Honey Glazed Salmon Bowls with Cucumber Avocado Salad and Spicy Sauce

20m
Serves 4
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Directions

  1. 1Preheat oven to 400F.
  2. 2Coat the salmon in the avocado oil, honey, sriracha and soy sauce.
  3. 3Transfer salmon to a parchment-lined baking sheet.
  4. 4Bake salmon for 10-11 minutes.
  5. 5Broil salmon for 1-2 minutes to get a crunchy top.
  6. 6Remove salmon from oven and set aside.
  7. 7Cook rice according to package instructions and set aside.
  8. 8Make the spicy sauce by adding cottage cheese, lime juice, sriracha, cumin, smoked paprika, and honey to a blender.
  9. 9Blend spicy sauce until completely smooth.
  10. 10Taste and adjust seasonings of the spicy sauce as needed.
  11. 11Make the cucumber-avocado salad by adding finely diced Persian cucumbers, finely diced avocado, cilantro, lime juice, and honey to a bowl.
  12. 12Toss the cucumber-avocado salad well.
  13. 13Assemble your bowls by adding rice first.
  14. 14Add the salmon bites on top of the rice.
  15. 15Add the cucumber-avocado salad next.
  16. 16Drizzle the delicious spicy sauce on top.

Ingredients

  • 1.5 pounds salmon, skin removed and cut into bite sized pieces
  • 2 tb avocado oil
  • 2 tb honey
  • 3 tb sriracha
  • 0.25 cup low sodium soy sauce (or coconut aminos/tamari for a gf option)
  • 2 cups cooked rice
  • 2 Persian cucumbers, finely diced
  • 1 avocado, finely diced
  • 0.25 cup cilantro
  • 1 lime, juiced
  • 1 tb honey
  • 1 cup cottage cheese
  • 1 lime, juiced
  • 0.25 cup sriracha
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tb honey

Equipment

ovenparchment-lined baking sheetblenderbowl

Tips

  • Broil salmon for 1-2 minutes at the end for a crunchy top.
  • Adjust seasonings of the spicy sauce as needed.