Description
A flavorful bowl featuring seared salmon with a honey-soy-sriracha glaze on a warm bed of rice, topped with creamy avocado and crunchy cucumber, finished with a zesty lime-cilantro mayo dressing.
Ingredients
- 1 cup Brown Rice (or quinoa/cauliflower rice)
- 2 fillets Salmon (skinless)
- 2 tablespoons Avocado Oil (or olive oil)
- 3 tablespoons Honey (or maple syrup for vegan)
- 2 tablespoons Soy Sauce (or tamari for gluten-free)
- 1 teaspoon Sriracha (adjust for heat)
- 1 teaspoon Paprika
- 1 Avocado (ripe)
- 1 cup Cucumber, sliced
- 2 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Cilantro (or parsley), chopped
- 2 tablespoons Lime Juice (fresh)
- 1 tablespoon Light Mayo (or plain yogurt)
Instructions
- Cook the brown rice according to package instructions; fluff and set aside.
- Slice cucumber and avocado; arrange on a plate and set aside for assembly.
- Whisk together honey, soy sauce, sriracha, and paprika until smooth.
- Heat avocado oil in a skillet over medium-high heat. Pat salmon dry and season lightly with paprika. Sear salmon fillets for 3–4 minutes per side until golden.
- Reduce heat to medium, add the glaze to the pan, and spoon it over the salmon for 1–2 minutes until the glaze thickens and coats the fillets.
- Whisk together olive oil, lime juice, cilantro, and light mayo until emulsified.
- Divide rice between bowls, top with seared salmon, avocado slices, and cucumber. Drizzle with lime-cilantro dressing and spoon any extra glaze over the fish. Serve immediately.
Notes
For best flavor, adjust sriracha and lime to taste. Use firm salmon fillets for even cooking and avoid burning the glaze by reducing heat when necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American