why make this recipe
Honey Glazed Salmon Rice Bowls are not just delicious but also healthy and satisfying. This recipe combines tender salmon with sweet honey and a touch of spice for a delightful flavor. The dish is packed with nutrients from the salmon and fresh veggies, making it a perfect option for a nutritious meal. Plus, it’s quick and easy to prepare, which makes it ideal for busy weeknights.
how to make Honey Glazed Salmon Rice Bowls
Ingredients:
- 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 (for salad)
- 1/3 cup light mayo
- 1 Tablespoon lime juice (for sauce)
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon cumin
- 1 teaspoon honey (for sauce)
Directions:
- Preheat the oven to 425°F.
- Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha in a bowl.
- Spread the salmon in a single layer on a baking sheet and roast for 10 minutes. Then switch the oven to broil and broil for just 2-3 minutes to crisp it up.
- Meanwhile, whisk together all ingredients for the sauce and set aside.
- In another bowl, combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey. Toss to mix well.
- When the salmon is done, assemble your bowls with a base of rice. Layer on the salmon, cucumber salad, and drizzle with the paprika mayo sauce. Enjoy!
how to serve Honey Glazed Salmon Rice Bowls
Serve the Honey Glazed Salmon Rice Bowls warm. You can add extra lime wedges on the side for squeezing over the top. This dish makes a great lunch or dinner option and can be enjoyed on its own or shared family-style.
how to store Honey Glazed Salmon Rice Bowls
If you have leftovers, store them in an airtight container in the refrigerator. The salmon should stay fresh for up to 3 days. To reheat, warm the salmon and rice in the microwave until heated through. Add fresh avocado and cucumber just before serving for the best taste and texture.
tips to make Honey Glazed Salmon Rice Bowls
- For the best flavor, let the salmon marinate in the honey mixture for up to 30 minutes before cooking.
- You can substitute brown rice with quinoa or white rice if you prefer.
- Adjust the amount of sriracha based on your spice preference.
- For added crunch, sprinkle some sesame seeds or chopped nuts on top before serving.
variation (if any)
You can customize this recipe by adding other vegetables like bell peppers, shredded carrots, or even pickled radishes. You can also swap out salmon for chicken or tofu to suit different tastes and dietary preferences.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the salmon and cucumber salad ahead of time. Just assemble the bowls right before serving for the freshest taste.
Q: Can I freeze the salmon?
A: Yes, you can freeze cooked salmon. Package it in an airtight container or freezer bag, and it can last for up to 3 months.
Q: Is this recipe healthy?
A: Yes, this recipe is healthy! It includes lean protein from the salmon, healthy fats from avocado, and plenty of veggies. It’s packed with nutrients and balanced for a great meal.
Honey Glazed Salmon Rice Bowls
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A healthy and satisfying meal featuring tender salmon glazed with honey and spices, served over brown rice with fresh veggies.
Ingredients
- 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 (for salad)
- 1/3 cup light mayo
- 1 Tablespoon lime juice (for sauce)
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon cumin
- 1 teaspoon honey (for sauce)
Instructions
- Preheat the oven to 425°F.
- Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha in a bowl.
- Spread the salmon in a single layer on a baking sheet and roast for 10 minutes. Then switch the oven to broil and broil for just 2-3 minutes to crisp it up.
- Meanwhile, whisk together all ingredients for the sauce and set aside.
- In another bowl, combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey. Toss to mix well.
- When the salmon is done, assemble your bowls with a base of rice. Layer on the salmon, cucumber salad, and drizzle with the paprika mayo sauce.
- Serve warm with extra lime wedges on the side for squeezing over the top.
Notes
For the best flavor, let the salmon marinate in the honey mixture for up to 30 minutes before cooking. You can substitute brown rice with quinoa or white rice if you prefer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian