garlic and ginger salmon bowl

This garlic and ginger salmon bowl takes less than 30 minutes to make. It's perfect for those busy weeknights when you're looking for something a little more exciting...

Quick, healthy...and did I mention...delicious?

Prepare the rice.

Cook the rice according to package instructions. I like to add a tablespoon or two of coconut aminos or low-sodium soy sauce to the rice while it's cooking - it just adds that little extra kick of flavor.

Bake the salmon.

Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet. Bake salmon until cooked through, about 12-15 minutes.

Assemble the bowl.

Add the carrot, mango, cucumber, cabbage, kale, onion, avocado, rice, and salmon to a small or medium size bowl.

Prepare the dressing.

Combine all of the ingredients in a glass jar and shake or whisk until combined. Add the dressing, serve, and enjoy!

If you make this garlic and ginger salmon bowl, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

---

THE RECIPE

garlic and ginger salmon bowl

INGREDIENTS

• 2 (5-6 ounce) salmon fillets, cut into 1-inch cubes

• 2 carrots, cut into matchsticks or ribbons

• 1 avocado, sliced

• 2 cups shredded purple cabbage

• 1 cup quinoa or cauliflower rice

• 1 Persian cucumber, sliced

• 2-3 cups kale, roughly torn

• 1/4 cup green onion, thinly sliced

• 1 ripe mango, cut into 1/2-inch slices

• kosher salt and black pepper, to taste

• 1 teaspoon crushed red pepper flakes, using more or less to taste

GARLIC AND GINGER DRESSING

• 1/2 cup rice vinegar

• 1/2 lime, juiced

• 1/2 cup olive oil

• 1 tablespoon honey

• 1 tablespoon garlic, grated or minced

• 1 teaspoon fresh ginger, grated

• 1/2 teaspoon crushed red pepper flakes

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

INSTRUCTIONS

1. Preheat the oven to 450 degrees F. Cook rice according to package instructions and set aside.

2. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet. Bake salmon until cooked through, about 12-15 minutes.

3. Add the carrot, mango, cucumber, cabbage, kale, onion, avocado, rice, and cooked salmon to a small or medium size bowl.

4. Prepare the dressing. Combine all of the ingredients in a glass jar and shake or whisk until combined. Add the dressing, serve, and enjoy!