Description
This Sesame Crusted Salmon Bowl is a vibrant and healthy meal featuring tender salmon bites coated with sesame seeds and air fried to perfection. Served over brown rice and topped with a refreshing cucumber and edamame salad, avocado chunks, and a flavorful yum yum sauce, this dish combines rich textures and bold flavors for a quick and satisfying dinner.
Ingredients
Salmon and Marinade
- 4 filets salmon, skin removed and cut into 2-inch cubes
- 1 tsp sesame oil
- 1 tsp coconut aminos (or soy sauce)
- 1 tsp honey
- 3 Tbsp sesame seeds
Cucumber Salad
- 1 cucumber, diced
- ½ cup edamame
- 1 avocado, cut into chunks
- 1 Tbsp coconut aminos (or soy sauce)
- 2 tsp rice vinegar
- 1 tsp sesame oil
- ¼ tsp sea salt
Base
- 2 cups brown rice, cooked
Yum Yum Sauce
- ½ cup avocado mayo (or regular mayo or Greek yogurt)
- 1 tablespoon ketchup
- 1 tablespoon melted butter
- 1 tablespoon rice vinegar
- ¼ teaspoon paprika
Instructions
- Marinate the Salmon: Remove the skin from the salmon filets and cut into 2-inch cubes. In a bowl, combine the salmon pieces with sesame oil, coconut aminos, and honey. Toss well to coat and let marinate for 3 to 5 minutes to infuse flavors.
- Prepare Salmon for Coating: Take the marinated salmon pieces out of the bowl and carefully blot with a paper towel to remove excess moisture. This step ensures that the sesame seeds will adhere properly.
- Coat with Sesame Seeds and Air Fry: Spread sesame seeds in a shallow dish. Spray the air fryer basket lightly with cooking oil. Roll each salmon piece in the sesame seeds until fully coated and arrange them in the basket with at least 1-inch spacing. Air fry at 400°F (204°C) for 6 minutes until golden and cooked through.
- Make the Cucumber Salad: While salmon cooks, combine diced cucumber, edamame, and avocado chunks in a bowl. Drizzle with coconut aminos, rice vinegar, sesame oil, and sprinkle sea salt. Toss gently to blend flavors without mashing the avocado.
- Prepare Yum Yum Sauce: In a separate bowl, whisk together avocado mayo, ketchup, melted butter, rice vinegar, and paprika until smooth. Set aside for serving.
- Assemble the Bowls: Place a serving of cooked brown rice in each bowl. Top with the cucumber salad and air-fried sesame salmon bites. Drizzle extra dressing from the salad over the salmon and rice, garnish with yum yum sauce if desired, and serve immediately.
Notes
- Removing excess moisture from the salmon is crucial for the sesame seed coating to stick properly.
- Use coconut aminos as a soy-free alternative or soy sauce based on preference.
- If you don’t have an air fryer, you can bake the salmon bites in an oven at 400°F for about 8-10 minutes, turning halfway.
- Adjust the amount of honey in the marinade for a sweeter or more savory profile.
- The yum yum sauce can be stored in the refrigerator for up to a week.
- Brown rice can be substituted with quinoa or cauliflower rice for variations.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian Fusion
