Directions
- 1Preheat oven to 400F. Coat the salmon in the avocado oil, honey, sriracha and soy sauce.
- 2Transfer to a parchment-lined baking sheet. Bake 10-11 minutes, then broil for 1-2 minutes at the end to get that crunchy top.
- 3Remove from oven and set aside.
- 4Cook rice according to package instructions and set aside.
- 5Make the spicy sauce by adding everything to a blender and blending until completely smooth.
- 6Taste and adjust seasonings as needed.
- 7Make the cucumber-avocado salad. Add all ingredients to a bowl and toss well.
- 8Finally, assemble your bowls. Add rice first, followed by the salmon bites, then the cucumber-avocado salad, and last, a drizzle of the delicious spicy sauce on top.
Ingredients
- 1.5 pounds salmon, skin removed and cut into bite sized pieces
- 2 tbsp avocado oil
- 2 tbsp honey
- 3 tbsp sriracha
- 0.25 cup low sodium soy sauce
- 2 cups cooked rice
- 2 persian cucumbers, finely diced
- 1 avocado, finely diced
- 0.25 cup cilantro
- 1 lime, juiced
- 1 tbsp honey
- 1 cup cottage cheese
- 1 lime, juiced
- 0.25 cup sriracha
- 2 tsp cumin
- 0.5 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp honey
Equipment
ovenbaking sheetparchment paperblender
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