Sweet and Spicy Summer Salmon Bowls
I was recently in AZ this past week with my dear friend Rachel, who is just as much of a health aware person as I am and an EVEN better cook. Every time we are together we talk about how “crazy” it is to be healthy today, and how healthy eating/living is actually just our original state that we’ve gotten so far away from. We’ve come so far from what our grandparent’s ate, and we both try in our every day diets (and in my recipes that I share online) to get back to basics: real food with minimal processing.
Rachel is not only one of the kindest people that I know, but also an AMAZING chef in the kitchen. She also created this Chicken Tzatziki Bowl, another recipe on my website. She cooks every single day and makes the best meals using clean ingredients; I was absolutely SPOILED on my trip. This is the meal she made for me the first night and it was so good that I had to share. It’s easy, light, and filled with protein, healthy fats, and FULL of antioxidants with the veggies. A few things to look out for that Rachel taught me, and a few things that I look for in general:
Avocado oil should be from ONE source and cold pressed, if possible. Extra Virgin Olive Oil is the next best alternative, but both of us try to stick to these two seed oils that are anti-inflammatory promoting and don’t cause inflammation in the body like other oils do.
Salmon should ALWAYS be wild caught (not farm raised) and frozen if possible, especially if you’re in the center of America and not near a body of water (like me). This preserves the nutrients in it and keeps it fresher longer. Also look to make sure that no color has been added to the salmon, which is common to make it “look” better, which is also insane to me.
If getting coconut aminos or tamari, opt for low sodium if possible! These are soy sauce alternatives but since they are still processed, are often packed with salt, which can be a trigger for some people.
Enjoy this bowl during the summer and even into fall, but really it’s such an easy staple all year round. I will also be air-frying my salmon from now on and chopping it into small pieces because it’s SO GOOD!
Ingredients:
For the Salmon:
1–1.5 lbs wild-caught sockeye salmon (skin on or off), cut into 1-inch cubes
2 tbsp LOW SODIUM coconut aminos
1 tbsp avocado oil
2 tbsp agave sriracha
2 tbsp honey or agave
Salt & pepper to taste
For the Sauce:
1 cup cottage cheese or Greek or plant based yogurt (no sugar added)
Juice of 1 lime
2 tbsp agave sriracha
1 tsp cumin
1 tsp smoked paprika
1 tbsp honey or agave
Salt & pepper to taste
For the Veggie Mix:
2–3 cucumbers, diced
½–1 cup thinly sliced purple cabbage
1 red or orange bell pepper, diced
2 green onions, sliced
Juice of ½–1 lime
1 tbsp honey or agave
Salt to taste
*Alternative is to grab an Asian salad mix that is pre chopped; just make sure it’s organic!
For Serving:
Cooked white or jasmine rice
Fresh parsley or cilantro
Sesame seeds
Sliced avocado
Recipe:
Marinate the Salmon: In a bowl, toss the salmon cubes with coconut aminos, avocado oil, agave sriracha, honey (or agave), salt, and pepper.
Cook the Salmon: Air fry at 450°F for 8–10 minutes. For extra caramelization, broil for 1–2 minutes.
Prepare the Sauce: Blend cottage cheese or Greek yogurt with lime juice, agave sriracha, cumin, smoked paprika, honey (or agave), salt, and pepper until smooth.
Make the Veggie Mix: Combine cucumbers, cabbage, bell pepper, and green onions in a bowl. Toss with lime juice, honey (or agave), and salt.
Assemble the Bowls: Spoon rice into bowls. Top with salmon, veggie mix, and drizzle with sauce. Garnish with parsley or cilantro, sesame seeds, and avocado slices.
Serve & Enjoy!! 🖤