Honey Glazed Salmon Bowls with Cucumber Avocado Salad and a No-Mayo Protein Packed 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 the salmon to a parchment-lined baking sheet.
  4. 4Bake for 10-11 minutes.
  5. 5Broil 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 and blending until completely smooth.
  9. 9Taste and adjust seasonings for the spicy sauce as needed.
  10. 10Make the cucumber-avocado salad by adding finely diced persian cucumbers, finely diced avocado, cilantro, lime juice, and honey to a bowl and tossing well.
  11. 11Assemble your bowls by adding rice first.
  12. 12Add the salmon bites on top of the rice.
  13. 13Add the cucumber-avocado salad next.
  14. 14Finish with a drizzle of the spicy sauce on top.

Ingredients

  • 1.5 pounds salmon, skin removed and cut into bite sized pieces
  • 2 tb avocado oil
  • 2 units 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