Honey Glazed Salmon Bowl
A quick and healthy meal featuring tender salmon fillets with a sweet honey glaze, brown rice, and fresh vegetables.
Ingredients
For the Salmon
- 2 fillets Salmon (Use skinless fillets) Rich in omega-3 fatty acids.
- 3 tablespoons Honey Maple syrup can be used as a vegan alternative.
- 2 tablespoons Soy Sauce Tamari is a gluten-free option.
- 1 teaspoon Sriracha Adjust amount for desired heat.
- 2 tablespoons Avocado Oil Can be substituted with olive oil.
- 1 teaspoon Paprika Adds color and smokiness.
For the Bowl
- 1 cup Brown Rice Quinoa or cauliflower rice can be substituted.
- 1 fruit Avocado Ensure it’s ripe for best texture.
- 1 cup Cucumber Any variety, especially English cucumber.
- 2 tablespoons Olive Oil Extra virgin recommended.
- 2 tablespoons Cilantro Can substitute with parsley.
- 2 tablespoons Lime Juice Fresh lime is best.
- 1 tablespoon Light Mayo Plain yogurt can be used for a lighter option.
Instructions
Preparation
- Rinse the brown rice under cold water until the water runs clear and cook according to package instructions.
- Prepare the glaze by combining honey, soy sauce, and sriracha in a small bowl and set aside.
- Heat two tablespoons of avocado oil in a skillet over medium-high heat. Season salmon with salt and paprika.
Cooking
- Add the salmon to the hot skillet and cook for 4-5 minutes per side.
- During the last couple of minutes of cooking, pour the prepared glaze over the salmon, allowing it to caramelize slightly.
Assembly
- Slice the cucumber and avocado.
- In a large bowl, combine the cooked rice, cucumbers, and one tablespoon of olive oil, mixing until well combined. Add salt and pepper to taste.
- To serve, place a scoop of the rice mixture in each bowl, top with a salmon fillet, add sliced avocado on the side, and garnish with cilantro and lime juice. Optionally drizzle light mayo for extra creaminess.
Notes
Best enjoyed fresh, but leftovers can be stored in airtight containers. Avoid freezing avocado, as it doesn't retain quality.