Lunch
Crunchy Salmon Power Bowl
Restaurant-quality, ready in under 20 minutes.
10 min prep · 10 min cook
2 servings
35g
Ingredients
Japanese-Inspired Dressing
- 2 tbsp Low-Sodium Soy Sauce · 2 tbsp Rice Vinegar
- 1 tbsp Avocado Oil · 1 tsp Sesame Oil
- 1 tsp Fresh Grated Ginger · 1 tsp Lemon Juice · ½ tsp Lime Juice
- ½ tsp Monk Fruit Sweetener
- Optional: 1 tsp Orange Juice for a yuzu-inspired flavor
Salad
- 200g (7 oz) Salmon Fillets
- 2 Medium Cucumbers, thinly sliced
- 150g Shelled Edamame
- 75g Avocado, diced
- 50g Red Onion, thinly sliced
- 40g Light Cream Cheese · 20g Light Mayonnaise
- 1½ oz Dressing · 20g Sriracha (optional)
- 10g Furikake (optional) · Salt & Pepper
Instructions
- 1
Season salmon with salt and pepper. Air fry at 390°F for 8–10 minutes until flaky.
- 2
Whisk together all dressing ingredients.
- 3
In a large bowl, combine cucumber, red onion, edamame, and avocado.
- 4
Flake the cooked salmon over the vegetables.
- 5
Add cream cheese, mayo, dressing, and sriracha. Toss gently.
- 6
Sprinkle with furikake before serving.
Nutrition · per serving (approx.)
Calories
490
Protein
35g
Fat
29g
Carbs
22g
Fiber
8g
Choose Your Adventure
🍤 Protein Swaps
Grilled chicken, shrimp, ahi tuna, rotisserie chicken, canned salmon, crab, tofu, or steak.
🥬 Cucumber Swaps
Shredded cabbage, romaine, butter lettuce, celery, zucchini ribbons, radishes.
Zero-Bloat Swaps
Soy sensitive?
Use coconut aminos instead of soy sauce.
Dairy-free?
Skip the cream cheese and mayo or use dairy-free versions.