Salmon Powerbowl Recipe: High Protein, Low Carb Delight

Welcome to the third episode of my Flippin Good Food series! Today, we’re whipping up a HIGH PROTEIN, LOW CARB Salmon Powerbowl—perfect for refueling after a long weekend of celebrations. Packed with protein and bursting with flavor, this bowl is sure to become a favorite.

Ingredients (Makes 3 or 4 Servings)

For 3 Servings: 550 Calories, 66g Protein, 10 Net Carbs
For 4 Servings: 415 Calories, 50g Protein, 8 Net Carbs

Salmon:

1 lb salmon, cut into chunks
1 tsp Dijon mustard
Pinch of salt and pepper
1 tsp garlic powder
1 tsp Aleppo pepper or chili flakes
1 tsp Chile lime seasoning
1/4 tsp cayenne pepper

Cooking:

1 tbsp avocado oil

Rice:

1 bag Kaizen low carb high protein rice (or any rice/quinoa of choice)

Veggies:

1 jalapeño, sliced
1 cucumber, sliced
1 avocado, sliced
Chopped lettuce

Sauce:

2 tbsp mayo (or yogurt)
Juice of 1/2 a lime
2 tsp rice vinegar
1.5 to 2 tbsp sriracha
Pinch of salt and pepper

Step-by-Step Instructions

1. Prepare the Salmon

Grab 1 lb of salmon and cut it into chunks.
Add 1 tsp Dijon mustard and season with a pinch of salt, pepper, 1 tsp garlic powder, 1 tsp Aleppo pepper or chili flakes, 1 tsp Chile lime seasoning, and 1/4 tsp cayenne pepper.

2. Cook the Salmon

Heat a pan to medium heat and add 1 tbsp avocado oil.
Cook the salmon for about 1.5-2 minutes on each side, since they are cut small.

3. Cook the Rice

Boil 1 bag of Kaizen low carb high protein rice according to the package instructions. Alternatively, you can use regular or brown rice, or even quinoa.

4. Prep the Veggies

Slice the jalapeño, cucumber, and avocado. Feel free to add any other veggies you like.

5. Make the Sauce

In a bowl, mix 2 tbsp mayo (or yogurt), the juice of 1/2 a lime, 2 tsp rice vinegar, 1.5 to 2 tbsp sriracha, a pinch of salt, and a pinch of pepper.
Give it a good mix, taste, and adjust as needed.

6. Assemble the Bowls

For 4 servings: Place 4 oz cooked salmon at the base of each bowl.
Add a large handful of chopped lettuce, 1/2 diced cucumber, 1/2 diced jalapeño, and 2/3 cup cooked Kaizen low carb rice.