Description
A perfect blend of sweet and spicy Honey Sriracha Salmon Bowls packed with nutritious ingredients, easy to make, and delightful to eat.
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 your salmon fillets into 1-inch cubes, removing the skin if desired.
- In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water to create the marinade.
- Add the salmon cubes to the marinade, cover, and let marinate for up to 1 hour, ideally at least 20 minutes.
- Heat a non-stick skillet over medium-high heat with a splash of oil. Add the marinated salmon cubes, cooking for 2-3 minutes on each side until cooked through.
- Once cooked, add the reserved marinade to the skillet, and cook for a few minutes until the sauce thickens slightly.
- Assemble bowls with a bed of cooked rice, placing the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame on top.
- Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds as desired.
- Serve immediately and enjoy!
Notes
Best served fresh and warm. Store leftovers in an airtight container and consume within 2 days. Reheat gently to avoid overcooking the salmon.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg