Firecracker Salmon Rice Bowl
We made firecracker salmon in a culinary lab during my undergrad and it was ELITE. Seriously some of the best salmon I have ever had. It essentially took all week because we slowly smoked it but I think the marinade was really where we can allot the flavorful deliciousness. This is a very quick and easy weeknight dinner go-to in our cozy loft. Nothing wrong with some 3 minute frozen brown rice with flakey delicious salmon, edamame, cucumber and seaweed and fresh herbs (OFC) for our phytonutrients and antioxidants. We can’t get enough. I hope you enjoy this recipe as much as we do!
Ready in 25 minutes
3-4 servings
Ingredients
1 pound wild salmon
2 tablespoons avocado oil (or any neutral oil)
1 1/2 tablespoon soy sauce or tamari
1 tablespoon chili crunch
1 tablespoon sesame seeds
1 tablespoon sriracha
1 tablespoon miso paste, thinned (mix with equal parts water)
1 teaspoon maple syrup
1 teaspoon rice vinegar
1 inch knob fresh ginger, grated thin
Rice Bowl
2 cups cooked rice, cook according to package
3 mini persian cucumbers, quartered
½ cup edamame, peeled
12 strips seaweed
2 tablespoons sliced green onion
½ cup cilantro sprigs
Low sodium tamari and sesame seed for garnish
Preparation
Gather all ingredients and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Clean salmon and pat dry with a paper towel. Add salmon to a lined baking sheet. In a small bowl, combine soy sauce, chili crunch, sesame seeds, sriracha, miso paste (thinned), maple syrup, rice vinegar and ginger. Brush generously over salmon. Throw salmon into the oven for 15-18 minutes depending on the thickness of the filet (internal temperature of 145 degrees fahrenheit).
Cook rice according to package directions. Assemble the bowl by first placing a base of rice. Add cucumbers, edamame. Add salmon and top with cilantro, green onion, extra sesame, tamari and seaweed. Drizzle in sriracha if desired.
Serve hot and enjoy!
