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Spicy Salmon Rice Bowls
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Prep Time
10
minutes
mins
Cook Time
29
minutes
mins
Course
Main Course
Servings
4
Ingredients
1x
2x
3x
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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