Spicy Salmon Bowl
Ingredients:
Pickled onions:
1 large red onion
1 tbsp sugar
1 tsp salt
1 c vinegar
1 cup hot water
Spicy cucumber salad:
3 persian cucumbers, thinly sliced
1 red jalapeno, thinly sliced
½ tsp salt
1 tbsp sugar
1 tbsp soy sauce
1 tbsp vinegar
1 tsp sriracha (or any chili sauce you have)
Spicy mayo sauce:
1 tbsp mayo
1 tsp sriracha
2 tbsp water
salmon, cut into 2 inch pieces
salt
smoked paprika
black pepper
garlic powder
sliced avocados
olive oil, for frying
Instructions:
For the pickled onions, use a mandoline or a knife to thinly slice the red onion.
Separate the onion and place in a large mason jar.
Add the rest of the ingredients, and mix to make sure everything is combined.
Then refrigerate for at least 30 minutes.
For the spicy cucumber salad, mix all the ingredient in a bowl, and then place in the fridge to rest.
To make the sauce, just mix mayo, Sriracha, and water, and set aside.
Once the sauce and sides are done, get started on the salmon.
In a mixing bowl, add the salmon and the spices. There are no set measurements for the spices - season according to taste.
Let it marinade until you are ready to assemble your salmon bowls.
Add a few tablespoons of olive oil to a hot pan.
Lay your salmon down on the pan. Brown for a minute or two on each side, then flip. (Tip: When cooking fish, you know it’s ready to turn if it releases from the pan easily. If it sticks at all, let it keep cooking)
To assemble your bowls: add some rice to the bottom of your bowl, add your salmon, the spicy cucumber salad, sliced avocado, pickled onions, drizzle with the sauce, and finish with some sesame seeds.