Description
A quick and delicious weeknight meal featuring honey glazed salmon, fresh veggies, and creamy avocado served over brown rice.
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 your oven to 425°F (220°C).
- Toss the cubed salmon with avocado oil, honey, soy sauce, and sriracha until well-coated.
- Spread the salmon in a single layer on a baking sheet and roast for about 10 minutes.
- Broil for an additional 2-3 minutes for a crispy top.
- Whisk together the ingredients for the paprika mayo sauce in a small bowl.
- Combine avocado, cucumber, olive oil, cilantro, lime juice, and honey in another bowl.
- Assemble the rice bowls starting with warm brown rice, followed by the roasted salmon, cucumber salad, and drizzle paprika mayo sauce on top.
Notes
Customize your bowls with additional veggies or grains. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg
Keywords: salmon, rice bowls, quick dinner, healthy meal, family-friendly