Sweet & Spicy Salmon Bowl

A deliciously balanced sweet and spicy salmon dish, served over rice or cauliflower rice with fresh veggies and a creamy tahini-chipotle dressing. A favorite among health enthusiasts.

By @anamariagrar

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 12.3 oz salmon cut into cubes
• 2 tbsp liquid aminos
• 1 tbsp coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 clove garlic finely minced
• 0.5 tsp fresh ginger grated
• 2 tsp sesame oil
• 1 tsp ground chipotle
• 0.5 tsp cornstarch
• 2 tbsp water
• 1 cup rice or cauliflower rice, cooked
• 1 kale washed and chopped
• 1 sliced avocado
• 0.25 cup red onion thinly sliced
• 2 tbsp tahini
• 1 tsp vinegar
• 0.5 tsp ground chipotle
• 1 tsp sriracha
• 0.5 tsp garlic powder
• 1 tbsp water
• 2 tbsp scallions chopped
• 1 tbsp toasted sesame seeds

Instructions

1. Heat a non-stick skillet over medium-high heat. Add the salmon cubes and cook until they're sealed on all sides.
2. Prepare the sweet and spicy sauce by combining liquid aminos, coconut aminos, rice vinegar, honey, finely minced garlic, grated fresh ginger, sesame oil, ground chipotle, cornstarch, and water in a bowl. Mix until all the cornstarch is dissolved.
3. Pour the sauce into the skillet with the seared salmon. Cook, stirring occasionally, until the sauce has thickened and the salmon is cooked through, about 5-7 minutes.
4. While the salmon is cooking, prepare the base of your bowl with rice or cauliflower rice, and arrange kale, avocado slices, and sliced red onion on top.
5. Make the tahini-chipotle dressing by combining tahini, vinegar, ground chipotle, sriracha, garlic powder, and water until smooth.
6. Assemble the bowl by placing the cooked salmon over the prepared rice and vegetables. Top with the tahini-chipotle dressing, chopped scallions, and toasted sesame seeds.