Ingredients
Scale
- 2 skinless salmon fillets
- 2 tablespoons avocado oil
- 3 tablespoons honey (or maple syrup)
- 2 tablespoons soy sauce (or tamari)
- 1 teaspoon sriracha (optional)
- 1 cup brown rice (or quinoa)
- 1 ripe avocado
- 1 cup cucumber
- Dressing: olive oil, cilantro (or parsley), lime juice, light mayo, paprika
Instructions
- Cook brown rice according to package instructions.
- In a small bowl, mix honey, soy sauce, and sriracha for the glaze.
- Heat avocado oil in a non-stick skillet over medium-high heat; add salmon fillets and cook for 4–5 minutes per side until golden brown. Brush half the glaze onto each fillet during the last minute of cooking.
- Dice avocado and slice cucumber while salmon cooks.
- Assemble bowls by layering rice, salmon, diced avocado, and cucumber. Drizzle remaining dressing on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 18g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 3g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg