Our older’s son favorite fish is salmon. You can customize this easy salmon and rice bowl by using your favorite hot sauce for the chili lime dressing. You can use whatever fresh veggies you have in the fridge to slice up a batch of quick pickles. We served this with our favorite Japanese rice. The original recipe comes from Bon Appetit and we made minimal changes.
Salmon with Hot Sauce Vinaigrette and Pickled Veggies
- 5 6-oz skin-on, boneless salmon fillets
- Kosher salt to taste
- 2 tbsp avocado oil
- 8 oz carrots, cucumbers, daikon or red radishes very thinly sliced
- 2 tbsp rice vinegar
- 3 tbsp mild hot sauce your choice
- 2 tbsp fresh lime juice
- Cooked rice for serving
- 1/4 cup chives sliced
- Preheat your oven to 250° F. Place the salmon, skin side down, on a rimmed baking sheet; season with salt and coat lightly with olive oil. Bake 20-25 minutes, until the fish is just cooked through (flesh will flake easily but still be slightly firm in the very center).
- Prep the pickled veggies: place whatever vegetables you’re using in a small bowl and season with salt. Rub the salt into the veggies with your hands to soften. Drain off any liquid that forms. Add vinegar and toss to coat. Cover and chill until ready to use.
- Whisk the hot sauce, lime juice, and 2 tablespoons of the olive oil in a small bowl, and season with salt to taste.
- To serve, divide the rice among 4 bowls. Break up the salmon into pieces and arrange on top, drizzling the vinaigrette over. Add chives to the pickled veggies and spoon over the salmon. Enjoy!