Honey Glazed Salmon Bowls
A quick and healthy dinner solution featuring caramelized salmon cubes, nutty brown rice, fresh avocado, and cucumber drizzled with a creamy lime-mayo dressing.
Ingredients
For the Base
- 2 cups Cooked Brown Rice Can substitute quinoa or cauliflower rice.
For the Salmon & Glaze
- 1 pound Salmon Filets Skinless and cut into cubes.
- 2 tablespoons Avocado Oil Can substitute olive oil or sesame oil.
- 3 tablespoons Honey Can substitute maple syrup for a vegan option.
- 3 tablespoons Soy Sauce (or Tamari) Can substitute coconut aminos.
- 1 tablespoon Sriracha Adjust to your preferred heat level.
- 1 teaspoon Paprika Can substitute smoked paprika.
- 1/2 teaspoon Cumin Optional for those who prefer less spice.
For the Fresh Toppings & Dressing
- 1 medium Avocado Diced into cubes.
- 1 medium Cucumber Diced.
- 2 tablespoons Olive Oil Any light oil can substitute.
- 1/4 cup Cilantro Can substitute parsley or omit.
- 2 tablespoons Lime Juice Can substitute lemon juice.
- 1/4 cup Light Mayo Can substitute Greek yogurt.
Instructions
Preparation
- Cut the salmon into 1-inch cubes, dice the avocado and cucumber, and chop the cilantro. Warm the cooked brown rice or reheat if chilled.
Make the Glaze
- In a small bowl whisk together honey, soy sauce, sriracha, paprika, and cumin. Stir in avocado oil to thin and help with pan searing.
Cook the Salmon
- Heat a large nonstick or cast-iron skillet over medium-high heat. Add a light brush of avocado oil. Add salmon cubes in a single layer without crowding.
- Sear for about 2 minutes per side, then pour glaze over the salmon and cook 1–2 more minutes, turning so the glaze thickens and caramelizes.
- Remove from heat when salmon is opaque and flakes easily.
Make the Lime-Mayo Dressing
- In a small bowl mix light mayo, lime juice, olive oil, and a pinch of salt until smooth.
Assemble the Bowls
- Divide warm brown rice between bowls. Top with glazed salmon cubes, diced avocado, diced cucumber, and a sprinkle of cilantro.
- Drizzle lime-mayo over the bowl and add an extra squeeze of lime if desired. Serve immediately.
Notes
Pat the salmon dry before searing. Don’t overcrowd the pan; cook salmon in batches if needed. Taste and adjust the glaze as necessary.