Go Back

Salmon Bowl

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Ingredients Method Notes

Ingredients
  

  • For the Salmon:
  • 2 salmon fillets 4–6 oz each
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic minced
  • ½ teaspoon monk fruit sweetener optional
  • Sesame seeds
  • For the Bowl:
  • 2 cups cauliflower rice or ½ cup brown rice per serving
  • ½ cup shelled edamame
  • ½ cup sliced cucumber
  • ¼ avocado sliced
  • 2 tablespoons shredded red cabbage
  • 1 tablespoon sliced green onions
  • Dressing:
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon low-sodium soy sauce
  • Pinch chili flakes

Method
 

  1. Preheat oven to 400°F.
  2. Mix soy sauce, sesame oil, rice vinegar, ginger, garlic, and sweetener. Brush over salmon fillets.
  3. Bake for 10–12 minutes until salmon flakes easily with a fork. Sprinkle with sesame seeds.
  4. Sauté cauliflower rice in a skillet with a small drizzle of sesame oil for 3–4 minutes until tender.
  5. Add rice to the bowl first. Top with salmon, edamame, cucumber, avocado, red cabbage, and green onions.
  6. Drizzle dressing evenly over the top.
  7. Serve immediately.

Notes

We tested this recipe using both brown rice and cauliflower rice and found that cauliflower rice keeps the texture light while significantly lowering the carbohydrate load. For best results, avoid overbaking the salmon — removing it right when it flakes keeps it tender and prevents dryness.