why make this recipe
Honey Sriracha Salmon Bowls are a fantastic choice for anyone looking to enjoy a balanced, delicious meal that packs a punch of flavor. The combination of sweet honey and spicy sriracha creates a perfect balance that enhances the taste of the salmon. Plus, the bowls are easy to make and incredibly satisfying. With fresh ingredients like avocado and cucumber, this dish is not only tasty but also nutritious.
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
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Cut your salmon fillets into 1-inch cubes. Remove the skin if you prefer (it’s edible, but some people don’t like it). Beginner Note: Using kitchen shears makes it easier to remove the skin from the salmon.
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In a large bowl, whisk together all the ingredients for the marinade: soy sauce (or tamari), honey, sriracha, minced garlic, and water. Beginner Note: Whisking ensures all the ingredients are fully combined.
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Add the salmon cubes to the marinade and marinate for up to 1 hour, but ideally at least 20 minutes. The longer the salmon marinates, the more flavorful it will be. Beginner Note: Marinating the salmon in the refrigerator is recommended for food safety.
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Once the salmon is done marinating, heat a large skillet (a non-stick skillet is ideal) over medium-high heat with a splash of oil. Add the salmon cubes to the skillet, reserving the remaining marinade for later. Cook for 2-3 minutes on each side, until the salmon is cooked through and has a nice crisp. Beginner Note: Don’t overcrowd the skillet, as this will cause the salmon to steam instead of sear. Cook the salmon in batches if necessary. The salmon is cooked through when it flakes easily with a fork.
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Add the reserved marinade to the skillet with the cooked salmon. Cook for a few minutes, until the sauce thickens slightly. Beginner Note: The sauce will thicken as it reduces.
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Assemble your bowls with a bed of cooked rice. Add the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. Beginner Note: Get creative with the arrangement of the ingredients in your bowls.
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Drizzle the sriracha mayo over the bowls. Sprinkle with red pepper flakes and sesame seeds, if desired. Beginner Note: Adjust the amount of sriracha mayo to your liking.
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Serve the Honey Sriracha Salmon Bowls immediately and enjoy!
how to serve Honey Sriracha Salmon Bowls
Serve your Honey Sriracha Salmon Bowls as a fresh and filling meal for lunch or dinner. They can be enjoyed on their own or paired with a simple side salad. The bowls are visually appealing and make for a wonderful presentation when served to family or friends.
how to store Honey Sriracha Salmon Bowls
If you have leftovers, store the components separately. Place the salmon in an airtight container and refrigerate it for up to 2 days. The cooked rice and veggies can also be stored in separate containers. Reheat the salmon gently in a skillet to maintain its texture.
tips to make Honey Sriracha Salmon Bowls
- Use wild-caught salmon for better flavor and texture.
- Adjust the level of sriracha to suit your spice preference.
- Consider adding more vegetables like bell peppers or carrots for extra crunch and nutrition.
- Prepare extra marinade if you want a saucier bowl.
variation
You can substitute salmon with other proteins like chicken or tofu for a different taste. The preparation method remains the same, ensuring a delightful experience regardless of the main ingredient.
FAQs
Can I use frozen salmon?
Yes, you can use frozen salmon. Just make sure to thaw it thoroughly before cooking.
Is this recipe gluten-free?
You can make it gluten-free by using tamari instead of soy sauce.
Can I meal prep these bowls?
Absolutely! This recipe is great for meal prep. Store components in separate containers for quick meals throughout the week.