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Salmon Rice Bowl

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Ingredients

  • 2 Filets of salmon
  • Salt to taste
  • Onion powder to taste
  • Garlic powder to taste
  • Black pepper to taste
  • Olive oil to taste (for cast iron coating)
  • 1 Cup White rice
  • 1 Cucumber quartered
  • 5 Lunchbox peppers seeded
  • ½ Red onion sliced thinly
  • Handful of Cherry tomatoes halved
  • ¼ Cup Canned black beans drained
  • ¼ Cup Frozen sweet corn thawed
  • Sesame seeds to taste (for topping)
  • ½ Cup Mayonnaise
  • 2 Tbsp Sriracha
  • 1 Tsp Lime juice
  • ⅛ Tsp Toasted sesame oil

Instructions

  • Begin by prepping your rice, cook in a rice cooker or on the stove as directed.
  • While the rice is cooking, prepare the salmon by adding spices.
  • Slice and dice your veggies up!
  • Add the salmon filets (skin down) to a heated & oiled cast iron skillet. Cook until golden, then flip!
  • Add the lunchbox peppers and red onion to the same skillet, season with salt and let cook until softened.
  • Begin making the homemade spicy mayo by combining mayonnaise, sriracha, lime juice, and toasted sesame oil.
  • Time to build the bowl: add the steamed white rice, black beans, corn, cherry tomatoes, cucumber, lunchbox peppers + onions.
  • Top the bowl with the salmon filet and top with the homemade spicy mayo, sesame seeds, and some more lime juice .
  • Enjoy!