HONEY SRIRACHA GLAZED SALMON BOWLS

Honey Sriracha Salmon Bowls - Olivia Adriance

5 from 2 votes

HONEY SRIRACHA GLAZED SALMON BOWLS

These saucy glazed salmon bites and crunchy asian cucumber salad over a bed of warm rice with edamame and avocado are going to become your new obsession!

Prep Time15

Cook Time10

Pre-Prep30

Total Time55

Course: Main Course

Cuisine: American, Asian

Keyword: Crispy salmon, Salmon bites, Salmon bowls

Servings:

Author: Olivia Adriance

Ingredients

Salmon:

1 pound salmon, cut into 1-inch cubes
2 tablespoons avocado oil

Cucumber Salad:

3 Persian cucumbers, cut into 1/4-inch rounds
¼ cup rice vinegar
1 tablespoon coconut sugar
½ teaspoon crushed red pepper flakes
1 clove garlic, grated or minced
2 teaspoons sesame oil
1 teaspoon salt

Marinade:

½ cup coconut aminos or tamari or soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
2 tablespoons sriracha
½ teaspoon ground ginger
½ teaspoon garlic powder
2 teaspoons sesame oil

For Serving:

Rice
Sliced avocado
Green onions, thinly sliced
Shelled edamame
Sesame seeds

Instructions

Whisk together the marinade ingredients and pour over the salmon bites.
Marinate the salmon for 30 minutes to an hour.
Toss sliced cucumbers with rice vinegar, coconut sugar, red pepper flakes, garlic, sesame oil, and salt and set aside until ready to serve.
Heat a pan over medium-high heat and add 2 tablespoons of avocado oil.
Remove the salmon from the marinade, but don’t discard the marinade!
Add the salmon bites and cook for 3 minutes, flipping to cook for another 3 minutes.
Remove the salmon and turn your heat to medium-low.
Add the marinade to the pan and bring to a simmer, stirring occasionally, allowing the sauce to reduce and cook down.
Serve the salmon bites with cooked rice, cucumbers, edamame, and avocado slices. Garnish with sesame seeds, green onions, and drizzle of the reduced marinade.
ENJOY!

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