← All recipesTotal: 27 min
Ingredients
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Instructions
- Brush salmon with soy sauce and sesame oil, then bake at 200°C for 12 minutes.
- Sauté cauliflower rice until tender and lightly season.
- Divide cauliflower rice, sliced avocado and cucumber among bowls.
- Top with salmon and sesame seeds.
Kitchen note: Salmon thickness varies, so check the thickest part and adjust cooking time as needed. For cured, smoked or other ready-to-eat preparations, keep fish properly chilled and follow local food-safety guidance.
Why you'll like this recipe
- Salmon and avocado make the bowl satisfying without relying on grains.
- Crunchy vegetables add freshness and texture.
- The components can be prepared separately for easy meal assembly.
Tips for better results
- Keep avocado until just before serving to reduce browning.
- Cut vegetables into similar bite-size pieces for an easier-to-eat bowl.
- Let cooked salmon rest briefly before flaking it over the bowl.
What to serve with it
Serve as written or add leafy greens, cucumber, herbs or a low-sugar dressing you enjoy.
Storage
Refrigerate the cooked salmon and vegetables separately when possible. Add avocado fresh when serving.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, start checking near the earliest suggested time and judge the thickest piece first. Carryover heat will continue cooking the fish briefly after it leaves the heat.
Can I make this recipe ahead?
You can prepare many of the ingredients ahead, but salmon is usually best cooked close to serving. Refrigerate any cooked leftovers promptly.