Description
A delightful blend of sweet and spicy flavors, this dish is packed with nutrients from salmon, veggies, and rice.
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
- Sesame seeds
Instructions
- Cut your salmon fillets into 1-inch cubes, optionally removing the skin.
- In a large bowl, whisk together the marinade ingredients: soy sauce, honey, sriracha, minced garlic, and water.
- Add the salmon cubes to the marinade and let them marinate for 20 to 60 minutes in the fridge.
- Heat a non-stick skillet over medium-high heat with a splash of oil, then add the salmon cubes, cooking them for 2-3 minutes on each side until cooked and crispy.
- Pour the reserved marinade into the skillet and cook for a few minutes until the sauce thickens slightly.
- Assemble your bowls with cooked rice, honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds.
- Serve immediately and enjoy!
Notes
Best served fresh. Store leftovers in an airtight container in the fridge for up to two days. Reheat gently to avoid overcooking the salmon.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg