Description
Spicy, sweet, and savory salmon bowls with over 30g protein per serving. Creamy greek yogurt-sriracha sauce over air-fried salmon, broccoli, and brown rice for a low-carb, nutrient-packed lunch.
Ingredients
1 lb salmon filet (skinless)
1/3 cup plain Greek yogurt (0% fat or light mayo)
4 Tbsp sweet chili sauce (sugar-free optional)
1/2 cup coconut aminos (or tamari/GF soy)
1 head broccoli (steam/roast florets)
3 cups brown rice (or cauliflower rice)
1 tbsp olive oil (or avocado oil)
1 tsp sriracha (adjust to taste)
1 tsp rice vinegar
Instructions
Preheat air fryer to 400°F or heat pan with oil over medium-high
Season salmon with salt and pepper, cut into 1-inch cubes
Toss with olive oil and 1 tsp coconut aminos
Air fry/pan-sear salmon 3-4 minutes per side until crispy
In a bowl, mix Greek yogurt, sweet chili sauce, sriracha, rice vinegar, and remaining coconut aminos
Steam brown rice, steam roast broccoli until tender-crisp
Assemble bowls with rice, salmon, broccoli, and sauce
Garnish with sesame seeds and scallions if desired
Notes
Substitute salmon with shrimp or steelhead trout
Use cauliflower rice for strict low-carb version
Sauce can be prepared ahead and stored 3 days refrigerated
Crisp salmon better if baked at 400°F 12-15 minutes
Add crushed cashews for extra protein/fiber
Double recipe for meal prep containers
- Prep Time: 15
- Cook Time: 10
- Category: Main dish
- Method: Air-frying/Pan-searing
- Cuisine: Asian Fusion