Salmon power bowl

These salmon power bowls make a great lunch or dinner (or if you’re like me, even breakfast!). They’re packed with protein, healthy fats, fiber, vitamins and minerals and they’re delicious and easy to make, to boot. They can be made low-carb if that’s your thing (it’s mine!). And, very importantly, kids love them, too!

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Ingredients

For the salmon:

• 2 salmon fillets (skin on or off, your choice)

• 1 tbsp olive oil

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp honey or maple syrup

• 1 tsp garlic (minced)

• 1 tsp ginger (grated)

• Salt and pepper to taste

  For the bowl:

• 1 cup cooked rice (white, brown, or cauliflower rice)

• ½ avocado, sliced

• ½ cup cucumber, sliced or diced

• ½ cup shredded carrots

• ¼ cup edamame (steamed)

• 1 green onion, chopped

• Optional: pickled red onions, sesame seeds, nori strips

  For the sauce (optional but recommended):

• 2 tbsp mayo or Greek yogurt

• 1 tsp sriracha (or more to taste)

• ½ tsp lime juice

• Pinch of salt

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Instructions:

1. Marinate the Salmon
   In a small bowl, mix soy sauce, honey, garlic, ginger, and olive oil. Pour over salmon and let marinate for 10–15 minutes.

2. Cook the Salmon
   Heat a skillet over medium heat. Add the salmon and cook 3–4 minutes per side, or until it flakes easily with a fork.

3. Prepare the Bowl Base
   Divide cooked rice between two bowls. Arrange cucumber, avocado, carrots, and edamame around the rice.

4. Top with Salmon
   Place the cooked salmon on top of the bowls. Flake it with a fork if preferred.

5. Drizzle with Sauce
   Mix all sauce ingredients together and drizzle over the bowls. Garnish with green onions, sesame seeds, and optional toppings.