Honey Garlic Salmon Bowls with Creamy Sriracha

Serves 2
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Directions

  1. 1Remove skin from salmon and cut fillets into large bite-sized cubes. Pat dry with paper towel.
  2. 2Combine salmon with salt, pepper, paprika, chili powder, garlic powder, onion powder, avocado oil, soy sauce, rice vinegar, honey, minced garlic, and ginger in a bowl and toss until coated.
  3. 3Pre-heat your oven or air fryer to 400°F (200°C) and line a baking tray with parchment.
  4. 4Arrange salmon on the tray and cook for 8–10 minutes if air frying or about 12 minutes if baking in an oven. Optionally flip halfway.
  5. 5Wash the cucumbers and slice thinly. Optionally sprinkle with salt, massage, let sit for 5 minutes, rinse, and pat dry.
  6. 6Toss cucumbers with soy sauce, rice vinegar, minced garlic, sugar, sesame seeds, chili crisp, and optional sesame oil.
  7. 7Assemble bowls with a bed of rice, salmon bites, cucumber salad, avocado, carrots, and edamame. Finish with sesame seeds, green onions, and creamy sriracha sauce.

Ingredients

  • 12 oz salmon, cubed
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 8 garlic clove, minced
  • 2 tbsp honey
  • 2 tbsp avocado oil
  • 1/4 cup soy sauce
  • 1 1/2 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 4 mini cucumber
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 3 garlic clove, minced
  • 1 tbsp white sugar
  • 2 tsp toasted sesame seeds
  • 2 tbsp chili crisp
  • 1 tsp sesame oil (optional)
  • creamy sriracha sauce
  • cooked rice
  • sesame seeds
  • 1 bunch green onions, sliced
  • 1 whole avocado, sliced
  • 1 whole carrot, grated
  • 1 cup edamame

Equipment

paper towelmixing bowlovenair fryerbaking trayparchment paperknife

Tips

  • If your salmon still has skin, remove it.
  • Marinate salmon for as long as your patience allows.
  • Optionally sprinkle cucumbers with salt, massage & let sit for 5 mins. Rinse a few times to remove the salt, then pat dry.
  • Use jasmine rice for the base.

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