Honey Sriracha Salmon Bowls
A delicious fusion of honey and sriracha with succulent salmon, fresh vegetables, and rice, perfect for meal prep or family dinners.
Ingredients
For the Salmon Marinade
- 1 lb salmon fillet Ideally sustainably sourced
- ΒΌ cup soy sauce For savory depth
- 2 tablespoons honey Adds sweetness
- 2 tablespoons sriracha Adjust according to spice preference
- 2 cloves garlic, minced Enhances flavor profile
- 1 tablespoon water Dilutes the marinade slightly
For the Bowl Assembly
- 1 cup white or brown rice Base of the bowl
- 1 medium avocado, sliced Adds creaminess
- 1 medium cucumber, sliced For crunch
- 1 cup edamame (fresh or frozen) Boosts protein
- 1 tablespoon canola or olive oil For cooking the salmon
- Sriracha mayo optional For drizzle
- Red pepper flakes For garnish
- Sesame seeds For garnish
Instructions
Preparation
- Dice the salmon into 1-inch cubes.
- In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water to create the marinade.
- Submerge salmon cubes in the marinade and allow to marinate for at least 20 minutes.
- Prepare the rice according to package instructions and set aside.
- Slice avocado and cucumber into bite-sized pieces, and thaw frozen edamame if necessary.
Cooking Salmon
- Heat oil in a non-stick skillet over medium-high heat.
- Add the marinated salmon cubes to the skillet, cooking for 2-3 minutes on each side until golden brown.
- Remove the salmon and pour the reserved marinade into the same skillet, simmering for 2-3 minutes until thickened.
Assembly
- In each bowl, start with a scoop of rice, layer with seared salmon, and top with avocado, cucumber, and edamame.
- Drizzle with sriracha mayo if desired, and garnish with red pepper flakes and sesame seeds.
Notes
Marinate salmon overnight for deeper flavor. Experiment with different vegetables and customize for dietary preferences.