Description
A vibrant and nourishing bowl with succulent honey-glazed salmon, brown rice, and fresh veggies.
Ingredients
Scale
- 2 fillets Salmon (skinless)
- 2 tablespoons Avocado Oil (or olive oil)
- 3 tablespoons Honey (or maple syrup for vegan option)
- 2 tablespoons Soy Sauce (or tamari for gluten-free)
- 1 teaspoon Sriracha
- 1 cup Brown Rice (or quinoa)
- 1 fruit Avocado (ripe)
- 1 cup Cucumber (any variety)
- 2 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Cilantro (or parsley)
- 2 tablespoons Lime Juice (fresh)
- 1 tablespoon Light Mayo (or plain yogurt)
- 1 teaspoon Paprika
Instructions
- Cook the brown rice according to package instructions, about 20 minutes.
- Preheat your grill or skillet over medium-high heat.
- Mix the honey, soy sauce, and Sriracha in a bowl until combined.
- Brush the salmon fillets with avocado oil on both sides.
- Sear the salmon fillets skin-side down, or directly on the grill/skillet, for about 4-5 minutes.
- Flip the salmon fillets carefully using a spatula.
- Pour the honey mixture over the salmon, cooking for another 2-3 minutes until cooked through.
- Slice the cucumber thinly and set aside.
- Prepare the avocado by slicing it in half, removing the pit, and cutting into wedges.
- Assemble the bowls by layering brown rice, followed by the glazed salmon.
- Top with cucumber slices, avocado, and a drizzle of olive oil.
- Garnish with fresh cilantro, lime juice, and a dollop of light mayo.
- Sprinkle paprika on top for an extra kick.
Notes
To enhance flavors, consider marinating the salmon for 30 minutes before cooking. Keep toppings chilled for freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg