Garlic Chili Salmon Power Bowl 🔥
I tried something new with Szechuan chili oil + garlic and absolutely loved how the salmon tasted. It was just about the most complex tasting salmon (can’t explain it better than that) and I’m looking forward to using it more often.
This bad boy has all the right flavors, textures, and nutrients to keep me satiated & happy until dinner. The salmon is ridiculously easy to make. Served next to some eggs, sautéed peas + mushrooms, and a little sliced avocado I had leftover. All served on a big base of baby lettuce mix.
Here is How I Made Everything:
1.Started with a piece of wild salmon that I patted down with a paper towel. In a separate bowl, combined 1 tablespoon szechuan chili oil, 1-2 tsp minced garlic, a dash of paprika, some sea salt, and then massaged it into the salmon and let it sit while the oven preheat.
2.Preheat oven to 450F and put your salmon in for 13-15 minutes. Alternatively, you can airfry it or make on the stovetop…your choice. While the salmon was going, I prepared the rest of the dish.
3. I started with a big base of baby lettuce mix and put it into a serving bowl.
4. In a small pan, I sautéed some mushrooms and sugar peas for a few minutes in olive oil and some trader joes umami seasoning. But you can season them with any spice you like. Sea salt, pepper, Garlic powder, seasoning salt, & umami all go really well.
5. I had some medium-boiled eggs that I had prepped previously (these were boiled for 8 minutes then put in an ice bath) that I sliced in half and dipped in some chili flakes. And sliced about 1/4 of an avocado that I had left over from this morning.
6.Put the salmon and everything else on the dish. Snapped a few photos in good light then devoured!
✓By @shredhappens 🖤