Description
These Spicy Salmon Bowls feature tender baked salmon glazed with a sweet and spicy sriracha-honey sauce, paired with cucumber avocado salsa and spicy mayo over jasmine rice.
Ingredients
Scale
For the Salmon:
- 1 1/4 lbs salmon fillets, skin removed, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 1/2 tbsp sriracha
- 2 tbsp honey
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp chopped cilantro
- Salt & black pepper to taste
For the Cucumber Avocado Salsa:
- 1 English cucumber, diced
- 1 avocado, diced
- 1 jalapeño, seeded & finely diced
- 2 green onions, sliced
- 2 tbsp chopped cilantro
- Juice of 1 lime
- Salt to taste
For the Spicy Mayo:
- 2 tbsp mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tsp sriracha
- 2 tsp honey
- Salt to taste
For Assembly:
- 2 1/2 cups cooked jasmine rice
- Chopped cilantro, green onions & sesame seeds for garnish
Instructions
- Prepare the Spicy Mayo: Whisk together mayonnaise, Greek yogurt, sriracha, honey, and salt. Adjust seasoning and set aside.
- Marinate the Salmon: In a bowl, mix olive oil, sriracha, honey, soy sauce, lime juice, rice vinegar, cilantro, salt, and pepper. Reserve a couple of tablespoons, then toss salmon in the mixture.
- Bake the Salmon: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Arrange salmon in a single layer and bake for 7–12 minutes, broiling for the last 2–3 minutes for a slight char. Brush with reserved marinade.
- Prepare the Salsa: While salmon bakes, mix cucumber, avocado, jalapeño, green onions, cilantro, lime juice, and salt in a bowl. Adjust seasoning as needed.
- Assemble the Bowls: Divide jasmine rice into bowls. Top with baked salmon and cucumber avocado salsa. Drizzle with spicy mayo and garnish with cilantro, green onions, and sesame seeds.
Notes
- Add extra sriracha for more heat.
- Swap jasmine rice for brown rice or quinoa for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
