Honey Sriracha Salmon Bowls
, 1 h 30 min, 4
Cubed salmon marinated in honey-sriracha glaze, pan-seared until crispy, then glazed and served over rice with fresh vegetables and sriracha mayo.
| prepHeat a large skillet over medium-high heat | ||||
| 3 tablespoons low sodium soy sauce or tamari | Whisk marinade, marinate salmon 20 min–1 hr | Sear salmon 2–3 min per side, add marinade, cook until glossy | Assemble bowls with rice, salmon, vegetables & mayo | Sprinkle with red pepper flakes & sesame seeds |
| 2 tablespoons honey | ||||
| 2 tablespoons sriracha | ||||
| 2 teaspoons minced garlic | ||||
| 3 tablespoons water | ||||
| 4 4-6 ounce salmon filets, cut into 1 inch cubes | ||||
| 2 cups cooked white rice | ||||
| 1 avocado | ||||
| 1 cucumber, sliced | ||||
| 1 cup cooked edamame | ||||
| 1/2 cup sriracha mayo | ||||
| red pepper flakes | ||||
| sesame seeds | ||||
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