Description
This recipe makes a fresh bowl with sweet and spicy salmon, rice, and veggies. Quick, balanced, and full of flavor!
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
- Cut salmon fillets into 1-inch cubes. Remove the skin if desired.
- Whisk together marinade ingredients: soy sauce, honey, sriracha, minced garlic, and water.
- Add salmon cubes to marinade and marinate for 20 minutes to 1 hour in the refrigerator.
- Heat a large non-stick skillet over medium-high heat with oil. Add salmon cubes and cook for 2-3 minutes on each side until cooked through.
- Add reserved marinade to skillet with cooked salmon and cook until sauce thickens slightly.
- Assemble bowls with rice, honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds. Serve immediately.
Notes
Use fresh salmon for best taste. Adjust sriracha and honey to control heat and sweetness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 9g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg