Ingredients
Scale
- 4 salmon filets, skinless and cut into cubes (4–6 ounces each)
- Avocado oil for cooking
- Honey for glaze
- Soy sauce or tamari
- Sriracha
- 2 cups cooked brown rice
- 1 ripe avocado, cubed
- 1 cucumber, diced
- Olive oil for drizzling
- ¼ cup fresh cilantro, chopped
Instructions
- Heat avocado oil in a large skillet over medium heat.
- Add salmon cubes and cook 3-4 minutes per side until lightly browned and cooked through.
- While salmon cooks, whisk together honey, soy sauce, and sriracha to make glaze.
- Pour glaze over salmon in skillet and cook 1-2 minutes, stirring gently to coat evenly.
- Prepare brown rice in bowls.
- Divide glazed salmon over rice, then top with avocado cubes, diced cucumber, and cilantro.
- Drizzle olive oil over each bowl before serving.
Notes
- Use fresh ingredients for best flavor. Adjust sriracha to control heat. Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg