Say "hello" to my Honey Glazed Salmon Bowls - the ultimate restaurant-style dinner that comes together in under 30 minutes. It starts with a bed of fluffy rice, loaded with tender chunks of salmon, a crisp and refreshing cucumber and avocado salad, and finally, is finished off with a sweet and spicy honey glazes sauce that ties it all together. Plus, this recipe is the perfect high-protein recipe that the whole family will love!
Equipment
- Baking Sheet this is perfect for cooking the salmon
Ingredients
For the Salmon Bites:
- 1 ½ Pounds Salmon skin removed and cut into bite-sized pieces
- 2 Tablespoons Avocado Oil
- 2 Tablespoons Honey
- 3 Tablespoons Sriracha
- ¼ Cup Low Sodium Soy Sauce or substitute coconut aminos or tamari
- 2 Cups Rice cooked
For the Cucumber Avocado Salad:
- 2 Persian Cucumbers finely diced
- 1 Avocado finely diced
- ¼ Cup Cilantro
- 1 Lime juiced
- 1 Tablespoon Honey
For the Spicy Sauce:
- 1 Cup Cottage Cheese
- 1 Lime juiced
- ¼ Cup Sriracha
- 2 Teaspoons Cumin
- ½ Teaspoon Onion Powder
- 1 Teaspoon Smoked Paprika
- 1 Tablespoon Honey
Instructions
- To make this salmon, start by preheating your oven to 400 F.
- Next, prepare the salmon. Remove the skin from the salmon filet and chop it into cubes - you can also ask your local butcher to do this, to remove a step!
- Add the salmon chunks to a bowl alongside the avocado oil, honey, sriracha, and soy sauce, and toss to fully combine.
- Line a baking sheet with parchment paper and transfer the salmon to it.
- Transfer the baking sheet into the oven and allow the salmon to cook for 10-11 minutes. Then, turn on the broiler at the end for another 1-2 minutes, so that the salmon gets crunchy on the top.
- While the salmon is cooking, prepare the rice according to the package instructions. Then, set it aside.
- Prepare the spicy sauce by adding all of the sauce ingredients (the cottage cheese, lime juice, sriracha, cumin, onion powder, smoked paprika, and honey) to a blender. Blend until smooth and creamy.
- Finally, prepare the cucumber avocado salad by washing and chopping the Persian cucumbers and adding them to a bowl alongside the avocado, cilantro, lime juice, and honey. Toss well, until the cucumber and avocado are fully coated in the juice and honey.
- Once the salmon is done, remove it from the oven.
- Lastly, prepare the salmon bowls. Add the rice first, followed by the salmon pieces, then the cucumber avocado salad. Drizzle the spicy sauce on top, then serve and enjoy!
Calories: 567kcal | Carbohydrates: 38g | Protein: 44g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 102mg | Sodium: 1477mg | Potassium: 1358mg | Fiber: 5g | Sugar: 20g | Vitamin A: 628IU | Vitamin C: 35mg | Calcium: 107mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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