Flavor-packed bowl with baked salmon, crisp vegetable salsa, and spicy creamy sauce over jasmine rice.
# What You’ll Need:
→ Salmon
01 - 4 salmon fillets (about 5.3 oz each), skinless
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp smoked paprika
→ Rice
06 - 2 cups cooked jasmine or sushi rice
→ Cucumber-Edamame Salsa
07 - 1 cup shelled edamame, thawed if frozen
08 - 1 large cucumber, diced
09 - 2 green onions, thinly sliced
10 - 1 tbsp rice vinegar
11 - 1 tbsp soy sauce
12 - 1 tsp sesame oil
13 - 1/2 tsp chili flakes, optional
→ Bang Bang Sauce
14 - 1/3 cup mayonnaise
15 - 2 tbsp sweet chili sauce
16 - 1 tbsp sriracha
17 - 1 tbsp lime juice
18 - 1 tsp honey, optional
→ Garnishes
19 - 1 tbsp toasted sesame seeds
20 - 2 tbsp fresh cilantro or parsley, chopped
21 - Lime wedges
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels. Rub evenly with olive oil, salt, pepper, and smoked paprika. Arrange on prepared baking sheet.
03 - Bake for 12 to 15 minutes, or until cooked through and flaky when tested with a fork.
04 - If not already prepared, cook jasmine or sushi rice according to package directions.
05 - In a mixing bowl, combine edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss thoroughly to combine.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and fully incorporated.
07 - Divide cooked rice equally among four bowls. Top each with cucumber-edamame salsa, then place one salmon fillet on top. Drizzle generously with bang bang sauce.
08 - Sprinkle each bowl with toasted sesame seeds and chopped cilantro or parsley. Serve with lime wedges for squeezing.
