Description
These flavorful Honey Glazed Salmon Rice Bowls have just the right balance of sweet and savory, with a kick that can be adjusted to taste! Easy-to-make honey glazed salmon paired with brown rice, creamy avocado, and crunchy cucumber tossed in cilantro honey lime goodness.
Ingredients
For the Honey Glazed Salmon:
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4 (4–6 oz) skinless salmon filets, cubed
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2 tablespoons avocado oil
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3 tablespoons honey
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon sriracha
For the Bowls:
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2 cups cooked brown rice
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1 medium avocado, cubed
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1 cup diced cucumber
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1 tablespoon olive oil
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½ cup finely chopped cilantro
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1 tablespoon fresh lime juice
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2 teaspoons honey
For the Paprika Mayo Sauce:
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⅓ cup light mayo
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1 tablespoon lime juice
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½ teaspoon paprika (smoked or regular)
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¼ teaspoon cumin
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1 teaspoon honey
Instructions
1. Preheat the oven to 425°F.
2. Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha.
3. Add in a single layer to a baking sheet and roast for 10 minutes. Then switch the oven to broil and broil for 2-3 minutes to crisp it up.
4. Meanwhile, whisk together all ingredients for the paprika mayo sauce and set aside.
5. Combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey. Toss to combine and set aside.
6. When the salmon is done, assemble the bowls with a base of brown rice, then layer on the salmon and cucumber salad.
7. Drizzle the paprika mayo sauce over the top and serve immediately.
Notes
Adjust the sriracha to control the spice level to your taste.
Tamari can be used for a gluten-free option.
These bowls are best served fresh, but components can be prepped ahead and assembled when ready to eat.
Optional toppings include sesame seeds or extra lime wedges for brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 643
- Sugar: 19g
- Sodium: 574mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 26g
- Trans Fat: 0.01g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 96mg