Description
A vibrant and flavorful baked salmon bowl featuring chili lime marinated salmon, roasted chickpeas and bell peppers, fresh veggies, pickled cucumbers and onions, and a creamy Greek yogurt crema, served over cauliflower rice.
Ingredients
- 12 oz salmon fillet, cut into 2 portions
- ¼ cup sweet Thai chili sauce
- 1 lime, juiced
- 2 teaspoons chili powder
- ½ teaspoon cayenne pepper
- Salt and black pepper, to taste
- 1 cup cauliflower rice (cooked)
- 1 tablespoon extra virgin olive oil
- 1 red bell pepper, sliced
- 1 (15 oz) can chickpeas, rinsed, drained, and dried
- 1 cup sliced romaine lettuce
- 1 avocado, sliced
- ½ cup cucumber, sliced
- ¼ cup thinly sliced red onion
- ½ cup white vinegar
- 1 tablespoon white sugar
- ½ teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon salt
- ½ cup Greek yogurt
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Start by marinating the salmon: In a bowl, combine the sweet Thai chili sauce, juice of 1 lime, 1 teaspoon chili powder, ¼ teaspoon cayenne pepper, salt, and pepper. Add the salmon portions and mix to coat thoroughly. Cover and refrigerate for 10-15 minutes.
- While the salmon marinates, prepare the pickled vegetables: In a separate bowl, combine the sliced cucumber and red onion. Add the white vinegar, sugar, ½ teaspoon garlic powder, dried dill, and 1 teaspoon salt. Mix well, cover, and refrigerate until ready to assemble the bowls.
- Preheat your oven to 400°F (200°C).
- On a baking sheet, arrange the marinated salmon, sliced red bell pepper, and rinsed chickpeas. Drizzle the chickpeas and bell pepper with 1 tablespoon olive oil and season with 1 teaspoon chili powder, ¼ teaspoon cayenne pepper, salt, and pepper. Ensure they are well coated.
- Bake for 25 minutes, or until the salmon is cooked through and flakes easily, and the vegetables are tender.
- While baking, prepare the crema: In a small bowl, whisk together the Greek yogurt, 1 tablespoon lime juice, ½ teaspoon garlic powder, salt, and pepper until smooth.
- Assemble the bowls: Divide the cooked cauliflower rice and sliced romaine lettuce among serving bowls.
- Top with the baked chili lime salmon, roasted bell pepper, chickpeas, pickled cucumber and red onion, and sliced avocado.
- Drizzle generously with the prepared crema and serve immediately.
Notes
- Ensure the salmon is fresh and patted dry before marinating for best results.
- Cauliflower rice can be prepared in advance or used pre-cooked for convenience.
- Adjust cayenne pepper to taste for desired spiciness level.
- This recipe is gluten-free and can be adapted for lower calorie by reducing oil.