Ingredients
Scale
- 1.5 lbs salmon fillets, cut into bite-sized cubes or kept as whole fillets
- 3 tablespoons honey
- 2 tablespoons sriracha sauce (adjust for spice level)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil or avocado oil
- 2 cups cooked white or brown rice
- 1 cucumber, sliced
- 1 avocado, sliced
- 1/2 cup shredded carrots
- Optional garnishes: sesame seeds, sliced green onions, and fresh cilantro
Instructions
- In a small bowl, whisk together the honey, sriracha, soy sauce, lime juice, minced garlic, and grated ginger until smooth.
- Place the salmon pieces in a shallow dish and pour half of the sauce over them. Toss gently to coat and let it marinate for 10 to 15 minutes.
- Heat the olive oil in a large non-stick skillet over medium-high heat.
- Add the salmon to the skillet. If using cubes, cook for 2-3 minutes per side until charred and cooked through. If using fillets, cook for 4-5 minutes on the first side, then flip and cook for another 3-4 minutes.
- During the last minute of cooking, pour the remaining sauce into the pan. Let it bubble and thicken until it coats the salmon in a sticky glaze.
- Divide the cooked rice among four bowls.
- Top each bowl with a portion of the glazed salmon.
- Arrange the cucumber slices, avocado, and shredded carrots around the salmon.
- Garnish with sesame seeds, green onions, and cilantro if desired. Serve immediately with extra lime wedges on the side.
- Cook Time: 30 minutes