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July 4, 2017 / Chris Blum

Salmon Bowl

This salmon bowl is delishes! Cook is low and slow gives it the creamiest texture.

Ingredients:
1 lb salmon fillets
2 tbsp grape seed oil
8 oz daikon, radishes, carrots and cucumber sliced thin
2 tbsp rice vinegar
3 tbsp franks red hot sauce
2 tbsp lime juice
2 c cooked rice
1 c cilanteo, minced
1/4 c chives, minced

Preheat oven to 250.

Place salmon on a baking sheet, spray with oil and season with salt and pepper. Bake until just cooked through, 25 – 30 minutes.

Place the daikon, radishes, carrots and cucumber slices in a bowl and season with salt. Massage to soften and poor off any excess water. Add vinegar and toss to cook. 

Whisk together the lime juice, hot sauce and 2 tbsp oil in a bowl. 

Divide rice amount bowls. Break up the salmon into pieces and scatter over the rice, drizzle with vinaigrette, top with pickled veggies, cilantro and chives.

Serves 2.

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