Ingredients
Scale
- 1.5 lbs fresh salmon fillets, skin removed and cut into 1-inch cubes
- 3 cups cooked jasmine rice or brown rice
- 3 tablespoons honey
- 2 tablespoons Sriracha (adjust to preference)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 large cucumber, sliced
- 1 avocado, sliced
- 1 cup shelled edamame, steamed
- Garnish: Sesame seeds, sliced green onions, and extra lime wedges
Instructions
- In a medium bowl, whisk together the honey, Sriracha, soy sauce, lime juice, minced garlic, and grated ginger. Place the cubed salmon in a shallow dish and pour half of the marinade over it. Toss gently to coat every piece. Let the salmon sit for at least 10 minutes at room temperature to absorb the flavors while you prep your vegetables and rice.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Once the pan is hot, add the salmon cubes in a single layer. Do not crowd the pan; cook in batches if necessary. Sear the salmon for 2 to 3 minutes per side until the edges are crispy and caramelized. During the last minute of cooking, pour the remaining half of the marinade into the pan and stir until it thickens into a sticky glaze that coats the fish perfectly.
- Divide the cooked rice evenly among four bowls. Top each bowl with a generous portion of the glazed salmon. Arrange the sliced cucumber, avocado, and steamed edamame around the fish. Drizzle any extra glaze from the pan over the vegetables. Sprinkle with sesame seeds and green onions before serving with a fresh lime wedge on the side.
- Cook Time: 30 minutes