Ingredients
4
4 servings
- •4 (4 ounce) salmon fillets
- •¼ cup soy sauce
- •2 tablespoons avocado oil
- •2 tablespoons chili-garlic sauce, or more to taste
- •2 teaspoons grated fresh ginger
- •1 teaspoon honey, or to taste
- •½ teaspoon sesame oil
- •1 medium lime, juiced
- •2 cups cooked brown rice
- •1 cup matchstick carrots
- •1 cup snow peas, trimmed
- •1 medium avocado, sliced
- •½ medium red bell pepper, julienned
- •3 stalks green onion, chopped
- •¼ cup natural creamy peanut butter
- •1 tablespoon rice wine vinegar
- •½ teaspoon garlic powder
- •1 tablespoon water, or as needed
- •2 teaspoons sesame seeds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
- Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
- Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
- Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
- Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.
Nutritional Facts
Per 4 servings
- Calories: 544
- Carbohydrate: 43g
- Fat: 29g
- Fiber: 9g
- Protein: 31g
- Sugar: 7g
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