Salmon Bowl with Avo Zingy Garlic Aioli Garnishing Squeeze
Salmon Bowl with Avo Zingy Garlic Aioli Garnishing Squeeze
19 May, 2026
Posted by: Chirsty Moyer
This vibrant salmon bowl recipe is a perfect balance of bold flavor and wholesome ingredients. Tender salmon is marinated in a tangy Dijon and olive oil mixture, then pan-seared until golden and crisp. Served over fluffy rice with a refreshing mix of baby greens, juicy tomatoes, and crisp cucumber ribbons, each bowl is finished with a generous drizzle of Terrapin Ridge Horseradish Sauce Squeeze — adding a zesty kick that ties it all together. Whether you're using cubed or whole salmon fillets, this quick and satisfying meal is ideal for a nourishing lunch or light dinner.
Salmon Bowl with Avo Zingy Garlic Aioli Garnishing Squeeze
This vibrant salmon bowl recipe is a perfect balance of bold flavor and wholesome ingredients. Tender salmon is marinated in a tangy Dijon and olive oil mixture, then pan-seared until golden and crisp. Served over fluffy rice with a refreshing mix...
Author:
Chirsty Moyer
Ingredients
1 tbsp dijon mustard
2 tbsp olive oil, divided
Salt and pepper to taste
1 lb salmon, skin removed and either cubed OR whole
Combine dijon, 1 tbsp olive oil and salt and pepper in a small bowl and whisk to combine.
Place salmon cubes (or whole piece) in a medium bowl, then toss gently with the mustard/oil mixture until coated evenly.
Add the remaining 1 tbsp of olive oil to a large frying pan over medium-high heat. Heat oil until it shimmers.
Add the salmon to the pan, and cook undisturbed, until the piece(s) are browned and starting to crisp on one side.
Using a fish spatula, gently flip over.
Repeat step 4 if using cubed salmon, until all sides have been crisped.
To assemble each bowl, place 1 cup rice, 1.5 cups mixed greens, ½ c. halved tomatoes, and half of the cucumber in a bowl. Top with half of the salmon. Drizzle with Terrapin Ridge Horseradish Sauce Garnishing Squeeze. Repeat for the second bowl.
