Honey Garlic Salmon Bowls with Creamy Sriracha
Serves 2
Directions
- 1Remove skin from salmon and cut fillets into large bite-sized cubes. Pat dry with paper towel.
- 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.
- 3Pre-heat your oven or air fryer to 400°F (200°C) and line a baking tray with parchment.
- 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.
- 5Wash the cucumbers and slice thinly. Optionally sprinkle with salt, massage, let sit for 5 minutes, rinse, and pat dry.
- 6Toss cucumbers with soy sauce, rice vinegar, minced garlic, sugar, sesame seeds, chili crisp, and optional sesame oil.
- 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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