why make this recipe
Honey Glazed Salmon Rice Bowls are a delicious and healthy meal option. They combine the savory flavor of roasted salmon with fresh vegetables and creamy avocado. The sweet and tangy honey glaze makes the salmon incredibly tasty, while the brown rice provides a filling base. This recipe is also easy to prepare, making it perfect for busy weeknights.
how to make Honey Glazed Salmon Rice Bowls
Ingredients:
- 4 4-6 ounce skinless salmon filets (cut into cubes)
- 2 Tablespoons avocado oil
- 3 Tablespoons honey
- 1 Tablespoon soy sauce (or tamari)
- 1 Tablespoon sriracha
- 2 cups cooked brown rice
- 1 medium avocado (cubed)
- 1 cup diced cucumber
- 1 Tablespoon olive oil
- 1/2 cup finely chopped cilantro
- 1 Tablespoon fresh lime juice
- 2 teaspoons honey (for the salad)
- 1/3 cup light mayo
- 1 Tablespoon lime juice (for the sauce)
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon cumin
- 1 teaspoon honey (for the sauce)
Directions:
- Preheat the oven to 425°F.
- Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha in a bowl.
- Spread the salmon mixture in a single layer on a baking sheet and roast for 10 minutes.
- Switch the oven to broil and broil the salmon for 2-3 minutes until crispy.
- While the salmon cooks, whisk together the mayo, honey, lime juice, paprika, and cumin in a small bowl and set aside.
- In another bowl, combine the cubed avocado, diced cucumber, olive oil, cilantro, lime juice, and honey. Toss to mix.
- Once the salmon is finished, assemble the bowls by placing a base of brown rice, layering on the roasted salmon, cucumber salad, and drizzling with the paprika mayo sauce. Enjoy!
how to serve Honey Glazed Salmon Rice Bowls
Serve Honey Glazed Salmon Rice Bowls warm for the best taste. You can enjoy them on their own or add extra toppings, such as crushed nuts or sesame seeds, for added crunch. Pair with a refreshing drink, like green tea or lemonade, to complete your meal.
how to store Honey Glazed Salmon Rice Bowls
To store leftovers, place the salmon rice bowls in an airtight container. They can be kept in the fridge for up to 2 days. When ready to eat, reheat the salmon in the oven or microwave until warm. Keep the cucumber salad separate if you prefer it fresh.
tips to make Honey Glazed Salmon Rice Bowls
- Make sure not to overcook the salmon. It should be tender and flaky.
- Adjust the sriracha amount based on your preferred spice level.
- Use pre-cooked brown rice to save time, or cook a large batch ahead of time and store it in the fridge.
- Fresh lime juice adds a zingy flavor, so don’t skip it!
variation
You can switch out the salmon for other types of fish, like trout or tilapia, or even make it vegetarian by using tofu or tempeh. Additionally, feel free to add other vegetables like bell peppers or shredded carrots to the salad for more color and texture.
FAQs
How can I make this meal gluten-free?
Use tamari instead of soy sauce to keep this recipe gluten-free.
Can I use frozen salmon?
Yes, just make sure to thaw it completely before cooking for even results.
Is there a way to make this bowl more filling?
You can add more brown rice or include some beans for extra protein and fiber.
Honey Glazed Salmon Rice Bowls
Ingredients
For the Salmon
- 4 pieces 4-6 ounce skinless salmon filets (cut into cubes)
- 2 Tablespoons avocado oil
- 3 Tablespoons honey for the salmon
- 1 Tablespoon soy sauce (or tamari)
- 1 Tablespoon sriracha adjust for spice level
For the Rice Bowl
- 2 cups cooked brown rice can use pre-cooked
- 1 medium avocado (cubed)
- 1 cup diced cucumber
- 1 Tablespoon olive oil
- 1/2 cup finely chopped cilantro
- 1 Tablespoon fresh lime juice
- 2 teaspoons honey for the salad
For the Sauce
- 1/3 cup light mayo
- 1 Tablespoon lime juice for the sauce
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon cumin
- 1 teaspoon honey for the sauce
Instructions
Preparation
- Preheat the oven to 425°F.
- Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha in a bowl.
Cooking
- Spread the salmon mixture in a single layer on a baking sheet and roast for 10 minutes.
- Switch the oven to broil and broil the salmon for 2-3 minutes until crispy.
Mixing Sauces
- While the salmon cooks, whisk together the mayo, honey, lime juice, paprika, and cumin in a small bowl and set aside.
Salad Preparation
- In another bowl, combine the cubed avocado, diced cucumber, olive oil, cilantro, lime juice, and honey. Toss to mix.
Assembly
- Once the salmon is finished, assemble the bowls by placing a base of brown rice, layering on the roasted salmon, cucumber salad, and drizzling with the paprika mayo sauce.