Spicy Salmon Rice Bowls
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.
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