Spicy Salmon Bowl with Pickled Red Onions

Ingredients

---FOR THE SALMON & GLAZE---
2 (~6oz) salmon filets
1 Tbsp Asian Chili Sauce, like Sambal Oelek or Vietnamese Chili Garlic Sauce
1 Tbsp honey
2 tsp soy sauce
1 tsp rice vinegar

---FOR THE RICE BOWL---
1 cup cooked jasmine rice
⅓ cup Majestic Picklery Bread & Butter Pickled Carrots, cut into matchsticks
½ cup Mt. Olive Pickled Red Onions
1 mango, cubed
½ cup cooked, shelled edamame beans
2 mini cucumbers, thinly sliced
1 avocado, sliced
Sesame seeds, for garnish

---FOR THE SAUCE---
¼ cup Mt. Olive Pickled Jalapenos, drained
1 cup loosely packed cilantro leaves
½ cup plain yogurt
2 Tbsp olive oil
Juice of a lime

Instructions

1. Preheat the oven to 400 degrees.
2. Whisk all glaze ingredients together, and generously brush the salmon with the glaze.
3. Bake salmon for about 12-15 minutes, until your preferred doneness (use a meat thermometer to check the internal temperature, it should be 120-130°F for medium-rare, or 135-145°F for well-done.) Remove from the oven and set aside.
4. Using a food processor or small blender, combine all sauce ingredients and blend until smooth.
5. Assemble bowl by placing some cooked rice in a bowl, and then topping with mango cubes, edamame beans, cucumber slices, avocado slices, pickled carrots and onions, and your salmon.
6. Drizzle with sauce and sprinkle with sesame seeds and enjoy!

Servings: 2

Ready in: 35

Course: Main Dish

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