Salmon Bowls with Sriracha Mayo

Ingredients:

Sriracha Mayo Sauce:

• 1/2 cup mayo

• 1 tbsp lemon juice

• 2 tsp garlic, minced

• 1-2 tbsp sriracha *Depending on spice level

Bowl Ingredients:

• 1.25 lb salmon, cut into 3-4 pieces

• 1/2 english cucumber, cut into slices

• 1 avocado, cut into pieces

• 1 cup shelled edamame, cook according to bag directions

• 3 green onions, diced

• Sesame seeds, for topping

• Sesame chili oil, for topping

• Trader Joe’s black garlic, for topping

• Salt & pepper to taste

• 1 tbsp olive oil

Preparation:

1. Preheat oven to 400 degrees.

2. Season salmon with salt and pepper.

3. Using a cast iron skillet (or regular skillet but I think the cast iron works best!) heat on medium high and add oil.

4. Place salmon filets skin side up. Cook for 5 mins or until you get a really good brown sear on the filet.

5. Flip filets over and then place in the oven.

6. Cook filets for 5-10 mins or until internal temp reaches 145 degrees. *The fish will feel firm when you enter the temp prob so that is a good sign is done.

7. While the salmon filets are in the oven, make the sriracha mayo sauce.

8. Add all sauce ingredients in a small bowl. Mix to combine.

9. Assemble salmon bowls with each item then top with desired toppings.

10. Enjoy!

Tips:

• If you want to take down the spice, you can add regular sesame oil instead of the chili sesame oil and lower the amount of sriracha in the mayo sauce- add more lemon juice if needed.

• If you have a dairy allergy, you can use a mayo substitute for the sauce or leave it off entirely. Just make sure to salt and pepper your rice before adding to give more flavor.

• You can mix and match items in this bowl. You could add pineapple or mango. Add some other veggies such as peppers. You can also add corn.

• Add soy sauce if you want! Just scale back on the salt if you do or get reduced sodium soy sauce.

• Vegetarian? Leave the salmon off and add more veggies! You can even enjoy this with tofu!