Honey Glazed Salmon Bowls

27 mins
Serves 4
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Directions

  1. 1Preheat oven to 400F. Coat the salmon in the avocado oil, honey, sriracha and soy sauce.
  2. 2Preheat oven to 400F. Coat the salmon in the avocado oil, honey, sriracha and soy sauce.
  3. 3Preheat oven to 400F. Coat the salmon in the avocado oil, honey, sriracha and soy sauce.
  4. 4Transfer to a parchment-lined baking sheet. Bake 10-11 minutes, then broil for 1-2 minutes at the end to get that crunchy top.
  5. 5Transfer to a parchment-lined baking sheet. Bake 10-11 minutes, then broil for 1-2 minutes at the end to get that crunchy top.
  6. 6Transfer to a parchment-lined baking sheet. Bake 10-11 minutes, then broil for 1-2 minutes at the end to get that crunchy top.
  7. 7Remove from oven and set aside.
  8. 8Remove from oven and set aside.
  9. 9Remove from oven and set aside.
  10. 10Cook rice according to package instructions and set aside.
  11. 11Cook rice according to package instructions and set aside.
  12. 12Cook rice according to package instructions and set aside.
  13. 13Make the spicy sauce by adding everything to a blender and blending until completely smooth.
  14. 14Make the spicy sauce by adding everything to a blender and blending until completely smooth.
  15. 15Make the spicy sauce by adding everything to a blender and blending until completely smooth.
  16. 16Taste and adjust seasonings as needed.
  17. 17Taste and adjust seasonings as needed.
  18. 18Taste and adjust seasonings as needed.
  19. 19Make the cucumber-avocado salad. Add all ingredients to a bowl and toss well.
  20. 20Make the cucumber-avocado salad. Add all ingredients to a bowl and toss well.
  21. 21Make the cucumber-avocado salad. Add all ingredients to a bowl and toss well.
  22. 22Finally, 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.
  23. 23Finally, 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.
  24. 24Finally, 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
  • 1.5 pounds salmon, skin removed and cut into bite sized pieces
  • 1.5 pounds salmon, skin removed and cut into bite sized pieces
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 3 tbsp sriracha
  • 3 tbsp sriracha
  • 3 tbsp sriracha
  • 0.25 cup low sodium soy sauce
  • 0.25 cup low sodium soy sauce
  • 0.25 cup low sodium soy sauce
  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 persian cucumbers, finely diced
  • 2 persian cucumbers, finely diced
  • 2 persian cucumbers, finely diced
  • 1 avocado, finely diced
  • 1 avocado, finely diced
  • 1 avocado, finely diced
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 1 lime, juiced
  • 1 lime, juiced
  • 1 lime, juiced
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 cup cottage cheese
  • 1 cup cottage cheese
  • 1 cup cottage cheese
  • 1 lime, juiced
  • 1 lime, juiced
  • 1 lime, juiced
  • 0.25 cup sriracha
  • 0.25 cup sriracha
  • 0.25 cup sriracha
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey

Equipment

ovenbaking sheetparchment paperblender