Spicy Salmon Rice Bowls

Dana white nutrition logo

Spicy Salmon Rice Bowls

No ratings yet
Prep Time 10 minutes
Cook Time 29 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 pound salmon, skin removed cubed
  • 1 tsp smoked paprika
  • 1 tsp brown sugar
  • 2 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1 cup Greek yogurt
  • 1/2 lemon juiced
  • Sriracha to taste
  • 4 cups cooked rice
  • 1 cup sliced cucumber
  • 1 cup shredded carrots
  • 1 cup shelled edamame
  • Fresh cilantro for serving

Instructions
 

  • Preheat oven to 425 degrees F and line a sheet pan with parchment paper.
  • Place salmon in a large bowl. Add smoked paprika, brown sugar, Dijon and salt. Toss well to coat.
  • Transfer salmon onto the prepared sheet pan and bake until golden, about 15 minutes. Remove from oven and set aside to cool.
  • To make the sauce, whisk yogurt, lemon juice and Sriracha until smooth. Add 1 to 2 tablespoons of water if needed to reach desired consistency.
  • Serve salmon in bowls over rice, topped with cucumbers, carrots and edamame. Drizzle with sauce and sprinkle with chopped cilantro.
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

Find Me on Social

Find Other Recipes

Recipe Categories

More Recipes

Food Network Nutrition Expert

Explore my additional content on Food Network's Healthy Eats Blog!

Sign Up for My Newsletter!

Explore Other Recipes

Better Zucchini Bread

Summer squash season is kicking into high gear so here’s a more sensible take on these classic recipes! Plain and chocolate for a little more

Read More »

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.