Description
A vibrant dish that combines sweetness and heat, perfect for busy weeknight dinners or special brunches.
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
- Begin by cutting your salmon fillets into 1-inch cubes, removing the skin if desired.
- In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water.
- Add the salmon cubes to your marinade. Let them soak for at least 20 minutes, or up to 1 hour for maximum flavor.
- In a non-stick skillet, heat a splash of oil over medium-high heat. Add the marinated salmon cubes and cook for 2-3 minutes on each side until golden and flaky.
- Pour any reserved marinade into the skillet with the cooked salmon and cook for a few more minutes until the sauce thickens slightly.
- Start with a base of cooked rice, layer on the salmon, followed by avocado, cucumber, and cooked edamame.
- Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds. Serve immediately.
Notes
For a gluten-free option, use tamari instead of soy sauce. Adjust sriracha to suit heat tolerance.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
Keywords: salmon, sriracha, honey, bowls, quick dinner