Salmon Avocado Power Bowl

Ingredients (raw weights)

• 454 g salmon, Atlantic, raw
• 16 g mustard, as sold
• 9.7 g garlic powder, dry
• 23 g lime juice, as sold
• 8 g chili powder, dry
• 30 g mayonnaise, light, as sold
• 10 g lime juice, as sold
• 32 g sriracha, as sold
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 30 g vinegar, as sold
• 100 g Kaizen lupin low-carb pasta, dry
• 45 g green onion/scallion, raw
• 200 g cucumber (mini/Persian), raw
• 300 g avocado, raw
• 15 g jalapeño, raw

Steps

1. 1.Start with 1lb salmon. Coat with 1 tbsp dijon mustard, and season with 1 tbsp fine garlic powder, 1-2 tbsp chile lime seasoning, 1 tbsp Aleppo pepper or crushed chili flakes. Pop into your airfryer at 400F for 12-13 mins. You can also bake this in the oven if you prefer.
2. 2.While the salmon is going, let’s make the base, sauce, and prep the veggies. For the sauce, mix 2tbsp mayo, the juice of 1/2 a large lime, 2 tbsp sriracha, a pinch of salt, a pinch of pepper, and 2 tbsp rice vinegar. Give it a good mix, taste, then adjust as you wish.
3. 3.For the base, I used my high protein lowcarb Kaizen rice (20g protein and just 6 net carbs), but use regular rice, brown rice, quinoa, or any base you prefer. I just cooked up 1 box according to instructions.
4. 4.For the veggies, I finely cut 3 scallions, 2 persian cucumbers, 2 medium avocado, and finely diced a jalpano pepper.
5. 5.When the salmon is done, divide it up into 4 with your base, then top it up with your toppings, sauce, and enjoy.