Description
A delightful dish blending sweet and spicy flavors with honey sriracha glazed salmon, served over rice with fresh toppings.
Ingredients
- 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 the salmon fillets into 1-inch cubes and remove the skin if preferred.
- In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water.
- Add the salmon cubes to the marinade, ensuring they are well-coated. Marinate for 20 minutes to 1 hour.
- Heat a non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes and reserve the remaining marinade.
- Cook the salmon for 2-3 minutes on each side until cooked through and crispy.
- Add the reserved marinade to the pan, cooking until the sauce thickens slightly.
- Assemble the bowls with a bed of rice, then add the honey sriracha salmon, diced avocado, cucumber, and edamame.
- Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds as desired.
- Serve immediately and enjoy!
Notes
Use fresh ingredients for the best results. Adjust sriracha based on heat preference.
