Spicy Salmon Bowls

Ingredients

• 1 English cucumber, seeded and diced
• 1 avocado, peeled and diced
• 1/2 of a jalapeño, seeded and finely chopped
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1/4 cup sliced green onions
• 2 tablespoons chopped cilantro
• Salt and freshly ground black pepper to taste
• Sriracha mayo
• 2 tablespoons mayo
• 1/4 cup plain Greek yogurt
• 2 teaspoon sriracha
• 2 teaspoons honey
• Other ingredients
• 2 1/2 cups cooked rice
• Green onions, cilantro, sesame seeds for garnish

Instructions

1. Preheat oven to 450° F.
2. Whisk together the ingredients for the sriracha mayo in a small bowl. Season with salt and additional sriracha and honey as needed.
3. Remove the skin from the salmon fillets if needed. Cut the salmon into 1 - 1 1/2 inch cubes.
4. In a bowl whisk together the olive oil, sriracha, soy sauce, honey, lime juice, rice vinegar, cilantro, salt and pepper. Reserve a couple tablespoons of the marinade then place the salmon into the bowl and stir until coated. Dump the salmon onto a parchment paper lined sheet pan and spread them out into a single layer.
5. Bake for 7-12 minutes switching the oven to broil during the last couple minutes of cooking. Remove the salmon from the oven and brush on the reserved sauce.
6. While the salmon bakes, make the cucumber avocado salsa. Place all of the ingredients in a bowl and stir together. Taste for seasoning and adjust if needed.
7. To assemble, fill a bowl with desired amount of rice and top with some of the salmon, salsa, a drizzle of sriracha mayo, plus sesame seeds, green onions, and cilantro for garnish.