Description
Indulge in the delightful taste of Honey Glazed Salmon Rice Bowls, where sweet and savory flavors come together for a satisfying meal. This quick recipe features tender, marinated salmon paired with nutritious brown rice, creamy avocado, and fresh veggies. Perfect for busy weeknights or impressing guests, this dish is ready in just 30 minutes. Customize it to your liking by adding additional vegetables or grains you have on hand. With its vibrant colors and rich flavors, this bowl is not only a feast for the palate but also a treat for the eyes.
Ingredients
Scale
- 4 4-6 ounce skinless salmon filets (cut into cubes)
- 2 Tablespoons avocado oil
- 3 Tablespoons honey
- 1 Tablespoon soy sauce (or tamari)
- 1 Tablespoon sriracha
- 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
- 1/3 cup light mayo
- 1 Tablespoon lime juice
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon cumin
- 1 teaspoon honey
Instructions
- Preheat the oven to 425°F.
- In a mixing bowl, combine cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha.
- Spread the salmon on a baking sheet and roast for 10 minutes; then broil for an additional 2–3 minutes until crisp.
- For the sauce, whisk together olive oil, cilantro, lime juice, honey, mayo, paprika, cumin, and an extra teaspoon of honey until smooth.
- In another bowl, mix avocado, cucumber, olive oil, cilantro, lime juice, and honey to create a salad.
- Assemble each bowl with brown rice as the base topped with roasted salmon and cucumber salad drizzled with the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 12g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 70mg