Salmon Bowls with Chili Spiced Almonds

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INGREDIENTS

For the salmon

  • 1 ½ lbs. skinless salmon filet, cut into cubes

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • ½ cup teriyaki sauce, homemade or store-bought

For the slaw

  • 2 cups shredded cabbage

  • 1 green onion, thinly sliced

  • 2 tablespoons rice vinegar

  • ½ teaspoon sesame oil

  • 1 teaspoon soy sauce

  • 1 teaspoon maple syrup

For the chili almonds

  • ½ cup Mariani Slivered Almonds

  • 3 tablespoons chili oil

To assemble the bowl

  • 4 cups cooked rice

  • ½ cup mayonnaise

  • 2 tablespoons sriracha

  • 2 thinly sliced persian cucumbers

  • 1 thinly sliced avocado

  • 2 tablespoons sesame seeds

INSTRUCTIONS

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. 

  2. In a medium bowl, toss the salmon with olive oil, salt, and pepper.  Transfer to the baking sheet and bake for 10 minutes.

  3. While the salmon is baking, make the slaw.  Add the cabbage, green onion, rice vinegar, sesame oil, soy sauce, and maple syrup to a bowl and toss to combine.

  4. Once the salmon is finished baking, add it to a bowl and toss together with the teriyaki sauce.  Set aside.

  5. Make the chili almonds.  Add the almonds and chili oil to a saucepan over medium heat.  Toss over heat for 2-3 minutes, until fragrant.

  6. Assemble the bowls.  In a small bowl, stir together the mayonnaise and sriracha.  Add a cup of rice to a serving bowl.  Scoop on ½ cup of slaw and ¼ of the salmon chunks.  Drizzle on some spicy mayo and top off 2 tablespoons of chili almonds, avocado slices, cucumber slices, and sesame seeds.  Repeat with the remaining 3 bowls.