Sriracha Salmon Bowl

Ingredients

Sweet and Spicy Sriracha Sauce

• 1⁄2 cup Mayonnaise

• 2 Tbsp Sriracha Chili Sauce

• 1 Tbsp lemon juice

• 1 Tbsp minced garlic clove

• 1 tsp Truvia for Baking Brown

Salmon

• 4x salmon filets (approx. 450g of salmon)

• 3 Tbsp low sodium soy sauce or tamari

• 1 Tbsp Truvia for Baking Brown

• 2 Tbsp sriracha

• 2 tsp minced garlic

• 3 Tbsp water

Bowl

• 2 cups cooked white rice (can be swapped for brown or wild rice)

• 1 avocado

• 1 cucumber sliced

• 1 cup edamame cooked

Directions

• 1.  

  In a food processor add all the ingredients for the sweet and spicy sriracha sauce. Mix for 30 sec and refrigerate for later.

• 2.  

  Cut your salmon into 1-inch cubes without skin.

• 3.  

  Whisk together all ingredients for the marinade in a large bowl.

• 4.  

  Add in the salmon and marinate for up to 1 hour, but ideally at least 20 minutes.

• 5.  

  Once it's done marinating, heat a large skillet with a splash of oil and add in the salmon, but keep the rest of the marinade on the side for now.

• 6.  

  Cook for 3-4 minutes on each side to get a nice crisp, measure internal temperature, should be approx. 62°C when ready to eat.

• 7.  

  Add in the marinade and cook until the sauce thickens.

• 8.  

  Assemble your four bowls with a bed of rice, then add in the salmon, avocado, cucumber, edamame.

• 9.  

  Top with sweet and spicy sriracha sauce and enjoy!