Here is a healthy spicy salmon buddha bowl recipe that is full of flavor. It’s packed with protein, healthy fats, and carbohydrates which is a well-balanced meal for lunch or dinner.
You can also make these ahead to save time and cook salmon fillets in the air fryer to make them crispy.
Spicy Salmon Buddha Bowl Recipe
Ingredients
Salmon & Marinade
- 500 g salmon fillets
- 5 tbsp low-sodium soy sauce
- 2 tbsp extra-virgin olive oil
- 1 tbsp garlic paste
- 1/2 lime juice
- 2 tbsp honey
- 1 tbsp sriracha
Bowls
- 400 g cooked white rice
- 1 tbsp red chilli pepper flakes
- 1 large avocado sliced
- 1 radish thinly sliced
- 1 large carrot grated
- 2 tbsp red cabbage pickle
- 2 tbsp lettuce
- 1 large red onion thinly sliced
- 1 bunch cilantro
- 1 tsp sesame seeds
- 1 tbsp cooked edamame
Instructions
- Marinate salmon by combining all ingredients in a large mixing bowl. Rest for 30 minutes.
- Bake salmon for 20 minutes. Ensure you preheat oven for 5 minutes, cook at 180°C, and place on non-stick baking tray.
- Assemble bowls by dividing all ingredients between two round food storage containers.
Nutrition
Data source: USDA
How Long Does Spicy Salmon Buddha Bowl Last?
Ensure you use an air-tight storage container to keep the creamy tomato soup extra fresh.
| Method | Duration |
| Fridge | 3 to 4 days. |
| Freezer | Not advised. |
How To Reheat Spicy Salmon Buddha Bowl
You can eat this cold and straight from the fridge if you plan to batch cook or meal prep. However, you can reheat the salmon only if you prefer it hot.
| Method | Duration |
| Microwave | 2 minutes, salmon only covered. |
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