Description
A delicious blend of sweet and spicy flavors with marinated salmon served over rice and fresh vegetables.
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 (to taste)
Instructions
- Cut your salmon fillets into 1-inch cubes. If preferred, remove the skin.
- In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water until well combined.
- Add the salmon cubes to the marinade. Let them sit for up to 1 hour, at least 20 minutes for better flavor.
- Heat a large non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes, keeping some marinade aside. Cook for 2-3 minutes on each side until cooked through and crispy.
- Add reserved marinade to the skillet with the cooked salmon. Allow it to simmer for a few minutes until sauce thickens slightly.
- Assemble bowls with a bed of cooked rice. Top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over each bowl and sprinkle with red pepper flakes and sesame seeds if desired.
- Serve immediately and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 15g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg