why make this recipe
Honey Sriracha Salmon Bowls are a fantastic blend of sweet and spicy flavors. This recipe not only tastes great but is also very nutritious. Salmon is packed with omega-3 fatty acids, which are good for your heart. Plus, the fresh vegetables and rice make this meal balanced. Whether you’re looking for a quick weeknight dinner or a colorful dish to impress friends, this recipe fits the bill perfectly.
how to make Honey Sriracha Salmon Bowls
Ingredients:
- 4 (4-6 ounce) salmon fillets
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
- 2 cups cooked white rice
- 1 avocado, diced
- 1 cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo
- Red pepper flakes
- Sesame seeds
Directions:
Cut your salmon fillets into 1-inch cubes. If you prefer, remove the skin. Using kitchen shears can make this easier.
In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water. This helps combine all the flavors well.
Add the salmon cubes to the marinade. Marinate for up to 1 hour, but at least 20 minutes is best. The longer you marinate, the more flavor you’ll get. Always marinate in the refrigerator for safety.
Heat a large skillet over medium-high heat with a splash of oil. Add the salmon cubes, saving the leftover marinade. Cook for 2-3 minutes on each side until the salmon flakes easily with a fork.
Pour the reserved marinade into the skillet with the cooked salmon. Let it cook for a few minutes until the sauce thickens slightly.
Assemble your bowls by starting with a bed of cooked rice. Add the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
Drizzle the sriracha mayo over the bowls. If you like, sprinkle with red pepper flakes and sesame seeds.
Serve the Honey Sriracha Salmon Bowls immediately. Enjoy!
how to serve Honey Sriracha Salmon Bowls
Serve the Honey Sriracha Salmon Bowls warm. You can add extra toppings like chopped green onions or seaweed for added flavor. Pair them with a refreshing drink like iced tea or lemonade. These bowls are perfect for a healthy lunch or dinner.
how to store Honey Sriracha Salmon Bowls
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the salmon and rice separate from the veggies when storing to keep everything fresh longer. They will last for about 2-3 days in the fridge. When ready to eat, simply reheat in the microwave.
tips to make Honey Sriracha Salmon Bowls
- Use fresh salmon for the best taste.
- Feel free to adjust the amount of sriracha to match your preferred spice level.
- You can add other veggies like bell peppers or carrots to your bowls.
variation
You can substitute salmon with other proteins like chicken or tofu if you prefer. The marinade will taste great with these options too!
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the marinade and marinate the salmon a day in advance. Just store everything separately until you’re ready to cook.
2. Is this dish gluten-free?
Yes, but only if you use gluten-free soy sauce or tamari for the marinade.
3. Can I use frozen salmon?
Yes, you can use frozen salmon. Just make sure to thaw it completely before marinating and cooking.
Honey Sriracha Salmon Bowls
Ingredients
Method
- Cut your salmon fillets into 1-inch cubes. Remove the skin if preferred.
- In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water.
- Add the salmon cubes to the marinade. Marinate for up to 1 hour, minimum 20 minutes in the refrigerator.
- Heat a large skillet over medium-high heat with a splash of oil.
- Add the marinated salmon cubes, cooking for 2-3 minutes on each side until they flake easily with a fork.
- Pour the reserved marinade into the skillet and allow it to cook for a few minutes until thickened.
- Assemble the bowls starting with a bed of cooked rice, topped with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over the bowls, and garnish with red pepper flakes and sesame seeds.
- Serve immediately and enjoy!