Description
A quick and easy dinner featuring sweet and spicy salmon served over rice with avocado and cucumber.
Ingredients
Scale
- 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 (optional)
- Sesame seeds (optional)
Instructions
- Trim and cube the salmon into 1-inch cubes. Remove the skin if desired.
- In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water.
- Add salmon cubes to the marinade and let sit for 20 minutes to 1 hour in the refrigerator.
- Heat a large non-stick skillet over medium-high heat with a splash of oil.
- Add salmon cubes to the skillet, reserving the remaining marinade, and cook for 2–3 minutes per side until cooked through and crisped.
- Add the reserved marinade to the skillet and simmer for a few minutes until the sauce thickens slightly.
- Assemble bowls by layering cooked rice, honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds if desired. Serve immediately.
Notes
For a gluten-free option, use tamari. You can also swap rice for quinoa or cauliflower rice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg