Spiced Salmon Bowl with Thai Basil Yogurt
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.89 out of 5 stars
(9)
Ingredients
2 servings
- 3/4 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar (optional)
- 2 6-ounce salmon filets (skin on or skinless depending on preference) )
- neutral oil (for searing)
- 1/2 cup Stonyfield Grass Fed Greek Yogurt
- 3 tablespoons minced thai basil
- kosher salt, to taste
- 1 tablespoon lime juice
- 1/2 tablespoon fish sauce
- 1½ tablespoons rice wine vinegar or mirin
- 2 teaspoons coconut sugar (or granulated/brown sugar)
- kosher salt
- 1/2 english cucumber (thinly sliced on a mandolin)
- 1/4 red onion (thinly sliced on a mandolin)
- 1 thai red chili or serrano, minced (optional)
- 1 tablespoon minced cilantro
- 3 cups cooked white rice
- 1/2 avocado (thinly sliced)
- fresh cilantro leaves
- fresh thai basil leaves
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Preparation
Step 1
To prep the salmon, preheat an oven to 425 degrees. The the salmon filets so they are dry and place on a plate. In a small bowl, combine spices, sugar, if using, and salt. Sprinkle mixture evenly all over salmon and salmon skin. Set aside.
Step 2
To make the thai basil yogurt, in a medium bowl, whisk together the yogurt and minced basil. Season with salt, to taste; set aside.
Step 3
To make the cucumber salad, in a medium bowl, whisk together the lime juice, fish sauce, rice wine vinegar, coconut sugar and small pinch of salt. Toss in the cucumber, red onion, thai red chili, if using, and minced cilantro. Set aside.
Step 4
To cook the salmon, heat 2 Tablespoons of neutral oil in an oven safe skillet. Sear salmon on both sides until a nice crust forms and spices appear blackened, about 2 minutes per side. Transfer to the oven and roast until the internal temperature reaches 125-130 degrees for medium, 5-7 minutes. Set aside to cool slightly.
Step 5
To assemble, divide rice evenly between two bowls. Top each bowl with salmon, some cucumber salad, and avocado. Spoon thai basil yogurt over the top and garnish with herb leaves.
Step 6
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