Description
A quick, protein-packed bowl featuring pan-seared salmon with a spicy honey glaze, served over jasmine rice with crisp cucumber and creamy avocado for a balanced, restaurant-quality meal in 25 minutes.
Ingredients
4 salmon fillets (6oz each)
1/4 cup sriracha
1/3 cup wildflower honey
2 tbsp soy sauce (regular or gluten-free)
1 tbsp lime juice
2 cups cooked jasmine rice
1 sliced cucumber
1 diced avocado
1 tbsp toasted sesame seeds
2 sliced green onions
Instructions
Whisk the sriracha, honey, soy sauce, and lime juice in a small bowl until smooth
Season the salmon fillets with salt and pepper
Heat a skillet over medium-high heat with a neutral oil (e.g., avocado oil)
Sear the salmon for 4 minutes per side until golden
Add the glaze to the skillet during the final 2 minutes of cooking
Assemble bowls by layering rice, salmon, cucumber slices, avocado, and drizzles of remaining glaze
Sprinkle with sesame seeds and green onions before serving
Notes
Ensure salmon is patted dry before searing for optimal browning.
For a richer texture, add half an egg yolk to the glaze.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Substitute jasmine rice with quinoa or brown rice for a whole-grain option.
- Prep Time: 10
- Cook Time: 15
- Category: Healthy Lunch Ideas for Work & School
- Method: Pan-searing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 20g
- Sodium: 650mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g