I love a good bowl meal, they are so customizable and easy! You can throw on just about any ingredient and call it a day. These bowls are great because you can create a beautiful, colorful plate with so many flavors and textures. These spicy salmon bowls feature a crispy, slightly spicy salmon. It is first baked on low and then broiled to get a lovely, crispy outside! This is another great meal prep option to make the salmon and other components ahead of time to assemble on a busy night.
For the Salmon:
- 1.5 Lbs Salmon FIlet
- 2 Tbsp GoChuJang Paste
- 2 Tsp Minced Garlic
- 2 Tbsp Minced Ginger
- 2 Tbsp Rice Vinegar
- 3 Tbsp Soy Sauce
- 1 Tbsp Brown Sugar
- 2-3 Cups Cooked Rice
- 1 Avocado, Sliced
- 1 Cucumber, Thinly Sliced
- 4 Green Onions, Finely Diced
- 1 Cup Pickled Carrots
- 1 Cup Edamame
- 1 Cup Roasted Corn
- 2 Packages Seaweed Snacks
- 1-2 Tbsp Sesame Seeds (for topping)
- Spicy Mayo (for topping)
Time: 60 Minutes
- Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with foil.
- Next, using a paper towel, pat the salmon dry to remove any excess moisture.
- In a small bowl, mix together the gochujang, minced ginger, minced garlic, rice vinegar, soy sauce and brown sugar until well combined.
- Next, evenly coat the salmon with the marinade you just made making sure to coat all sides.
- Place the salmon in the oven and bake for 20 minutes.
- After 20 minutes, remove the salmon from the oven and turn the oven on broil. When the oven is ready to go, place the salmon back in the oven and broil for 3-5 minutes (check the salmon every 1.5 minutes to ensure it is not burning, but you are looking for a bubbly, slightly charred top).
- When the salmon is bubbly, remove from the oven and get your serving dishes ready!
- Divide the salmon between 3-4 bowls, and do the same with the remaining ingredients (all of which are optional) – lastly, sprinkle with the sesame seeds and drizzle on the spicy mayo and serve!
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