By Dana Kennon
Honey Sriracha Roasted Salmon Rice Bowls for 2
5 steps
Prep:20minCook:10min
Updated at: Sun, 08 Sep 2024 15:54:44 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
26
High
Nutrition per serving
Calories583 kcal (29%)
Total Fat25.5 g (36%)
Carbs49.5 g (19%)
Sugars11.3 g (13%)
Protein39.1 g (78%)
Sodium673.4 mg (34%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 tablespoonshoney
½ tablespoonsriracha
plus more for serving
½ tablespoonsoy sauce
or gluten-free tamari
1 teaspoonsfresh ginger
minced or grated
12 ouncesskinless salmon filets
2Persian cucumbers
thinly sliced, or 1/4 English cucumber, cut into thin half-moons
¾ teaspoonsrice vinegar
plus more as needed
½ teaspoontoasted sesame oil
¼ teaspoonkosher salt
1 ½ cupsshort-grain brown rice
cooked
2 ouncesavocado
from 1 small haas, thinly sliced
Furikake seasoning
or sesame seeds, for garnish
Instructions
Step 1
Preheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.
Step 2
In a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.
Step 3
Cut the salmon into 1-inch cubes and place them on the baking sheet, leaving a bit of space between each piece.
Step 4
Brush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it’s easily flaked with a fork and golden on top.
Step 5
Meanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.
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