Description
A quick and healthy honey glazed salmon bowl featuring vibrant veggies, hearty grains, and a delightful marinade.
Ingredients
- 2 skinless salmon fillets
- 2 tablespoons avocado oil (or olive oil)
- 3 tablespoons honey (or maple syrup for a vegan option)
- 2 tablespoons soy sauce (tamari for gluten-free)
- 1 teaspoon sriracha (adjust for desired heat)
- 1 cup brown rice
- 1 ripe avocado
- 1 cup cucumber (preferably English)
- 2 tablespoons olive oil (extra virgin recommended)
- 2 tablespoons cilantro (or parsley)
- 2 tablespoons lime juice (fresh)
- 1 tablespoon light mayo (or plain yogurt as a lighter option)
- 1 teaspoon paprika
Instructions
- Start by cooking the brown rice according to the package instructions.
- In a medium bowl, whisk together the honey, soy sauce, avocado oil, and sriracha until well combined.
- Place the salmon fillets in a shallow dish and pour the honey mixture over them. Let marinate for 15-20 minutes.
- Preheat a non-stick skillet over medium heat. Add a bit of oil if needed.
- Cook the salmon for about 4-5 minutes on each side, or until it reaches your desired doneness.
- While the salmon cooks, prepare the cucumbers and slice the avocado.
- Once the salmon is done, remove it from the heat and let it rest briefly.
- Assemble your bowls by starting with a base of brown rice. Top with the honey glazed salmon, sliced cucumber, and avocado.
- Drizzle the bowls with lime juice and olive oil, then sprinkle with cilantro and paprika for garnish.
- For added creaminess, add a dollop of light mayo or yogurt on top.
Notes
For optimal results, use sushi-grade salmon and allow it to rest after cooking. Marinate the salmon the night before for deeper flavors.
