why make this recipe
Honey Sriracha Salmon Bowls are a delightful fusion of sweet and spicy flavors that make for a delicious and healthy meal. This recipe is easy to prepare and packed with nutrients. Salmon is rich in omega-3 fatty acids, making it a great choice for those looking to maintain a healthy diet. Plus, the combination of honey and sriracha adds a unique twist that will excite your taste buds. Whether you’re cooking for yourself or feeding the family, these bowls are sure to please everyone at the table.
how to make Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight
Ingredients:
- 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
- Sesame seeds
Directions:
- Cut your salmon fillets into 1-inch cubes. If you prefer, you can remove the skin, but it is edible.
- In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water.
- Add the salmon cubes to the marinade and let it sit for up to 1 hour. Ideally, marinate for at least 20 minutes. Always marinate in the refrigerator for food safety.
- Heat a large non-stick skillet over medium-high heat and add a splash of oil. Cook the salmon cubes for 2-3 minutes on each side, until cooked through and crispy. Don’t overcrowd the skillet; cook in batches if needed.
- Pour the reserved marinade into the skillet with the cooked salmon and cook for a few more minutes until the sauce thickens slightly.
- Assemble your bowls with a base of cooked rice. Top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds as desired.
- Serve the Honey Sriracha Salmon Bowls immediately and enjoy!
how to serve Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight
Serve your Honey Sriracha Salmon Bowls fresh for the best flavor and texture. You can also customize the bowls by adding different vegetables like bell peppers or carrots. Each bowl can be a unique creation filled with vibrant colors and flavors.
how to store Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight
If you have leftovers, store the components separately in airtight containers. Keep the salmon, rice, and toppings like avocado and cucumber apart to maintain freshness. You can refrigerate the salmon for up to 3 days and reheat it before serving.
tips to make Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight
- Adjust the level of sriracha based on your spice preference; you can add more or less.
- Consider using brown rice or quinoa for a healthier base.
- Adding some fresh cilantro or green onions can enhance the flavor of the bowls.
Serving Ideas
These bowls are versatile, and you can pair them with a side of light salad or steamed vegetables for a complete meal. They also work well as meal prep for the week, making lunchtime effortless.
Final Thoughts
Honey Sriracha Salmon Bowls are a simple yet satisfying dish that sets the stage for a delightful dining experience. With a mix of textures and flavors, they are not only good to eat but also visually appealing. Give this recipe a try for a quick, healthy meal that is sure to impress.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before marinating.
What can I substitute for sriracha?
If you don’t have sriracha, you can use any chili sauce or red pepper flakes for a similar heat level.
Can I make this recipe vegan?
Yes, you can substitute the salmon with tofu or tempeh, and use a plant-based sriracha mayo. The flavors will still be delicious!
Honey Sriracha Salmon Bowls
Ingredients
Method
- Cut salmon fillets into 1-inch cubes. Optionally remove skin.
- In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water.
- Add salmon cubes to the marinade and let sit for up to 1 hour, ideally marinate for at least 20 minutes in the refrigerator.
- Heat a large non-stick skillet over medium-high heat and add a splash of oil.
- Cook salmon cubes for 2-3 minutes on each side until cooked through and crispy. Avoid overcrowding the skillet; cook in batches if necessary.
- Pour the reserved marinade into the skillet with the cooked salmon and cook for a few more minutes until the sauce thickens slightly.
- Assemble bowls with a base of cooked rice.
- Top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds as desired.
- Serve immediately for the best flavor and texture.