Description
Delicious Honey Glazed Salmon Bowls featuring tender oven-baked salmon chunks glazed in a sweet and spicy honey-sriracha sauce, served over fluffy rice with a refreshing cucumber avocado salad and a creamy smoky spicy sauce.
Ingredients
Salmon and Glaze
- 1 1/2 Pounds Salmon (skin removed and cut into bite-sized pieces)
- 2 Tablespoons Avocado Oil
- 2 Tablespoons Honey
- 3 Tablespoons Sriracha
- 1/4 Cup Low Sodium Soy Sauce (or substitute coconut aminos or tamari)
Rice
- 2 Cups Rice (cooked)
Cucumber Avocado Salad
- 2 Persian Cucumbers (finely diced)
- 1 Avocado (finely diced)
- 1/4 Cup Cilantro
- 1 Lime (juiced)
- 1 Tablespoon Honey
Spicy Sauce
- 1 Cup Cottage Cheese
- 1 Lime (juiced)
- 1/4 Cup Sriracha
- 2 Teaspoons Cumin
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Smoked Paprika
- 1 Tablespoon Honey
Instructions
- Preheat Oven: Start by preheating your oven to 400°F (204°C) to prepare for baking the salmon.
- Prepare the Salmon: Remove the skin from the salmon filet and chop the salmon into bite-sized cubes. You can also ask your butcher to do this for convenience.
- Season the Salmon: In a bowl, combine the salmon pieces with avocado oil, honey, sriracha, and low sodium soy sauce. Toss to coat the salmon evenly with the glaze.
- Line the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier, then spread the glazed salmon pieces evenly on it.
- Cook the Salmon: Bake the salmon in the preheated oven for 10-11 minutes. Then, switch on the broiler and broil the salmon for an additional 1-2 minutes to achieve a crispy, caramelized top.
- Prepare the Rice: While the salmon bakes, cook the rice according to package instructions and set aside.
- Prepare the Spicy Sauce: Add cottage cheese, lime juice, sriracha, cumin, onion powder, smoked paprika, and honey to a blender. Blend until smooth and creamy to make a smoky, spicy sauce.
- Prepare the Cucumber Avocado Salad: Wash and finely dice the Persian cucumbers and avocado. Place them in a bowl with cilantro, lime juice, and honey. Toss gently until evenly coated in the dressing.
- Remove Salmon from Oven: Once cooked and broiled, carefully remove the salmon from the oven.
- Assemble the Salmon Bowls: To assemble, add a base of cooked rice to each bowl, top with baked salmon pieces, then spoon the cucumber avocado salad on the side. Drizzle with the creamy spicy sauce and serve immediately.
Notes
- For a gluten-free option, use coconut aminos or tamari instead of soy sauce.
- If you prefer less spice, reduce the amount of sriracha in the glaze and sauce accordingly.
- Salmon can be substituted with another firm fish, but adjust cooking times as needed.
- This bowl is great for meal prep; store components separately and assemble before serving.
- Use ripe avocado for best texture and flavor in the salad.
