Honey Sriracha Salmon Bowl

Ingredients

Salmon

• ▢ 4 4-6 ounce salmon filets

• ▢ 3 tablespoons low sodium soy sauce or tamari

• ▢ 2 tablespoons honey

• ▢ 2 tablespoons sriracha

• ▢ 2 teaspoons minced garlic

• ▢ 3 tablespoons water

Bowls

• ▢ 2 cups cooked white rice

• ▢ 1 avocado

• ▢ 1 cucumber sliced

• ▢ 1 cup edamame cooked

• ▢ ½ cup sriracha mayo

Instructions

• Cut your salmon into 1 inch cubes. I took the skin off, but you can keep it on if you prefer.

• Whisk together all ingredients for the marinade in a large bowl.

• Add in the salmon and marinate for up to 1 hour, but ideally at least 20 minutes.

• Once it's done marinating, heat a large skillet with a splash of oil and add in the salmon, but keep the rest of the marinade on the side for now.

• Cook for 2-3 minutes on each side to get a nice crisp.

• Add in the marinade and cook until the sauce thickens.

• Assemble your bowls with a bed of rice, then add in the salmon, avocado, cucumber, edamame and top with the sriracha mayo.

• Sprinkle with red pepper flakes and sesame seeds and enjoy!

Notes

Feel free to swap in our out any veggies you like, such as broccoli, carrots, spinach etc.