Description
Delicious salmon bowls featuring a sticky honey-sriracha glaze, served over rice with avocado and cucumber for a comforting weeknight dinner.
Ingredients
Scale
- 4 (4-6 ounce) salmon fillets
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
- 2 cups cooked white rice
- 1 avocado, diced
- 1 cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo
- Red pepper flakes (to taste)
- Sesame seeds (for garnish)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Neutral oil (for cooking)
- Wedge of lime (for serving)
Instructions
- Cut the salmon fillets into 1-inch cubes.
- In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water until smooth.
- Add the salmon cubes to the marinade and let marinate for at least 20 minutes in the refrigerator.
- Heat a large skillet over medium-high heat with a splash of oil.
- Add the salmon cubes and cook for 2-3 minutes on each side until cooked through.
- Pour the remaining marinade into the skillet and cook until the sauce thickens slightly.
- Assemble bowls starting with a layer of cooked rice, followed by salmon, diced avocado, cucumber, and edamame.
- Drizzle sriracha mayo over the bowls, and sprinkle with red pepper flakes and sesame seeds.
- Serve immediately and enjoy warm.
Notes
Feel free to customize the bowls with different grains or proteins based on your preference. Leftover salmon and rice can be stored separately for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 13g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: salmon, sriracha, honey, bowl meal, quick dinner, healthy recipe