Spiced Salmon Bowl with Thai Basil Yogurt

4.89 from 9 votes

Spiced Salmon Bowl with Thai Basil Yogurt

This spice crusted salmon served over white rice with a quick cucumber pickle is truly one of the most flavorful bowls I've ever had!

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Lunch

Cuisine: Thai

Servings: people

Author: Gaby Dalkin

Ingredients

For the Spiced Salmon:

¾ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon kosher salt
½ teaspoon granulated sugar (optional)
2 6-ounce salmon filets (skin on or skinless depending on preference)
neutral oil for searing

For the Thai Basil Yogurt:

½ cup Stonyfield Grass Fed Greek Yogurt
3 tablespoons minced thai basil
kosher salt, to taste

For the Cucumber Salad:

1 tablespoon lime juice
½ tablespoon fish sauce
1½ tablespoons rice wine vinegar or mirin
2 teaspoons coconut sugar (or granulated/brown sugar)
kosher salt
½ english cucumber (thinly sliced on a mandolin)
¼ red onion (thinly sliced on a mandolin)
1 thai red chili or serrano, minced optional
1 tablespoon minced cilantro

For Serving:

3 cups cooked white rice
½ avocado thinly sliced
fresh cilantro leaves
fresh thai basil leaves

Instructions

To prep the salmon, preheat an oven to 425 degrees. The the salmon filets so they are dry and place on a plate. In a small bowl, combine spices, sugar, if using, and salt. Sprinkle mixture evenly all over salmon and salmon skin. Set aside.
To make the thai basil yogurt, in a medium bowl, whisk together the yogurt and minced basil. Season with salt, to taste; set aside.
To make the cucumber salad, in a medium bowl, whisk together the lime juice, fish sauce, rice wine vinegar, coconut sugar and small pinch of salt. Toss in the cucumber, red onion, thai red chili, if using, and minced cilantro. Set aside.
To cook the salmon, heat 2 Tablespoons of neutral oil in an oven safe skillet. Sear salmon on both sides until a nice crust forms and spices appear blackened, about 2 minutes per side. Transfer to the oven and roast until the internal temperature reaches 125-130 degrees for medium, 5-7 minutes. Set aside to cool slightly.
To assemble, divide rice evenly between two bowls. Top each bowl with salmon, some cucumber salad, and avocado. Spoon thai basil yogurt over the top and garnish with herb leaves.

Notes

These are a great make ahead option because you can reheat each portion or use leftover rice to assemble your bowl. Also try serving over quinoa or pasta.

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