1-pound salmon, skin removed and cut into 1 inch pieces
¼ cup rice vinegar
¼ cup soy sauce or coconut aminos
1 tablespoon sesame oil (toasted or regular)
1 tablespoon sriracha (or more to taste)
1 tablespoon honey
½ teaspoon garlic powder or 1 teaspoon minced garlic
½ teaspoon onion powder
For the Spicy Mayo Sauce:
2 tablespoons mayo
2 tablespoons sriracha
2 tablespoons sweet chili sauce
For the Slaw:
4 cups shredded green cabbage
2 tablespoons rice vinegar (or white wine vinegar)
2 tablespoons soy sauce, or coconut aminos
2 teaspoons sesame oil (toasted or regular)
2 teaspoons minced garlic
2 teaspoons grated ginger
2 green onions, chopped
Pinch of salt and pepper
Instructions:
Step 1: Add all of the salmon marinade ingredients together in a bowl and stir to combine. Add the salmon pieces into the bowl and gently toss so they are all coated in the marinade. Place the bowl in the refrigerator for about 30 minutes
Step 2: While the salmon is marinating, mix together the spicy mayo sauce ingredients in a small bowl and place in the refrigerator
Step 3: Next, prepare the slaw by combining all of the slaw ingredients into a large bowl and stir until all of the ingredients are well incorporated. Set aside
Step 4: Once the salmon has marinated for at least 30 minutes, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray lightly with nonstick cooking oil
Step 5: Place the salmon pieces on the baking sheet and arrange them so they are evenly spaced apart. Discard the leftover marinade. Bake for 8 minutes, or until fully cooked and flake easily
Step 6: Optional: in the last 1 minute of cooking, switch the oven to the broiler and let cook under the broiler to get the top of the salmon crispy and caramelized
Step 7: Once done, build your bowl with the base of rice, green cabbage slaw, salmon, and any optional toppings and then drizzle with the spicy mayo sauce