Salmon Rice Bowl (Quick Healthy Dinner)

4 servings

prepPreheat oven to 400°F / 200°C if baking (skip for air fryer)
1 tablespoon olive oil	Whisk honey salmon marinade	Marinate salmon 5–60 min	Bake 400°F / 200°C, 8–15 min, flip once; toss with reserved marinade	Serve salmon over rice with salad & bang bang sauce
4 tablespoons soy sauce (or tamari for gluten-free)
4 tablespoons honey
1 clove garlic, minced
¼ teaspoon red pepper flakes (or to taste)
1 pound / 450 g salmon, skin removed, cut into 1-inch cubes
1 cup / 150 g shelled edamame (steamed or frozen, defrosted)	Toss edamame, cucumber, green onion, vinegar, sesame oil & salt	Gently fold in avocado
1 cup / 150 g seedless cucumber, small diced
2 green onions, chopped (white and green parts)
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
¼ teaspoon kosher salt
½ large avocado, diced
2 tablespoons mayonnaise	Whisk mayonnaise, sriracha & chili sauce
2 tablespoons sriracha
1 tablespoon sweet chili sauce
steamed rice for serving

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