Ingredients
Scale
- 2 fillets of fresh salmon
- 2 tablespoons honey
- 1-2 tablespoons Sriracha sauce (adjust to spice preference)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 tablespoon olive oil or sesame oil
- Freshly ground black pepper and salt to taste
- Cooked jasmine or sushi rice (about 2 cups)
- Fresh avocado slices
- Sesame seeds for garnish
- Chopped green onions (optional)
- Steamed or roasted vegetables (optional)
Instructions
- Season the salmon fillets with salt and pepper.
- Heat oil in a skillet over medium heat. Cook the salmon for about 4-5 minutes per side until tender.
- In a small bowl, whisk honey, Sriracha, soy sauce, and rice vinegar.
- Pour the glaze into the skillet and cook on low heat for 2-3 minutes until thickened.
- Add the salmon back to the skillet to coat with the glaze.
- Spoon warm rice into bowls, top with glazed salmon, avocado, sesame seeds, and green onions.
- Drizzle extra sauce over the bowls if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the microwave or stovetop.
- Store toppings separately for best freshness.
- For a milder dish, reduce Sriracha or use a mild chili sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg