Description
A vibrant American dish pairing honey-kissed salmon with herb-laced brown rice, creamy avocado, and tangy lime. This quick, customizable bowl combines smoky paprika mayo and zesty sriracha glaze for a flavorful, protein-rich meal perfect for weeknights.
Ingredients
4 (4-6 oz) skinless salmon fillets, cubed
2 tablespoons avocado oil
3 tablespoons honey
1 tablespoon soy sauce or tamari (gluten-free for GF option)
1 tablespoon sriracha
1 1/2 cups uncooked brown rice
2 cups chopped mixed greens or romaine
1 cup sliced cucumber
1/2 avocado, sliced
1/4 cup mayonnaise
1 teaspoon smoked paprika
Zest and juice of 1 lime
1 tablespoon fresh cilantro, chopped
Black sesame seeds (optional, for garnish)
Cooked quinoa or edamame (optional addition)
Instructions
Preheat oven to 400°F (200°C)
In a bowl, mix salmon cubes with 1 tablespoon avocado oil, honey, soy sauce, and sriracha
Spread salmon on a baking sheet and roast for 12-15 minutes
While salmon cooks, cook brown rice according to package instructions
eWhisk mayonnaise, paprika, 1 teaspoon lime zest, and 1 tablespoon lime juice for dressing
Toss rice with 2 tablespoons olive oil and 1 tablespoon lime juice; stir in cilantro
Assemble bowls with rice base, salmon, sliced avocado, cucumber, greens, and paprika mayo
Top with quinoa/edamame if using, extra lime wedges, and black sesame
Notes
For gluten-free: use tamari instead of soy sauce
Adjust sriracha to taste (start with 1/2 tbsp for milder flavor)
Make 1-hour ahead: store rice and veggies in airtight containers with lemon slices to maintain freshness
Can substitute farro for brown rice if preferred
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Roasting
- Cuisine: American fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 100mg