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Honey Glazed Salmon Rice Bowls Recipe

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4.3 from 10 reviews

These Honey Glazed Salmon Rice Bowls are a vibrant and flavorful meal perfect for a quick and healthy dinner. Tender salmon cubes are roasted with a sweet and spicy honey-sriracha glaze, served over wholesome brown rice, and topped with a refreshing avocado-cucumber salad and a smoky paprika mayo drizzle. Ready in just 30 minutes, this recipe balances sweet, spicy, and creamy flavors for a delicious and satisfying bowl.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Salmon and Glaze

  • 4 skinless salmon filets (4–6 ounces each, cut into cubes)
  • 2 tablespoons avocado oil
  • 3 tablespoons honey
  • 1 tablespoon soy sauce (or tamari)
  • 1 tablespoon sriracha

Brown Rice Base

  • 2 cups cooked brown rice

Avocado Cucumber Salad

  • 1 medium avocado (cubed)
  • 1 cup diced cucumber
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons honey

Paprika Mayo Sauce

  • 1/3 cup light mayo
  • 1 tablespoon lime juice
  • 1/2 teaspoon paprika (smoked or regular)
  • 1/4 teaspoon cumin
  • 1 teaspoon honey

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the salmon.
  2. Toss Salmon with Sauce Ingredients: In a bowl, combine the cubed salmon with avocado oil, 3 tablespoons honey, soy sauce (or tamari), and sriracha. Toss until all the pieces are evenly coated with the glaze mixture.
  3. Roast and Broil Salmon: Arrange the glazed salmon cubes in a single layer on a baking sheet. Roast in the preheated oven for 10 minutes. Then switch your oven setting to broil and broil the salmon for an additional 2-3 minutes to crisp up the edges without overcooking.
  4. Whisk Paprika Mayo Sauce: While the salmon is cooking, whisk together the light mayo, lime juice, paprika, cumin, and honey in a small bowl. Set aside to let the flavors meld.
  5. Prepare Avocado Cucumber Salad: In another bowl, combine the cubed avocado, diced cucumber, olive oil, chopped cilantro, lime juice, and 2 teaspoons honey. Toss gently to combine all the ingredients without mashing the avocado.
  6. Assemble Bowls: Start by spooning cooked brown rice into each bowl as the base. Layer the roasted honey-glazed salmon on top of the rice, followed by a generous helping of the avocado cucumber salad. Drizzle the smoky paprika mayo sauce over the top. Serve immediately and enjoy your flavorful rice bowls!

Notes

  • Ensure the salmon cubes are evenly sized for uniform cooking.
  • Adjust the level of sriracha to suit your desired spice level.
  • Use light mayo for a lower calorie option in the sauce, or substitute with Greek yogurt for a healthier alternative.
  • Brown rice can be substituted with white rice or quinoa if preferred.
  • For an extra crunch, consider topping the bowls with toasted sesame seeds or crushed peanuts.
  • Leftovers can be refrigerated for up to 2 days, but the avocado salad is best fresh.

Find it online: https://allcookedup.com/honey-glazed-salmon-rice-bowls-recipe/