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Honey Glazed Salmon Rice Bowls

Honey Glazed Salmon Rice Bowls for Quick, Healthy Comfort

Enjoy these Honey Glazed Salmon Rice Bowls, a visually appealing and delicious dinner option that's both quick and customizable.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 10 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2 fillets Salmon Wild-caught enhances flavor.
  • 2 tablespoons Avocado Oil Can be swapped with olive oil.
  • 2 tablespoons Honey Adjust for taste.
  • 2 tablespoons Soy Sauce Opt for tamari for gluten-free.
  • 1 teaspoon Sriracha Adjust according to spice preference.
For the Rice Base
  • 1 cup Brown Rice Feel free to substitute with quinoa or cauliflower rice.
For the Salad
  • 1 cup Cucumbers Provides crunch and freshness.
  • 1 medium Avocado Ensure it's ripe but firm.
  • 2 tablespoons Lime Juice Fresh lime gives the brightest taste.
For the Creamy Sauce
  • 1/2 cup Mayonnaise Consider light mayo or Greek yogurt as alternatives.
  • 1 teaspoon Paprika Adjust according to taste.
  • 1 teaspoon Cumin Adjust according to taste.

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • parchment paper
  • Small bowl

Method
 

Step-By-Step Instructions
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine salmon cubes with avocado oil, honey, soy sauce, and sriracha for 10 minutes to marinate.
  3. Roast the marinated salmon in the preheated oven for 10 minutes, then broil for an additional 2-3 minutes until crispy.
  4. Whisk mayonnaise, lime juice, paprika, cumin, and an extra drizzle of honey in a small bowl to prepare the creamy sauce.
  5. Mix diced cucumbers, avocado, olive oil, lime juice, and honey in a separate bowl to create the salad.
  6. Assemble the bowls with brown rice at the base, topped with roasted salmon, cucumber-avocado salad, and the creamy sauce.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 15IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

For leftovers, keep salad components separate from the fish and rice to maintain freshness and texture.

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