Description
A quick and healthy honey glazed salmon bowl loaded with fresh veggies and a sweet heat glaze.
Ingredients
Scale
- 2 fillets Salmon (skinless)
- 2 tablespoons Avocado Oil (or olive oil)
- 3 tablespoons Honey (or maple syrup for a vegan alternative)
- 2 tablespoons Soy Sauce (or Tamari for gluten-free)
- 1 teaspoon Sriracha (adjust for desired heat)
- 1 cup Brown Rice (or quinoa or cauliflower rice)
- 1 fruit Avocado (ripe)
- 1 cup Cucumber (any variety, especially English cucumber)
- 2 tablespoons Olive Oil (extra virgin recommended)
- 2 tablespoons Cilantro (or parsley)
- 2 tablespoons Lime Juice (fresh is best)
- 1 tablespoon Light Mayo (or plain yogurt for a lighter option)
- 1 teaspoon Paprika
Instructions
- Cook the brown rice according to package instructions, usually about 20 minutes.
- Preheat your grill or skillet over medium-high heat.
- Mix the honey, soy sauce, and Sriracha in a bowl until well combined.
- Brush the salmon fillets with avocado oil on both sides and sear them skin-side down if skin is on, or directly on the grill or skillet for about 4-5 minutes.
- Flip the salmon carefully using a spatula.
- Pour the honey mixture over the salmon, allowing it to caramelize for another 2-3 minutes until cooked through.
- Slice the cucumber thinly and set aside.
- Halve the avocado, remove the pit, and slice it into wedges.
- Assemble the bowls by layering brown rice, followed by the glazed salmon.
- Top with cucumber slices, avocado, olive oil, cilantro, lime juice, and a dollop of light mayo.
- Sprinkle paprika on top for an extra kick and color.
Notes
For a sugar-free alternative, consider using sweeteners like stevia or monk fruit instead of honey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg