Salmon Bowl with Veggie-Mango Slaw
Description
This vibrant bowl brings together tender, oven-baked salmon coated in a smoky-spicy marinade, paired with a rainbow of crisp veggies and chunks of sweet-sour mango. Nestled over purple rice and finished with a creamy sriracha-honey drizzle, it's a crave-worthy fusion of bold flavor, color, and texture. Perfect for a nourishing lunch or a colorful dinner that feels good as it tastes.
Instructions
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Prep the salmon:
Cut the salmon into small, bite-sized pieces and set aside.
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Make the Marinade:
In a bowl, mix garlic powder, chili powder, paprika, salt, pepper, and olive oil until well combined.
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Marinate:
Pour the marinade over the salmon, tossing gently to coat. Let it sit for 5 minutes.
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Bake the Salmon:
Preheat the oven to 400°F (200°C). Spread the marinade salmon on a lined baking tray and bake for 12 minutes, or until just cooked through and slightly crispy on the edges.
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Make the Slaw:
- While the salmon bakes, finely shred cabbage, julienne the carrots, and dice the tomatoes and mangoes.
- Chop cilantro and thinly slice the red onion. Toss everything together with a squeeze of fresh lemon juice and a pinch of salt. Set aside.
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Mix the Sauce:
In a small bowl, combine mayonnaise, sriracha, and a drizzle of honey. Mix until smooth and creamy.
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Assemble your Bowl:
In your serving bowl, layer the following:
- A base of warm purple rice
- Baked salmon pieces
- A generous heap of the veggie-mango slaw
- Couple slices of avocado
- Drizzle with your sriracha-honey mayo sauce
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Enjoy!
