Description
A delightful combination of tender salmon, a sticky glaze, and fresh vegetables served over a hearty base of rice.
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
- Sesame seeds
Instructions
- Prepare the Salmon: Cut the salmon fillets into 1-inch cubes. Remove skin if preferred.
- Make the Marinade: Whisk together soy sauce, honey, sriracha, minced garlic, and water in a large bowl.
- Marinate the Salmon: Add salmon cubes to the marinade and soak for at least 20 minutes or up to 1 hour.
- Cook the Salmon: Heat a skillet over medium-high heat and add marinated salmon cubes, cooking for 2-3 minutes on each side.
- Add the Sauce: Pour reserved marinade into the skillet after the salmon is cooked and let it simmer to thicken.
- Assemble the Bowls: Start with a base of cooked rice, topped with salmon, avocado, cucumber, and edamame.
- Finish with Flair: Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds.
- Serve Immediately: Enjoy your vibrant bowls right away!
Notes
Quality salmon is key. Adjust honey and sriracha in marinade to suit your preference. For added crunch, consider adding toasted nuts or seeds.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 80mg