Tropical Salmon & Brown Rice Bowl with Mango-Sriracha Yogurt Sauce

Ingredients

• 1 cups brown rice, cooked
• 1 pound salmon fillets, skin removed
• 1 tablespoon olive oil
• 1 cup edamame, shelled
• 1 cup cucumber, sliced
• 1 cup mango, diced
• 1 avocado avocado, sliced
• 1 cup kimchi
• 1 tablespoon sesame seeds, toasted
• 1 sheet nori, cut into strips

• 1 cup Greek yogurt
• 2 tablespoons mango puree
• 1 tablespoon sriracha sauce
• 1 teaspoon lime juice, freshly squeezed

1. 01
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 02
   Place the salmon fillets on the baking sheet. Drizzle with olive oil and season with salt and pepper.
3. 03
   Roast the salmon in the preheated oven for 15-20 minutes, until cooked through and flaky.
4. 04
   Meanwhile, cook the brown rice according to package instructions and prepare the vegetables.
5. 05
   In a small bowl, mix Greek yogurt, mango puree, sriracha sauce, and lime juice until smooth. Adjust seasoning to taste.
6. 06
   Once the salmon is ready, use a fork to flake it into pieces.
7. 07
   Assemble the bowls by dividing the brown rice, flaked salmon, edamame, cucumber, mango, avocado, and kimchi among four bowls.
8. 08
   Drizzle the mango-sriracha yogurt sauce over the top and garnish with toasted sesame seeds and nori strips.
9. 09
   Serve immediately and enjoy the tropical flavors and textures.