Honey Glazed Salmon Rice Bowls
A warm and flavorful bowl filled with tender honey-glazed salmon, fluffy brown rice, and fresh crisp vegetables, making it a delightful weeknight dinner.
Ingredients
Honey Glazed Salmon
- 4 filets (4-6 ounce) skinless salmon filets, cut into cubes
- 2 Tablespoons avocado oil Alternative: olive oil
- 3 Tablespoons honey
- 1 Tablespoon soy sauce or tamari Use tamari for gluten-free
- 1 Tablespoon sriracha Adjust to taste
Salmon Bowls
- 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
Paprika Mayo Sauce
- 1/3 cup light mayo Use plant-based for dairy-free
- 1 Tablespoon lime juice
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon cumin
- 1 teaspoon honey
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, toss the cubed salmon with avocado oil, honey, soy sauce, and sriracha until well coated.
- Spread the salmon in a single layer on a baking sheet lined with parchment paper and roast for 10 minutes.
- Switch the oven to broil, broiling for an additional 2-3 minutes until the salmon is golden brown and slightly crisp.
- In a small mixing bowl, whisk together light mayo, lime juice, paprika, cumin, and honey for the sauce.
- In another bowl, mix together cubed avocado, diced cucumber, olive oil, chopped cilantro, lime juice, and honey gently.
Assembly
- Begin with a base of cooked brown rice for each bowl.
- Layer the roasted salmon and cucumber salad, then drizzle with the paprika mayo sauce.
Notes
These bowls can be served warm or at room temperature. Store leftovers in airtight containers in the fridge for up to 3 days. Consider freezing for up to 3 months.