Preparation
10 minutes
Cook Time
20 minutes
Serves
4
Cooking Level
easy
Ingredients
- 1 lb Pure Flavor® Mini Cucumbers, sliced
- 4 salmon fillets
- 3 cups brown jasmine rice, cooked
- 1 cup carrots, shredded
- ¼ cup mayonnaise
- 1 avocado, sliced
- 2 green onions, minced
- 2 tbsp coconut aminos
- ½ - 1 tbsp sriracha
- ½ tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp sea salt
- 1-2 sheets of nori, shredded
Directions
Step 1
Preheat oven to 450° F. Place the salmon on a parchment lined baking sheet leaving space between fillets. Brush fillets with oil and drizzle with coconut aminos, then season with salt and garlic. Bake for 12-14 minutes or until the salmon is just cooked through.
Step 2
Mix the mayo and sriracha together in a small bowl. Add 1-2 tablespoons of water to thin it out to your desired consistency.
Step 3
Divide the rice into 4 bowls. Top with cucumber, carrots, onion, avocado, nori, and salmon. Drizzle with sriracha mayo and serve.
Recipe created by Heather Englund
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Asian Comfort Food Cucumber Recipes Dairy Free Dinner Dinner Recipes Easy Dinner Ideas Entrée Fast Gluten Free Healthy Healthy Snacking Lunch Meal Mini Cucumbers Nut Free Protein Quick Seafood Recipes Under 30 | Recipes Under 30 Minutes
