Description
A delightful mix of sweet and spicy flavors, this dish is packed with nutrients from salmon and fresh veggies, making it perfect for any occasion.
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 (optional)
- Sesame seeds (optional)
Instructions
- Cut salmon fillets into 1-inch cubes, skin optional.
- In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water.
- Add salmon cubes to the marinade and let marinate for up to 1 hour, at least 20 minutes, in the refrigerator.
- Heat a non-stick skillet over medium-high heat, add a little oil, and cook marinated salmon cubes for 2-3 minutes on each side until cooked and slightly crispy.
- Pour reserved marinade into the skillet and cook until sauce thickens.
- Assemble bowls with cooked rice, add salmon, avocado, cucumber, and edamame.
- Drizzle with sriracha mayo, sprinkle with red pepper flakes and sesame seeds if desired, and serve immediately.
Notes
Marinate salmon longer for more intense flavor, and customize bowls with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian