Honey Sriracha Salmon Bowls
A vibrant dish combining sweet honey and spicy sriracha salmon, served over rice with fresh avocado and cucumber.
Ingredients
Marinade
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
Main Ingredients
- 4 pieces salmon fillets (4-6 ounce each)
- 2 cups cooked white rice
- 1 piece avocado, sliced
- 1 piece cucumber, sliced
- 1 cup cooked edamame
- 1/2 cup sriracha mayo
Instructions
Preparation
- In a bowl, whisk together soy sauce, honey, sriracha, garlic, and water to make the sauce.
- Place salmon fillets in a large pan or baking dish and pour the sauce over them. Let sit for 10 minutes to marinate.
Cooking
- Preheat your oven to 400°F (200°C) or heat a grill pan over medium heat.
- Bake or grill the salmon for 12-15 minutes, or until cooked through and flaky.
Assembly
- In serving bowls, add a scoop of cooked rice, a salmon fillet, slices of avocado and cucumber, and edamame.
- Top each bowl with a generous drizzle of sriracha mayo before serving.
Notes
For added flavor, sprinkle toasted sesame seeds on top. Adjust ingredients based on personal preference.