Description
A delicious salmon bowl featuring sweet and spicy honey glazed salmon, complemented by fresh salad and brown rice, perfect for a quick weeknight meal.
Ingredients
- 2 filets salmon (skinless, cut into cubes)
- 2 tablespoons avocado oil (or any neutral oil)
- 3 tablespoons honey (or maple syrup)
- 2 tablespoons soy sauce or tamari (to keep it gluten-free)
- 1 tablespoon sriracha (adjust to taste)
- 1 cup cooked brown rice (or quinoa)
- 1 medium avocado (diced)
- 1 medium cucumber (diced)
- 2 tablespoons olive oil (for the salad)
- 1/4 cup cilantro (fresh, chopped)
- 2 tablespoons fresh lime juice (or lemon juice)
- 2 tablespoons light mayo (Greek yogurt can be substituted)
- 1/2 teaspoon paprika (or smoked paprika)
- 1/4 teaspoon cumin (optional)
Instructions
- Prepare the salmon by cutting it into bite-sized cubes.
- In a mixing bowl, whisk together honey (or maple syrup), soy sauce (or tamari), and sriracha.
- In a large pan over medium heat, add avocado oil and heat until shimmering.
- Add salmon to the pan and pour the marinade over the pieces.
- Cook for about 4-5 minutes, flipping the salmon cubes halfway through, until they turn golden brown and caramelized.
- While the salmon cooks, prepare the salad by tossing diced avocado, cucumber, and chopped cilantro together in a separate bowl.
- Drizzle olive oil and lime juice over the salad, and season with salt if desired.
- To serve, place a scoop of cooked brown rice (or quinoa) at the bottom of each bowl.
- Top with the honey glazed salmon and the fresh salad mix.
- For an added kick, drizzle light mayo mixed with paprika (and cumin if using) on top.
Notes
Marinate the salmon for at least 15 minutes for richer flavor. Feel free to mix and match salad ingredients for variety.
