Honey Sriracha Salmon Bowls
A delightful mix of sweet and spicy flavors featuring protein-rich salmon and fresh veggies, perfect for a quick dinner or meal prep.
Ingredients
For the Salmon Marinade
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
For the Bowls
- 4 pieces salmon fillets (4-6 ounces each) Cut into 1-inch cubes
- 2 cups cooked white rice Base for the bowls
- 1 piece avocado, diced
- 1 piece cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo
- to taste red pepper flakes For topping
- to taste sesame seeds For topping
Instructions
Preparation
- Cut the salmon fillets into 1-inch cubes and remove the skin if desired.
- In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water to make the marinade.
- Add the salmon cubes into the marinade, covering them well and letting them marinate for at least 20 minutes in the refrigerator.
Cooking
- Heat a non-stick skillet over medium-high heat with a little oil.
- Add the salmon cubes to the skillet, saving some marinade for later. Cook for 2-3 minutes on each side until fully cooked and crispy.
- Once the salmon is cooked, add the reserved marinade to the skillet and cook for a few more minutes until the sauce thickens slightly.
Serving
- Prepare bowls with a base of cooked rice. Top with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds.
- Serve immediately and enjoy!
Notes
Use fresh ingredients for the best taste. Adjust the amount of sriracha based on your spice preference. You can substitute salmon with chicken or tofu. Store components separately for up to 3 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 6gSugar: 6g
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