Honey Glazed Salmon Bowl
A sweet and sticky Salmon Bowl that's healthy, quick, and perfect for busy weeknights, packed with protein-rich ingredients and flavor.
Ingredients
For the Salmon
- 2 fillets Salmon fillets (skinless)
- 2 tablespoons Avocado Oil (Can be substituted with olive oil)
- 3 tablespoons Honey (Maple syrup can be used as a vegan alternative)
- 1 teaspoon Paprika (Adds color and smokiness)
- 2 tablespoons Soy Sauce (Tamari is a gluten-free option)
- 1 teaspoon Sriracha (Adjust amount for desired heat)
For the Bowl
- 1 cup Brown Rice (Quinoa or cauliflower rice can be substituted)
- 1 fruit Avocado (Ensure it’s ripe for best texture)
- 1 cup Cucumber (Any variety, especially English cucumber)
- 2 tablespoons Olive Oil (Extra virgin recommended)
- 2 tablespoons Cilantro (Can substitute with parsley)
- 2 tablespoons Lime Juice (Fresh lime is best)
- 1 tablespoon Light Mayo (Plain yogurt can be used for lighter option)
Instructions
Preparation
- Cook the brown rice first - it takes about 18–22 minutes depending on the type of rice.
- Meanwhile, whisk together honey, soy sauce, sriracha, lime juice, and a splash of avocado oil for the glaze. Adjust to taste!
- Pat salmon dry, season with paprika and a little salt, then sear in hot avocado oil for 3–4 minutes per side until glossy and caramelized.
- While salmon cooks, cube the avocado and slice the cucumber. Toss with olive oil, cilantro, lime juice, and mayo to create a quick creamy salad.
- Assemble your bowl with rice as the base, add salad on top, then place the salmon on top. Spoon extra glaze over everything and serve immediately.
Notes
Pre-mix the glaze and store in the fridge for up to 3 days. For make-ahead, cook the rice and refrigerate, and prepare the salad fresh before serving. Store leftovers in an airtight container for up to 48 hours and reheat gently.