooking oil, divided
- 2 fresh salmon filets, patted dry and cut into 2 inch pieces
- 2 tablespoons coconut aminos
- 1 medium cucumber, sliced thinly
- 1 teaspoon olive oil
- 1/4 teaspoon or less, sea salt
- 1/2 teaspoon toasted sesame seeds
- 1 bag frozen cauliflower rice
- 1 heaping tablespoon avocado mayo (or mayo of your choice)
- 1/2 – 1 teaspoon Gochugaru or Korean Chili Paste
- 1/2 teaspoon hot water
- 1 medium carrot, grated
- small bunch cilantro, roughly torn
Instructions
- Heat a skillet up over medium high heat. Swirl in 1 teaspoon sesame oil to coat the pan.
- Drizzle the salmon with the coconut aminos. Flip the pieces over to coat all sides.
- When the pan is hot, add in the salmon meat side down. Cook for 3 minutes.
- Carefully flip over and turn the heat to medium low and cover the pan for 3 more minutes.
- While the salmon cooks, mix together the sliced cucumbers, olive oil, salt and sesame seeds. Set aside until ready to serve.
- Remove the salmon from the heat and remove the lid.
- Heat up another skillet to high heat with the remaining 1 teaspoon sesame oil. When the pan is hot, add in the cauliflower rice. Toss around to coat and cook for 3-4 minutes or until the rice is warmed through and begins to slightly brown.
- In a small bowl, mix together the mayo, Gochugaru and hot water. Add more or less Gochugaru depending on your spice level. You can always add a small amount of honey to sweeten it.
- To assemble the bowls. Place the cauliflower rice in a shallow bowl. Top with the salmon and cucumbers on the side with the grated carrots. Top with the Gochugaru sauce and cilantro.
Notes
I made this for 2 people. We each enjoyed a whole salmon filet that I asked the fishmonger to slice.
Add more or less Gochugaru, depending on your spice level. You can always add a small amount of honey to sweetened it up, if it’s too spicy for you.
- Prep Time: 2
- Cook Time: 10
- Category: seafood
- Method: stove top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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