Hot Honey Crispy Salmon Bowls
30 minServes 4
Roasted salmon and asparagus with spiced hot honey, served over rice with avocado salsa, feta, and ranch.
| prepPreheat oven to 450°F / 230°C | |||||
| 450 g salmon filets, cut into bite-size chunks | Toss salmon with oil, paprika, salt & pepper | Roast 450°F / 230°C, 10–15 min until just cooked | Spoon hot honey over salmon, broil until crispy | Arrange salmon & asparagus over rice, top with salsa | Serve with ranch on the side |
| 3 tablespoons extra virgin olive oil (for salmon) | |||||
| 1 teaspoon smoked paprika | |||||
| kosher salt and black pepper | |||||
| 1 bunch asparagus, ends trimmed | Toss asparagus with oil, salt & pepper | ||||
| 120 ml honey | Warm honey, hot sauce, spices & salt | ||||
| 2–3 tablespoons hot sauce | |||||
| 1–3 teaspoons cayenne pepper | |||||
| 3/4 teaspoon chipotle chili powder | |||||
| 1/2 teaspoon garlic powder | |||||
| 1/2 teaspoon onion powder | |||||
| 2 avocados, diced | Combine avocado, chilli, cilantro, dill, oil & lemon | Fold in feta & seeds, season with salt | |||
| 1 serrano or jalapeño, sliced | |||||
| 15 g fresh cilantro, chopped | |||||
| 2 tablespoons fresh dill, chopped | |||||
| 2 tablespoons extra virgin olive oil (for salsa) | |||||
| 1 tablespoon lemon juice | |||||
| 100 g crumbled feta cheese | |||||
| 50 g toasted seeds (pumpkin, sesame, sunflower, etc.) | |||||
| 3–4 cups cooked rice | |||||
| creamy ranch, for serving | |||||
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