Salmon Buddha Bowl With Creamy Sriracha Dressing

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Sriracha, a spicy Thai condiment, gives this dressing a flavorful kick that will perk up veggies and plain poached salmon. using frozen artichokes instead of canned is a salt-smart hack, since canned artichokes contain 300% more salt, which can leave you feeling bloated. 

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Directions: 

Fill a large stockpot with water and bring to a rolling boil. carefully slide salmon into water and turn off heat. Cover and let sit 8 to 10 minutes, or until salmon is cooked through but still slightly pink in the center. Transfer to a plate to cool.

Divide spinach, peppers, cucumber, tomatoes, and artichokes among 4 bowls. Add salmon to each bowl.

In a small bowl, whisk together mayo, yogurt, sriracha, lemon juice, water, garlic salt, and black pepper. Drizzle dressing over the bowls.

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