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Honey Salmon Bowl

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A vibrant dish featuring tender salmon glazed with honey and soy sauce, accompanied by fresh vegetables and served over fluffy rice.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 tablespoons soy sauce or tamari
  • 4 tablespoons honey
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes (adjust to taste)
  • 1 pound salmon, skin removed and cut into 1-inch cubes
  • 1 cup shelled edamame, steamed or thawed if frozen
  • 1 cup seedless cucumber, diced small
  • 2 green onions, chopped
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon kosher salt
  • ½ large avocado, diced
  • 2 tablespoons mayonnaise
  • 2 tablespoons sriracha
  • 1 tablespoon sweet chili sauce
  • Steamed rice

Instructions

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
  2. Whisk together olive oil, soy sauce, honey, minced garlic, and red pepper flakes in a small bowl until well combined.
  3. Pat the salmon cubes dry and check for any pin bones, removing them if found.
  4. Place the salmon in a large bowl or baking dish and pour in about half of the marinade, tossing gently to coat all pieces evenly.
  5. Reserve the remaining marinade for later use to toss with the cooked salmon.
  6. Let the salmon marinate at room temperature for at least 5 minutes, or refrigerate for up to 1 hour.
  7. Prepare the cucumber edamame salad by combining edamame, diced cucumber, chopped green onions, rice wine vinegar, sesame oil, and salt in a large bowl. Toss to mix well.
  8. Gently fold in the diced avocado to the salad just before serving.
  9. Remove the salmon from the marinade, discarding any leftover liquid in the bowl.
  10. Arrange the salmon cubes in a single layer on the prepared baking sheet.
  11. Bake for 8 to 15 minutes, flipping halfway through, until the salmon flakes easily with a fork.
  12. Whisk together mayonnaise, sriracha, and sweet chili sauce in a small bowl until smooth.
  13. Once the salmon is done, toss it gently with the reserved marinade.
  14. Serve the glazed salmon over steamed rice, accompanied by the cucumber edamame salad, and drizzle the bang bang sauce as desired.

Notes

For a sugar-free option, consider using stevia or monk fruit sweetener instead of honey.

Nutrition

Find it online: https://www.glutenfreez.com/honey-salmon-bowl/