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Salmon Rice Bowls with Hot Sauce Vinaigrette and Pickled Veg Recipe

Ingredients

  1. Step 1
  2. Step 2
  3. Step 3
  4. Step 4
  5. Step 5
  6. Step 6
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  10. Step 10
Salmon Rice Bowls with Hot Sauce Vinaigrette and Pickled Veg Recipe
Calories: 377 Carbohydrate: 25 g Protein: 31 g Fat: 16 g
Cook time: minutes Prep time: minutes Total time: 0 minutes Servings: 4

TAGS

web quick & easy Rice bon appétit Seafood Vegetable Fish Dinner salmon cilantro pickle chive Rice Fish Dinner web quick & easy salmon bon appétit Seafood Vegetable cilantro pickle chive Rice Fish Dinner web quick & easy salmon bon appétit Seafood Vegetable cilantro pickle chive Rice Fish Dinner web quick & easy salmon bon appétit Seafood Vegetable cilantro pickle chive

Directions

  1. Step 1 Preheat oven to 250°F. Place salmon, skin side down, on a rimmed baking sheet; season with salt and coat flesh lightly with oil. Bake until just cooked through (flesh will flake easily but still be slightly firm in the very center), 20-25 minutes.
  2. Step 2 Meanwhile, place daikon or whatever vegetables you're using in a small bowl and season with salt. Massage gently with your hands to soften. Drain off any liquid that forms. Add vinegar and toss to coat. Cover and chill until ready to use (this will help vegetables stay firm).
  3. Step 3 Whisk hot sauce, lime juice, and 2 Tbsp. oil in a small bowl. Season vinaigrette with salt.
  4. Step 4 Divide rice among bowls. Break up salmon into pieces and arrange on top. Drizzle vinaigrette over. Add cilantro and chives to vegetables; spoon over salmon.