Bang Bang Salmon Bowl

Ingredients

• 1 lb fresh salmon fillet, preferably wild-caught
• 2 tablespoons olive oil, extra virgin
• 1 tablespoon soy sauce, low-sodium
• 1 tablespoon teriyaki sauce
• 1 teaspoon garlic powder, or freshly minced garlic
• 1 teaspoon ginger powder, or freshly grated ginger
• Salt and pepper, to taste
• 2 cups cooked brown rice or quinoa
• 1 cup shredded carrots
• 1 cup cucumber, sliced thinly
• 1 cup edamame, shelled
• 1 avocado, sliced
• 1/4 cup mayonnaise (or vegan mayo)
• 2 tablespoons sriracha
• 1 teaspoon honey or maple syrup
• Chopped green onions, for garnish
• Sesame seeds, toasted, for garnish
• Fresh cilantro (optional), for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Pat the salmon fillet dry with paper towels to remove excess moisture, ensuring a crispier texture when baked. Place it skin-side down on a lined baking sheet.
2. In a small bowl, mix together the olive oil, soy sauce, teriyaki sauce, garlic powder, ginger powder, salt, and pepper. Brush this mixture generously over the salmon.
3. Bake the salmon for 12-15 minutes or until it flakes easily with a fork and is cooked through.
4. While the salmon is baking, cook your brown rice or quinoa according to package instructions.
5. In a small bowl, combine the mayonnaise, sriracha, and honey (or maple syrup). Adjust the sriracha to your desired spice level.
6. Once the salmon is done, remove it from the oven and let it rest. In serving bowls, layer the cooked rice or quinoa at the bottom, followed by the shredded carrots, cucumber slices, edamame, and avocado.
7. Top the bowls with the baked salmon, and drizzle the Bang Bang sauce over the top. Garnish with chopped green onions and sesame seeds.