Description
A comforting and satisfying dish featuring tender salmon drizzled with a sweet and spicy honey glaze, served over fluffy rice and fresh toppings.
Ingredients
Scale
- 4 (4-6 ounce) skinless salmon filets, cut into cubes
- 2 Tablespoons avocado oil
- 3 Tablespoons honey
- 1 Tablespoon soy sauce or tamari
- 1 Tablespoon sriracha
- 2 cups cooked brown rice
- 1 medium avocado, cubed
- 1 cup diced cucumber
- 1 Tablespoon olive oil
- 1/2 cup finely chopped cilantro
- 1 Tablespoon fresh lime juice
- 2 teaspoons honey
- 1/3 cup light mayo
- 1 Tablespoon lime juice
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon cumin
- 1 teaspoon honey
Instructions
- Preheat the oven to 425°F.
- Prepare the salmon by tossing the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha until well coated.
- Bake the salmon in a single layer on a baking sheet for about 10 minutes. Then, switch the oven to broil and broil for 2-3 minutes for a crispy finish.
- Make the paprika mayo sauce by whisking together all mayo sauce ingredients in a small bowl and set aside.
- Create the cucumber salad by combining avocado, cucumber, olive oil, cilantro, lime juice, and honey in another bowl, and let marinate.
- Assemble your bowls by starting with a base of warm cooked rice, layering on roasted salmon, adding the cucumber salad on top, and drizzling with the paprika mayo sauce.
Notes
Serve with extra cilantro and lime slices for added freshness. Optionally, add sesame seeds for crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: salmon, honey glaze, rice bowls, quick dinner, healthy meal