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in Dinner, Meal Prep, Quick & Easy Meals · November 10, 2022

Spicy Salmon Bowl

Jump to Recipe Print Recipe

I can’t believe I don’t have more salmon recipes up on the blog. Salmon is one of my favourite fish to eat, and one of my favourite meals in general. I find it to be so flavourful and does not need a tonne of seasonings and adds so much to a simple meal.

As my next salmon contribution to the blog, I kicked it up a notch with this Spicy Salmon Bowl. It is perfect for any meal and even as part of your meal prep. Spicy marinated salmon is paired with rice and topped with mango, cucumber, carrot, avocado and topped with a simple spicy mayo. You won’t be able to get enough of these bowls!

spicy marinated salmon rice bowl with mango, avocado, cucumber, carrot and topped with spicy mayo and roasted seaweed

Ingredients in Spicy Salmon Bowls

This dish comes together fairly easily. You’ll start by marinating the salmon using a few simple ingredients before baking it. Make a batch of rice or use up any leftovers, and the rest is very simple.

Spicy salmon:

  • Chili garlic sauce: easily found in most grocery stores near the soy sauce
  • red pepper flakes: optional if you want a little extra heat
  • soy sauce
  • 1 lime
  • sesame oil
  • honey
  • salmon filets that you will chop into 1 inch cubes

Bowls: Feel free to change up the topping based on what you have available and your preferences

  • rice of choice
  • cucumber
  • carrot
  • mango
  • avocado
  • Optional other toppings including: roasted seaweed sheets (I recommend not to skip this), sesame seeds, soy sauce

Spicy Mayo

  • mayo & sriracha hot sauce, that’s it!
spicy marinated salmon rice bowl with mango, avocado, cucumber, carrot and topped with spicy mayo and roasted seaweed

A flavourful and nourishing meal

Salmon is packed with good-for you nutrients and has been widely described as a superfood, making this meal just as nourishing as it is delicious.

  • Salmon is high in omega-3 fatty acids which help to reduce inflammation in the body, has a positive impact on cholesterol and heart health, and reduces risk of chronic disease when eaten regularly.
  • It contains the antioxidant astaxanthin, which is responsible for the pink colour of salmon. Antioxidants may help to reduce risk of cancer due to its protective effect on the cells in our body.
  • Salmon is high in protein: Like other types of fish, it is very high in protein and relatively low in calories, making it a great protein option for your meals.
spicy marinated salmon rice bowl with mango, avocado, cucumber, carrot and topped with spicy mayo and roasted seaweed

If you like this Spicy Salmon Bowl, you’ll also love other easy meals on my blog like these Greek Chicken Gyros, this Chicken and Feta Sheet Pan Meal, or this Mediterranean Orzo Pasta Salad.

If you make this recipe be sure to leave a star rating and review below. Enjoy!

Spicy Salmon Bowls with Mango and Rice

Andrea Toole
A flavourful, easy meal perfect for lunch, dinner or even as part of your meal prep. Spicy marinated salmon with rice topped with mango, cucumber, carrot and avocado topped off with a simple spicy mayo. You won't be able to get enough of these bowls!
Print Recipe
Prep Time 20 mins
Cook Time 12 mins
Course Main Course
Servings 3

Ingredients
  

Spicy Salmon

  • 2 tbsp chili garlic sauce
  • 1/2 tsp red pepper flakes *Omit if you prefer less heat
  • 1 tbsp soy sauce
  • Juice of 1 lime
  • 1 tbsp sesame oil
  • 1/2 tbsp honey
  • 2 large (5-6 oz each) skinless salmon filets, chopped into 1 inch cubes

For the bowls

  • 3 cups cooked brown rice
  • 1 large cucumber, diced
  • 1 large carrot, grated
  • 1 mango, diced
  • 1 avocado, sliced

Spicy Mayo

  • 1/4 cup mayo
  • 1-2 tbsp sriracha hot sauce

For topping

  • roasted seaweed sheets, cut into ribbons
  • sesame seeds
  • soy sauce

Instructions
 

  • Start by marinating the salmon. Mix together all ingredients for the spicy salmon in a medium bowl then add the cubed salmon. Mix well and set aside in the refrigerator to marinate for 15-20 minutes.
  • Preheat the oven to 400°F and line a baking sheet with parchment paper. While the oven preheats prep the remaining ingredients and the spicy mayo.
  • Once the oven is preheated, place the salmon pieces evenly spread on the parchment lined baking sheet and bake for 10-12 minutes until the salmon is cooked through and reaches an internal temperature of 145°F.
  • Build your bowls by dividing the rice, cucumber, carrot and mango between 3 bowls. Top with the cooked salmon, seaweed sheets, sesame seeds and the spicy mayo. Top with more soy sauce if desired. Enjoy!
Previous Post: « Fall Harvest Roasted Vegetable Salad
Next Post: Maple Tahini Roasted Chickpeas and Veggie Sheet Pan »

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Welcome to The Dietitian Feed, a spot for all things food. I can't wait to see what you make!
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Andrea | Healthy + Easy Recipes
New! Peanut Sauce Tofu Noodle Bowl by @thedietitia New! Peanut Sauce Tofu Noodle Bowl by @thedietitianfeed

This noodle bowl is a delicious, flavourful and nourishing meal you will want to make on repeat.

Like & save this post to make later and follow @thedietitianfeed for more delicious, nourishing recipes!

Ingredients: 
Tofu Stir Fry & Noodles
* 1 block extra firm tofu
* 1 tbsp sesame oil, divided
* pinch salt, pepper and garlic powder
* 200 g rice noodles of choice, cooked according to package directions
* 1 bunch green onions, white parts thinly sliced *Chop some of the greens for garnish
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* 1/4 of a small green cabbage
* 1 red bell pepper, thinly sliced
Peanut Sauce
* 1/3 cup natural smooth peanut butter
* 3 tbsp soy sauce
* 2 tbsp honey
* 2 cloves garlic, minced
* Juice of 2 limes
* 1/2 tsp red pepper flakes
* 1/3 cup water
* 1 tbsp cornstarch

Directions:
1. Start by preheating the oven to 400℉ and line a baking sheet with parchment paper. Pat the block of tofu dry with a paper towel and slice the tofu into sticks. 
2. Place the sliced tofu in a medium bowl and add 1/2 tbsp of sesame oil along with the pinch of salt, pepper and garlic powder. Mix well then spread out evenly on the baking sheet. Bake for 25 minutes while you prep the remaining ingredients.
3. Mix the ingredients for the peanut sauce in a bowl and set aside, cook your noodles according to package directions and set aside. Toss a drizzle of oil into the cooked noodles to prevent from sticking. Heat a large frying pan over medium heat and add the remaining 1/2 tbsp of the sesame oil.
4. Once hot add the green onions to the pan and fry for about 30 seconds before adding the carrot, cabbage and bell pepper. Sauté for 10-15 minutes until the veggies are softened and cooked through. Remove from heat and pour in the peanut sauce and tofu. Mix for about 30 seconds, it will start to thicken slightly from the heat. 
5. Serve over top the rice noodles (or mix the noodles into the stir fry mixture) and garnish with the reserved green onions. Enjoy!
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#healthyrecipes #vegetarianrecipes #balancedmeal #healthylifestyle #healthyfood #noodlebowl #peanutsauce #stirfryveggies #easydinner #easydinners #quickhealthymeals
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My Moroccan Chicken Sheet Pan dinner is an easy, nourishing & super flavourful sheet pan dinner you can whip up in a pinch!

It contains warming spices, plenty of veggies and makes for the perfect quick weeknight meal.

Like & save this post to make later and follow me @thedietitianfeed for more delicious, nourishing recipes!

Ingredients: 
- 2 lbs boneless, skinless chicken thighs
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- 1 1⁄2 tsp paprika
- 1 tsp turmeric powder
- 1 tsp cinnamon
- 1/2 tsp cayenne powder
- 1/2 tsp salt
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Directions: 
1. Pre heat the oven to 425°F and line a large baking sheet with parchment paper. 
2. Toss all the vegetables and chicken into a large mixing bowl. Add the olive oil and lemon juice, mixing to coat. Mix in the garlic, spices, salt and pepper. 
3. Spread the chicken and vegetables out on the baking sheet. Bake for 25-30 minutes, flipping halfway, or until the chicken is cooked through and reached an internal temperature of 165°F. Sprinkle feta cheese on top if using and serve warm. 
4. Serve with grain of choice or as is. Enjoy!
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#sheetpan #sheetpandinner #sheetpanmeals #healthyfood #healthydinnerideas #healthydinnerrecipes #moroccanchicken #chickensheetpan
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Use it to top:
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Lemon Tahini Dressing:
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-  5-6 tbsp water or more to thin to desired consistency
-  Pinch salt and pepper to taste

In a small bowl, whisk together the tahini, lemon juice and garlic. Whisk in the water 1 tbsp at a time until your desired consistency is reached. Add salt and pepper to taste. Enjoy!
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Am I really a dietitian if I don’t have a chia seed jam on my blog 😘

This Strawberry Chia Seed Jam only takes 10-15 minutes to make & is the perfect addition to you PB & J. 

Like & save this post to make later and follow me @thedietitianfeed for more delicious, nourishing recipes!

Chia seeds are incredibly nutrient packed, and this recipe is a fun way to use more of them! They pack in loads of fibre, vitamins & minerals like calcium and iron, omega 3-fatty acids and contain multiple antioxidants which promote good health. 

Use it for PB & J, top yogurt or smoothie bowls, stir into oatmeal or overnight oats, spread on baked goods. 

Ingredients: 
* 2 cups frozen or fresh sliced strawberries
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* Juice of 1/2 a lemon
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* Pinch salt
Directions:
1. Heat a small/medium pot over medium heat. Add the strawberries and stir occasionally until they are softened and their juices start to release about 5-10 minutes depending if the berries are frozen or fresh.
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