Salmon Bowls
My salmon bowl recipe is a quick and tasty 20 minute dinner! This healthy low carb bowl consists of crispy air fryer salmon (or grilled/pan-fried) with a ginger and garlic dressing set on a bed of cauliflower rice, accompanied by fresh veggies. Enjoy warm or cold.
Servings: 2
Calories: 593kcal
Ingredients
- 2 salmon fillets skin removed and cut into 1 inch cubes (4-6 oz per fillet)
Marinade & Dressing
- 2 tablespoon olive oil
- 2 teaspoon lime juice
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- ½ teaspoon smoked paprika
- ¼ teaspoon flakey sea salt
- ¼ teaspoon black pepper
BOWL
- 2 bags frozen cauliflower rice 200g / 2 cups when water removed
- 3 oz Tenderstem broccoli 80g
- 2 oz green beans 60g
- ½ avocado sliced, 90g
- ⅓ cup cucumber sliced, 60g
- ½ yellow pepper sliced, 50g
TO SERVE
- 2 spring onions sliced (15g)
- 1 tablespoon coriander / cilantro finely chopped
- ¼ teaspoon sesame seeds black or white
- ¼ cup sugar free pickled onions optional
- 1 tablespoon mayonnaise drizzled (optional)
Instructions
- Mix the dressing - olive oil, ginger, garlic, paprika, lime, salt and pepper in a small bowl.
- Pat the salmon cubes dry with kitchen paper and toss with half of the dressing.
- Preheat the Air Fryer to 180C / 350F. Air fry the salmon for 6 minutes. Spray the broccoli and green beans with oil and cook for a further 2 minutes until the salmon is crispy and the veggies still have a bite.
- While the salmon is cooking, microwave the cauliflower rice on high for 4 minutes. Or, steam it instead. Allow to cool slightly and squeeze out the water (I used a muslin cloth). Option to toss it with a drizzle of olive oil and a pinch of salt.
- Put the cauliflower rice in a bowl and arrange sections of salmon, broccoli, beans, cucumber, peppers and avocado on top. Sprinkle over spring onions, coriander, sesame seeds and add the remaining dressing. Option to also add pickled onions and a drizzle of mayo.
Notes
7.6g net carbs per serving (excluding mayo and pickled onions). Makes 2 generous servings. The recipe could yield 3 smaller portions.
My salmon weighed 13oz / 370g.
You can prep the bowls a day ahead and enjoy them cold.
Stays fresh in the fridge for up to 2 days.
Nutrition
Calories: 593kcal | Total Carbohydrates: 15.7g | Protein: 45.4g | Fat: 32.2g | Saturated Fat: 5.4g | Sodium: 406mg | Potassium: 1226mg | Fiber: 8g | Sugar: 5.4g
