Crispy Salmon Rice Bowls
Servings 2
Ingredients
- 2 boneless salmon fillets
- 1/2 tsp Hey Old Sport Overachiever seasoning (Can sub 1/2 tsp salt and 1/4 tsp black pepper)
- 2 tsp nutritional yeast
- avocado oil spray
For the Toppings
- 2 tbsp fresh mango, small-diced
- 2 tbsp fresh cucumber, small-diced
- 2 tbsp fresh red sweet bell pepper, small-diced
- 1/2 medium avocado, medium-diced
- 1 tsp fresh lime juice
- 1 pinch salt
- 2 tbsp green onion, finely sliced
- 2 tbsp cilantro, roughly chopped
- 1 cup bean sprouts
- 2 cups water
- 2 tbsp salt
- 1 tsp sesame oil
For the Sauce
- 1/4 cup coconut aminos
- 1 tbsp honey
- 1 tsp sesame oil
- 2 tsp fresh lime juice
To Serve
- 2 servings rice or riced cauliflower
Instructions
- Make the sauce by whisking together the sauce ingredients in a bowl. Set aside.
- Prepare all the topping ingredients and cook the rice/cauliflower rice. For the bean sprouts, boil them in the water with the salt added for 5 minutes, strain and soak in cold water for another 5 minutes. Drain, pat dry, and toss with the sesame oil. Set aside. Toss the diced mango with the lime juice and salt, and set aside.
- Preheat oven or air fryer to 425 °F. Place the cooking tray being used in the air fryer/oven as it heats.
- Trim and discard the skin from the salmon portions, and cut into large dice pieces. Spray lightly with avocado oil, and add the seasonings listed. Gently toss to coat evenly.
- Once the air fryer/oven has reached full temperature, remove the cooking tray and close the door to prevent heat loss. Add the salmon directly to the tray in a single layer and quickly place back in the oven. Cook for 10-12 minutes, until browning appears. If using an oven, you may need to use a broiler for the final 5 minutes of cooking. Remove from the oven when done.
- Assemble the bowls with the rice/cauliflower rice in the bottom, topped with the salmon in the center and all of the other toppings arranged around the salmon. Serve with the sauce on the side, drizzling as much on as desired.