Honey Sriracha Salmon Bowls (Print Version)
# Ingredients:
→ Salmon
01 -
4 salmon fillets (4-6 ounces each)
02 -
3 tablespoons low-sodium soy sauce or tamari
03 -
2 tablespoons honey
04 -
2 tablespoons sriracha
05 -
2 teaspoons minced garlic
06 -
3 tablespoons water
→ Bowls
07 -
2 cups cooked white rice
08 -
1 avocado, diced
09 -
1 cucumber, sliced
10 -
1 cup cooked edamame
11 -
½ cup sriracha mayo
→ Garnish (optional)
12 -
Red pepper flakes
13 -
Sesame seeds
# Instructions:
01 -
Cut your salmon fillets into 1-inch cubes. Remove the skin if you prefer.
02 -
In a large bowl, whisk together soy sauce or tamari, honey, sriracha, minced garlic, and water to create the marinade.
03 -
Add the salmon cubes to the marinade and refrigerate for 20 minutes to 1 hour.
04 -
Heat a non-stick skillet over medium-high heat with a splash of oil. Cook salmon cubes for 2-3 minutes on each side until crispy and cooked through. Work in batches if necessary.
05 -
Add the reserved marinade to the skillet and cook for a few minutes, allowing the sauce to thicken slightly.
06 -
Place cooked rice in a bowl. Add honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
07 -
Drizzle bowls with sriracha mayo and garnish with red pepper flakes and sesame seeds as desired.
08 -
Serve the Honey Sriracha Salmon Bowls immediately and enjoy!
# Notes:
01 -
Marinate salmon in the refrigerator for better flavor and food safety.
02 -
Do not overcrowd the skillet to maintain proper searing.