Honey Glazed Salmon Rice Bowls
These Honey Glazed Salmon Rice Bowls combine flavorful roasted salmon with fresh vegetables and creamy avocado, making a delicious and healthy meal option that is easy to prepare.
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.
Notes
Serve warm for the best taste. Store leftovers in an airtight container for up to 2 days. Reheat salmon before eating. Adjust spice level to taste.