Name: Bang bang salmon cube bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3 oz Atlantic salmon fillet, cut into 1-inch cubes; 1/4 cup jasmine rice; 1/3 cup water; 5 oz cauliflower florets, cut into 1-inch pieces; 8 olive oil cooking sprays; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp plain nonfat Greek yogurt; 1 tsp sweet chili sauce; 3/4 tsp sriracha; 3/4 tsp lime juice; 1 green onion, thinly sliced

Instructions

Prep 10 min · Cook 20 min

In a small saucepan, combine the rice and water. Bring to a boil over high heat, then cover with a tight-fitting lid and reduce heat to the lowest setting. Simmer for 12 minutes without lifting the lid. Remove from the heat and let stand, covered, for 5 minutes.
Preheat the oven to 400°F and line a half-sheet pan with parchment paper. Arrange the cauliflower on the pan, coat with half the cooking spray, and season with half the salt and pepper. Roast for 15 minutes until edges begin to brown.
While cauliflower roasts, whisk Greek yogurt, sweet chili sauce, sriracha, and lime juice in a small bowl. When the cauliflower timer goes off, push it to one side of the pan. Add the salmon cubes in a single layer, coat with the remaining spray, and season with the remaining salt and pepper. Roast for 8 to 10 minutes. Done when salmon is opaque and flakes easily, 145°F.
Fluff the rice with a fork and place in a bowl. Top with the roasted cauliflower and salmon cubes. Spoon the bang bang sauce over the salmon and garnish with the green onions.

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Ingredients

Instructions

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