Description
A delicious and healthy meal combining sweet and spicy flavors with salmon, fresh veggies, and rice.
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 salmon fillets into 1-inch cubes; remove skin if desired.
- In a large bowl, whisk together soy sauce, honey, sriracha, garlic, and water to create the marinade.
- Add salmon cubes to the marinade and marinate for 20 minutes to 1 hour.
- Heat a skillet over medium-high heat with a splash of oil; add salmon cubes and cook for 2-3 minutes on each side until cooked through.
- Add reserved marinade to the skillet with cooked salmon and cook until sauce thickens slightly.
- Assemble bowls with cooked rice, honey sriracha salmon, avocado, cucumber, and edamame.
- Drizzle with sriracha mayo, sprinkle with red pepper flakes and sesame seeds, and serve warm.
Notes
Feel free to customize the bowls with your favorite toppings or additional veggies. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian