Name: Honey Sriracha Salmon Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 tablespoons low-sodium soy sauce or tamari (Substitute with coconut aminos for gluten-free.); 2 tablespoons honey; 2 tablespoons sriracha; 2 teaspoons minced garlic; 3 tablespoons water; 4 pieces salmon fillets (4-6 ounces each) (Cut into 1-inch cubes; skin can be removed.); 2 cups cooked white rice (Brown rice can be used for a healthier option.); 1 piece avocado, diced; 1 piece cucumber, sliced; 1 cup cooked edamame; ½ cup sriracha mayo (Adjust to spice preference; can substitute with mixed mayonnaise and sriracha.); red pepper flakes (optional); sesame seeds (optional)

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Honey Sriracha Salmon Bowls are a culinary dream for anyone craving a perfect blend of sweet and spicy flavors. Picture this: tender salmon, marinated in a luscious honey sriracha sauce, served atop a fluffy bed of rice and complemented with creamy avocado and crisp cucumber. Whether you’re looking to impress guests at a dinner party or want an easy weeknight meal, this dish hits all the right notes. In just a short amount of time, you’ll create a vibrant and satisfying meal that’s as delightful to the eyes as it is to the palate.

Why You’ll Love This Dish

There are countless reasons to whip up these Honey Sriracha Salmon Bowls at home. For starters, the combination of flavors is incredibly versatile. The sweetness of honey balances the heat from sriracha, making it appealing to everyone – even kids! This meal comes together in under 30 minutes, making it an ideal choice for busy weeknights when you need something delicious yet quick. Plus, it’s budget-friendly while being packed with nutrients.

“I made this for dinner and my family couldn’t get enough! The flavors were exceptional and it was so easy to prepare.” – Sarah, home cook

Step-by-Step Overview

Creating Honey Sriracha Salmon Bowls is easier than you might think. This easy recipe is broken down into a few key steps: marinate the salmon, cook it to perfection, and assemble the bowls with your favorite fresh ingredients. In just a few simple moves, you’ll achieve a delightful meal that tantalizes your taste buds.

What You’ll Need

Gather these items before getting started:

4 (4-6 ounce) salmon fillets
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons honey
2 tablespoons sriracha
2 teaspoons minced garlic
3 tablespoons water
2 cups cooked white rice
1 avocado, diced
1 cucumber, sliced
1 cup cooked edamame
½ cup sriracha mayo
Red pepper flakes (optional)
Sesame seeds (optional)

Feel free to substitute the soy sauce with coconut aminos for a gluten-free option, and use brown rice if you prefer a healthier grain!

Directions to Follow

Start by cutting your salmon fillets into 1-inch cubes. If you’d like, you can remove the skin. Tip: Kitchen shears make this task much easier!
In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water. Note: Make sure everything is well combined!
Add the salmon cubes to the marinade and let them sit for at least 20 minutes, or up to an hour. Pro Tip: Refrigerate for safety while marinating!
Heat a non-stick skillet over medium-high heat and add a splash of oil. When the skillet is hot, place the salmon cubes in, keeping the reserved marinade for later. Cook each side for 2-3 minutes until the salmon is cooked through and crisped to your liking. Avoid overcrowding the skillet for the best sear!
Pour in the reserved marinade and cook for a few minutes until the sauce thickens slightly. Note: The sauce will reduce as it cooks!
To assemble, create a base with the cooked rice. Top it with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. Feel free to get creative with how you arrange the ingredients!
Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds, if desired. Adjust the sriracha mayo to suit your heat preference!
Serve the Honey Sriracha Salmon Bowls immediately and enjoy!

Best Ways to Enjoy It

These bowls are not only delicious alone but also leave room for creativity in plating and pairing. For a colorful touch, you might add sliced radishes or shredded carrots. Consider serving with a light cucumber salad on the side for a refreshing contrast. If you’re entertaining, a chilled glass of white wine or sparkling water with lime could complement the dish beautifully.

Storage and Reheating Tips

Leftovers? No problem! Store any unused salmon and rice in an airtight container in the refrigerator for up to 3 days. Make sure to reheat in a skillet over medium heat or in the microwave, adding a splash of water to prevent drying out. If you’re looking to freeze, it’s best to store the salmon separately from the rice. Consume frozen portions within 2 months for the best flavor.

Helpful Cooking Tips

Choose Fresh Salmon: Always opt for fresh, high-quality salmon to ensure the best flavor and texture.
Customize the Marinade: Feel free to add extra spices or herbs to the marinade for a personal touch.
Don’t Skip Marinating: Allowing the salmon to marinate is crucial as it enhances the flavor.

Creative Twists

Spicy Non-Seafood Option: Instead of salmon, consider using chicken or tofu for a different take on this recipe.
Add Crunch: Toss in some crispy roasted chickpeas for added texture.
Southeast Asian Flavor: Swap the sriracha for sambal oelek and garnish with fresh herbs like basil or cilantro for an exciting twist.

Common Questions

How long does it take to prepare Honey Sriracha Salmon Bowls?

The total time for preparation and cooking is about 30-40 minutes, depending on how long you marinate the salmon.

Can I use frozen salmon for this recipe?

Yes, you can! Just make sure to thaw it completely in the refrigerator before cooking.

What can I use instead of sriracha mayo?

You can easily whip up a sriracha mayo alternative by mixing together mayonnaise and sriracha to your preferred spice level. Alternatively, try yogurt for a lighter version!