Description
A delightful dish featuring roasted salmon marinated in honey, sriracha, and soy sauce, served over brown rice with fresh cucumbers and creamy avocado.
Ingredients
- 4-6 ounce skinless salmon filets (cut into cubes)
- 2 tablespoons avocado oil
- 3 tablespoons honey
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon sriracha
- 2 cups cooked brown rice
- 1 medium avocado (cubed)
- 1 cup diced cucumber
- 1 tablespoon olive oil
- 1/2 cup finely chopped cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
- 1/3 cup light mayo
- 1 tablespoon lime juice
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon cumin
- 1 teaspoon honey
Instructions
- Preheat the oven to 425°F.
- Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha.
- Spread in a single layer on a baking sheet and roast for 10 minutes.
- Switch the oven to broil and broil for just 2-3 minutes to crisp it up.
- Meanwhile, whisk together all the ingredients for the sauce and set it aside.
- In a mixing bowl, combine the cubed avocado, diced cucumber, olive oil, chopped cilantro, lime juice, and honey. Toss to combine.
- When the salmon is done, assemble the bowls with a base of rice, then layer on the salmon, cucumber salad, and drizzle with the paprika mayo sauce.
Notes
For best flavor, marinate the salmon for at least 30 minutes. Feel free to experiment with different grains and seasonal vegetables.
