Honey Glazed Salmon Bowl with Cilantro Lime Veggie Mix Recipe
This Honey Glazed Salmon Bowl features tender, roasted salmon cubes glazed with a sweet and spicy honey sauce, served atop a bed of nutritious brown rice and a fresh avocado-cucumber salad. Finished with a creamy, tangy lime-mayo sauce, this dish balances flavors and textures for a wholesome and satisfying meal perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Salmon and Marinade
- 4 skinless salmon filets, cut into cubes
- 2 tablespoons avocado oil
- 3 tablespoons honey
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sriracha
Salad
- 1 medium avocado, cubed
- 1 cup cucumber, diced
- 1 tablespoon olive oil
- 1/2 cup cilantro, finely chopped
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
Sauce
- 1/3 cup light mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1 teaspoon honey
Base
- 2 cups cooked brown rice
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for roasting the salmon.
- Prepare Salmon Marinade: In a mixing bowl, combine the cubed salmon with avocado oil, honey, soy sauce or tamari, and sriracha. Stir well to ensure all pieces are evenly coated with the marinade.
- Roast Salmon: Arrange the marinated salmon cubes in a single layer on a baking sheet. Place in the preheated oven and roast for 10 minutes until the salmon is cooked through but still moist.
- Broil for Crispiness: Switch the oven setting to broil and cook the salmon for an additional 2 to 3 minutes. This step crisps the edges of the salmon, adding texture and enhancing flavor.
- Make the Sauce: In a small bowl, whisk together light mayonnaise, lime juice, paprika, ground cumin, and honey until smooth. Set this tangy, creamy sauce aside to be drizzled over the final dish.
- Prepare Salad: In another bowl, gently mix the cubed avocado, diced cucumber, olive oil, lime juice, honey, and chopped cilantro. This fresh salad provides a cool, flavorful contrast to the warm salmon.
- Assemble the Bowl: Start by placing a layer of cooked brown rice in your serving bowls. Top with the avocado-cucumber salad, followed by the roasted honey-glazed salmon cubes. Finish by drizzling the lime-mayo sauce over the entire bowl for extra flavor and creaminess.
Notes
- You can substitute brown rice with quinoa or cauliflower rice for a different base.
- Adjust the sriracha amount to control the spiciness according to your taste.
- For a gluten-free option, be sure to use tamari instead of soy sauce.
- Leftover salmon can be refrigerated and used within 2 days for another meal.
- To save time, brown rice can be cooked in advance and stored in the fridge.
Keywords: Honey glazed salmon, salmon bowl, honey sriracha salmon, roasted salmon recipe, healthy salmon bowl, avocado cucumber salad, brown rice bowl
