Description
A sweet and spicy salmon bowl featuring marinated salmon, fresh vegetables, and creamy avocado, perfect for weeknight meals.
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
- Sesame seeds
Instructions
- Cut the salmon fillets into 1-inch cubes and remove the skin if necessary.
- In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water until combined.
- Add the salmon cubes to the marinade and ensure they are well-coated. Marinate for at least 20 minutes in the refrigerator.
- Heat a non-stick skillet over medium-high heat and add a splash of oil.
- Add the salmon cubes to the skillet, taking care not to overcrowd it. Cook for 2-3 minutes on each side until fully cooked.
- Pour the reserved marinade into the skillet and cook until it thickens slightly.
- Assemble bowls with a base of cooked rice, top with honey sriracha salmon, diced avocado, sliced cucumber, and edamame.
- Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds if desired.
Notes
Use fresh, high-quality salmon for the best flavor. Customize the ingredients based on preference, like adding more vegetables or using alternative grains.
