Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight

why make this recipe

Honey Sriracha Salmon Bowls are a fantastic choice for dinner. This recipe combines sweet and spicy flavors that create a delicious meal. The salmon is tender and flavorful, while the fresh veggies and creamy avocado add great texture. Plus, it’s healthy, quick, and easy to make. It’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.

how to make Honey Sriracha Salmon Bowls

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 (for garnish)
• Sesame seeds (for garnish)

Directions :

1. Cut your salmon fillets into 1-inch cubes. You can remove the skin if you like, but it’s edible.
2. In a large bowl, whisk together the marinade: soy sauce (or tamari), honey, sriracha, minced garlic, and water.
3. Add the salmon cubes to the marinade. Let them marinate for at least 20 minutes, or up to 1 hour for more flavor.
4. Heat a large non-stick skillet over medium-high heat and add a bit of oil. Cook the salmon cubes for 2-3 minutes on each side until cooked through and crispy.
5. Add the reserved marinade to the skillet with the salmon and cook for a few minutes until the sauce thickens.
6. Assemble your bowls with cooked rice. Top with the honey sriracha salmon, diced avocado, sliced cucumber, and edamame.
7. Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds as desired.
8. Serve immediately and enjoy your delicious meal!

how to serve Honey Sriracha Salmon Bowls

You can serve Honey Sriracha Salmon Bowls warm, straight from the skillet. They are best enjoyed right away while the salmon is hot and crispy. Feel free to add extra toppings like chopped green onions or sliced radishes for extra crunch and flavor.

how to store Honey Sriracha Salmon Bowls

If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the salmon separate from the rice and veggies to maintain the texture. They should last for 2-3 days. When you’re ready to eat the leftovers, you can reheat them in the microwave or on the stove until warmed through.

tips to make Honey Sriracha Salmon Bowls

• For the best flavors, marinate your salmon for at least 30 minutes before cooking.
• Be careful not to overcrowd the skillet when cooking the salmon, as this can prevent it from getting that nice sear.
• If you prefer a milder flavor, adjust the amount of sriracha in the marinade.
• Use leftover rice or microwaveable rice packs for an even quicker meal prep.

variation

You can easily customize this recipe by adding other ingredients like bell peppers, carrots, or even spinach. You can substitute the salmon with chicken or tofu for different protein options.

FAQs

1. Can I use frozen salmon?
Yes, you can use frozen salmon. Just make sure to fully thaw it before marinating and cooking.

2. Is sriracha mayo necessary?
Sriracha mayo adds a nice creamy kick to the bowls, but you can skip it or use plain mayo if you prefer.

3. Can I make this recipe ahead of time?
You can prepare the marinade and cut the veggies in advance. However, it’s best to cook the salmon fresh for the best taste and texture.

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