Honey Sriracha Salmon Bowls

Name: Honey Sriracha Salmon Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 1 lb salmon, cubed; 3 tbsp honey; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp sriracha; 1 tbsp rice vinegar; 1 tbsp oil; Rice, avocado, cucumber, and edamame for serving; Optional: sesame seeds, red pepper flakes

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If you’re looking for a quick and delicious weeknight dinner or meal prep option, look no further than Honey Sriracha Salmon Bowls. This recipe combines the sweet and spicy flavors of honey sriracha-glazed salmon with a fresh and nutritious mix of rice, avocado, edamame, and cucumber. With a prep time of just 20 minutes and a cook time of 10 minutes, this meal is not only easy to prepare but also incredibly satisfying.

Ingredients:

1 lb salmon, cubed

3 tbsp honey

1 tbsp sriracha

2 tbsp soy sauce (or tamari for gluten-free)

1 tbsp rice vinegar

1 tbsp oil

Rice, avocado, cucumber, and edamame for serving

Optional: sesame seeds, red pepper flakes

Directions:

Prepare the Marinade: In a bowl, whisk together honey, soy sauce, sriracha, and rice vinegar until well combined. This sweet and spicy marinade will infuse the salmon with fantastic flavor.

Marinate the Salmon: Place the salmon cubes in the bowl with the marinade, ensuring they are well-coated. Allow the salmon to marinate for at least 20 minutes. This step is crucial for maximizing flavor.

Cook the Salmon: Heat oil in a skillet over medium heat. Add the marinated salmon cubes and cook for 2-3 minutes on each side, or until they are cooked through and golden brown.

Thicken the Marinade: Pour the remaining marinade into the skillet with the salmon. Let it cook for an additional minute or until the sauce has thickened to a glossy glaze.

Assemble the Bowls: Serve the glazed salmon over a bed of rice. Top with fresh avocado slices, edamame, and cucumber. For added crunch and flavor, garnish with sesame seeds and red pepper flakes if desired.

Serving Tips:

Fresh and Flavorful: Serve the Honey Sriracha Salmon Bowls immediately after cooking for the best taste and texture. The salmon is at its peak flavor and tenderness right after cooking.

Customizable Toppings: Customize your bowls with additional toppings such as pickled ginger, sliced radishes, or a sprinkle of chopped cilantro to enhance flavor and add freshness.

Pairing Options: Complement the dish with a side of steamed or roasted vegetables for extra nutrition. A simple green salad with a light vinaigrette also pairs well.

Serving Containers: For meal prep, divide the salmon, rice, and vegetables into individual airtight containers. This makes it easy to grab a ready-to-go meal for lunch or dinner.

Storage Tips:

Refrigeration: Store leftover Honey Sriracha Salmon Bowls in an airtight container in the refrigerator. They will keep well for up to 3-4 days.

Freezing: If you want to freeze the salmon, it’s best to store it separately from the rice and vegetables. Place the cooked salmon in a freezer-safe container or bag and freeze for up to 2 months. Reheat it thoroughly before serving.

Reheating: To reheat the salmon, you can use a microwave or skillet. For the microwave, heat in 30-second intervals until warmed through. In a skillet, reheat over medium heat until the salmon is heated to your liking.

Avoid Overcooking: When reheating, be careful not to overcook the salmon as it can become dry. It’s best to reheat just until warmed through to maintain its tender texture.

Assemble Before Serving: If you’re storing the meal for later, keep the rice, salmon, and veggies separate until you’re ready to eat. This helps prevent the rice from becoming soggy and maintains the freshness of the vegetables.

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FAQs:

Can I use a different type of fish for this recipe?

Yes, you can substitute the salmon with other types of fish such as trout, cod, or tilapia. Adjust the cooking time based on the thickness of the fish to ensure it’s cooked through.

How can I make this recipe gluten-free?

To make this recipe gluten-free, simply use tamari instead of soy sauce. Be sure to check that all other ingredients, including the sriracha and rice vinegar, are gluten-free as well.

Can I prepare this meal in advance?

Yes, you can prepare the Honey Sriracha Salmon Bowls in advance. Marinate the salmon up to 24 hours ahead of time and store it in the refrigerator. Cook the salmon just before serving. For meal prep, store the cooked salmon, rice, and vegetables separately to maintain freshness and prevent sogginess.

How do I store leftovers?

Store leftover Honey Sriracha Salmon Bowls in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze it, keep the salmon, rice, and vegetables in separate freezer-safe containers. Reheat thoroughly before serving, either in the microwave or a skillet. Avoid reheating multiple times to keep the salmon from becoming dry.

Conclusion:

Honey Sriracha Salmon Bowls are not only a feast for the taste buds but also packed with nutrients. The combination of protein-rich salmon, fiber-filled edamame, and fresh veggies makes this a well-balanced meal perfect for any night of the week. Whether you’re preparing a quick dinner or prepping meals for the week ahead, this dish is sure to become a family favorite.

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