Ingredients
For the salmon marinade
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
Main ingredients
- 4 pieces salmon fillets (4-6 ounce each)
- 2 cups cooked white rice
- 1 piece avocado, diced
- 1 piece cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo
- red pepper flakes to taste
- sesame seeds for garnish
Method
Preparation
- Cut your salmon fillets into 1-inch cubes. If you prefer, you can remove the skin.
- In a large bowl, whisk together the marinade ingredients: soy sauce (or tamari), honey, sriracha, minced garlic, and water.
- Add the salmon cubes to the marinade. Let the salmon marinate for at least 20 minutes, or up to 1 hour for more flavor.
Cooking
- Heat a large skillet over medium-high heat with a splash of oil. Add the salmon cubes, keeping some marinade aside for later.
- Cook the salmon for 2-3 minutes on each side until it's cooked through and crispy.
- Pour the reserved marinade into the skillet with the cooked salmon and let it cook for a few minutes until the sauce thickens.
Assembly
- To serve, assemble your bowls. Start with a bed of cooked rice, top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over your bowls and sprinkle with red pepper flakes and sesame seeds if desired.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 38gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 620mgFiber: 5gSugar: 8g
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. For best results, keep the salmon separate from the rice and veggies.
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