A great recipe for lemon brownies with cashews on top. Excellent brownie texture and moistness with a lemon taste. Cashews are added on top for a delicious crunch.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 bowls |
Ingredients
- 4 (4 ounce) salmon fillets
- ¼ cup soy sauce
- 2 tablespoons avocado oil
- 2 tablespoons chili-garlic sauce, or more to taste
- 2 teaspoons grated fresh ginger
- 1 teaspoon honey, or to taste
- ½ teaspoon sesame oil
- 1 medium lime, juiced
- 2 cups cooked brown rice
- 1 cup matchstick carrots
- 1 cup snow peas, trimmed
- 1 medium avocado, sliced
- ½ medium red bell pepper, julienned
- 3 stalks green onion, chopped
- ¼ cup natural creamy peanut butter
- 1 tablespoon rice wine vinegar
- ½ teaspoon garlic powder
- 1 tablespoon water, or as needed
- 2 teaspoons sesame seeds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
- Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
- Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
- Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
- Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.
- Sesame seeds are optional.
Nutrition Facts
| Calories | 544 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 9 g |
| Protein | 31 g |
| Saturated Fat | 4 g |
| Sodium | 1302 mg |
| Sugars | 7 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out pretty well.
Made this exactly to instructions, except I subbed fresh garlic for powdered. The sauce is the star here; it’s just spicy enough with a hint of sweetness. We ate it all up! Thanks for the recipe.