Spicy Salmon Bowl (Source: Delish.com)

I’ll give you a peek into my kitchen for a Sunday night. This is what I made last night. My youngest daughter was in town, and every time she comes (she lives in Dallas), we have a family dinner, minus the other one who lives in Dallas. I have another daughter here, along with an adorable son-in-law and two granddaughters.

 

My youngest daughter has morphed into a beef-free/dairy-free eater. She has realized that beef often gives her reflux, and dairy makes her bloat. So I had to find a meat-free dish (chicken would have been fine) along with no dairy. In the past, she lived for cheese. So this is quite an adjustment.

 

But with meals like this one, it’s easy. Here’s the recipe adapted from delish.com. It’s their photo, too. My food is never camera ready.

 

Update: My daughters said it was the best meal I have ever prepared. They loved the spice cut with the rice and pickled vegetables.

 

Spicy Salmon Bowl

 

Ingredients

For the salmon:

  • 1/3 c. low-sodium soy sauce
  • 1/3 c. extra-virgin olive oil
  • 1/4 c. chili garlic sauce
  • Juice of 1 lime
  • 2 tbsp. honey
  • 4 cloves garlic, minced
  • 4 (4-oz.) salmon fillets

For the quick pickled cucumbers:

  • 1/2 c. rice vinegar or rice wine vinegar
  • 1 tbsp. granulated sugar
  • 1 tsp. kosher salt
  • 2 tsp. toasted sesame oil
  • 3 Persian cucumbers, thinly sliced

For the spicy mayo:

  • 1/2 c. mayonnaise
  • 2 tbsp. Sriracha
  • 2 tsp. toasted sesame oil

For the bowls:

  • Long grain white rice
  • 1 avocado, sliced
  • 1 medium carrot, grated
  • 1/2 red onion, thinly sliced
  • Cilantro leaves, torn
  • Sesame seeds

Directions

  1. Make salmon: Preheat oven to 350° and line a large baking sheet with foil. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.

  2. Meanwhile, make pickled cucumbers: In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are dissolved, about 2 minutes. Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap until ready to use.

  3. Make spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and sesame oil.

  4. Assemble bowls: Divide rice among four bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.

READ MORE: Hattie B’s Hot Chicken Recipe