Salmon and Rice Bowl with Spicy Yogurt Sauce

INGREDIENTS 
16 oz salmon fillets (~ four small salmon filets) 
3 tablespoons low sodium soy sauce 
1 tablespoon honey 
2 teaspoons rice vinegar 
1 teaspoon toasted sesame oil 
1 garlic clove, grated 
1 teaspoon freshly grated ginger

Bowl Ingredients 
1 cup brown rice, dry 
1 medium cucumber 
1 medium carrot 
1 cup frozen edamame beans 
1 avocado, diced 
Optional garnish, spicy yogurt sauce, sesame seeds or green onions

Spicy Yogurt Sauce 
1/2 cup nonfat Greek yogurt 
1 teaspoon sriracha (or more if you like it spicy) 
1 tablespoon honey

DIRECTIONS 
1. Slice salmon into large cubes (~ 1 inch). Remove the skin and any bones 
2. Add marinade ingredients in a container - soy sauce, honey, rice vinegar, sesame oil. Grate in the garlic and ginger. Mix to combine. 
3. Put salmon cubes in the marinade and mix to coat all pieces. Marinate for 10 minutes or for a few hours in the fridge, if time allows. 
4. While the salmon is marinating prepare the vegetables by slicing the cucumber, shredding the carrot, and dicing the avocado into cubes. Prepare edamame according to package instructions. Prepare the rice according to package instructions. 
5. Preheat oven to 400 degrees, line a baking sheet with parchment paper and arrange marinated salmon. Bake for 15 minutes, flipping halfway through cooking. 
6. Create the yogurt dressing by mixing the yogurt, sriracha and honey together. Add small amounts of water to thin as needed. 
7. Assemble your bowls by adding the rice, veggies, avocado and edamame decoratively around the bowl. Add the cooked salmon with an optional drizzle of the spicy yogurt sauce, sesame seeds and green onions.

 

VARIATIONS AND TIPS 

• You can make a double batch of the marinade and keep it on the side to use as a sauce when serving.
• You can prepare salmon on a skillet over medium high heat with a light drizzle of oil or spray. Cook for 5-7 minutes, flipping halfway.

NUTRITION FACTS 
YIELD: 4 servings Calories: 526 cal, Carbohydrates: 58g, Fiber: 7.4g, Sugar: 13.8g (8.6g added sugar), Protein: 33.4g, Fat: 18.7g, Saturated fat: 2.7g, Cholesterol: 63mg, Sodium: 570mg SOURCE: adapted from Cooking with Ayeh