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Roasted Salmon Rainbow Bowl with Bang Bang Sauce

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This Roasted Salmon Rainbow Bowl with Bang Bang Sauce packs a punch of flavor and color that will keep you coming back for more, and help boost your brain health.

  • Prep Time: 5 minutes (+ rice/quinoa cook time)
  • Cook Time: 10-12 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Bowl:

  • 1 1/4 pounds salmon, center cut not the end, skin removed
  • 2 cups of cooked rice, or combination of rice and quinoa
  • 4 cups of baby greens/baby spinach
  • 1/2 cup cherry tomatoes
  • 1 cup shredded carrots
  • ½ cup sliced orange/yellow/red peppers
  • 1 cup shelled edamame, thawed if frozen
  • 2 green onions, sliced
  • 1 cup finely shredded red cabbage

For the Marinade:

  • 1/4 cup gluten-free soy sauce or Tamari
  • 2 tablespoons olive oil
  • 2 tablespoons honey

For the Bang Bang Sauce:

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili dipping sauce
  • 1 1/2 tablespoon lime juice
  • 1 1/2 teaspoon sriracha
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • pepper to taste

Instructions

To Make Bowls:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Line a sheet pan with foil.
  3. Remove skin from salmon and cut diagonally into bite-sized pieces. Place the salmon on the sheet pan.
  4. Mix the marinade in a bowl.
  5. Drizzle the marinade over the salmon and spread well.
  6. Bake for 10-12 minutes or until the salmon starts to become golden brown on top and should flake indicating well cooked
  7. Remove from oven.

To Assemble Bowls:

  1. Add 1 cup baby greens or spinach as the base.
  2. Add 1/2 cup cooked rice or quinoa
  3. Add thawed edamame, shredded cabbage, shredded carrots, tomatoes, and peppers.
  4. Top with the roasted salmon.
  5. Serve with bang bang sauce.

To Make Bang Bang Sauce:

  1. Combine all ingredients into a mixing bowl.
  2. Add pepper to taste.

Find it online: https://eat-gluten-free.celiac.org/roasted-salmon-rainbow-bowl-with-bang-bang-sauce/