Sort ingredients
geekspertise
QR Code
Listen
Pdf
Start with 1lb of wild salmon. Coat the salmon with 1 tbsp. Dijon mustard as a binder. Then sprinkle with 1 tbsp. of fine garlic powder, lots of Chile lime seasoning (I added about 1.5-2 tbsp. because I love it!), ½ to 1 tsp. of Aleppo pepper or crushed chili flakes.
Pop the salmon into the air fryer at 400F for about 12 mins. (You can also bake this in the oven).
While the salmon is cooking, let's make the sauce and cut up the veggies. For the sauce, mix 2 tbsp. of avocado mayo, the juice of half a lime, 1.5 – 2 tbsp. sriracha, a pinch of salt, a pinch of pepper, and 2 tsp. of rice vinegar. Give that a good mix, taste, and adjust as needed.
Next, cut up the veggies and prepare the base. For the base, I boiled a bag of my kaizen lowcarb rice, but you could any kind of rice depending on your goals, or also skip the base here. For the vegies, I used scallions, Persian cucumbers, avocado slices, jalapeno slices, some cilantro, and sesame seeds in addition to the sauce.
When the salmon is done, add it to your base, top with your toppings of choice, the sauce, and enjoy!