Description
A delicious and healthy dinner option, combining sweet and spicy flavors with tender salmon and fresh veggies.
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)
Instructions
- Cut your salmon fillets into 1-inch cubes, skin can be removed if preferred.
- In a large bowl, whisk together the marinade: soy sauce (or tamari), honey, sriracha, minced garlic, and water.
- Add the salmon cubes to the marinade, letting them marinate for at least 20 minutes, or up to 1 hour for more flavor.
- Heat a large non-stick skillet over medium-high heat with a bit of oil. Cook the salmon cubes for 2-3 minutes on each side until cooked through and crispy.
- Add reserved marinade to the skillet and cook for a few minutes until the sauce thickens.
- Assemble bowls with cooked rice, topping with honey sriracha salmon, diced avocado, sliced cucumber, and edamame.
- Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds as desired.
- Serve immediately and enjoy your delicious meal!
Notes
For best flavors, marinate your salmon for at least 30 minutes before cooking. Keep salmon separate from rice and veggies for storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian