Description
A balanced and vibrant meal featuring honey-glazed salmon on a bed of nutty brown rice, paired with creamy avocado, fresh cucumbers, and a zesty cilantro-lime dressing.
Ingredients
2 salmon fillets (6 oz each)
1 cup uncooked brown rice
1/2 cup honey
2 tbsp soy sauce (or tamari for gluten-free)
1 tsp sriracha (or chili flakes for heat)
1/2 tsp ground ginger
1 clove garlic, minced
1 ripe avocado, sliced
1/2 English cucumber, sliced
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 tbsp olive oil
Sea salt and black pepper to taste
Instructions
Rinse and drain the brown rice, cook in a rice cooker or pot with 1.5 cups water until tender (40-50 mins).
In a bowl, mix honey, soy sauce, sriracha, ginger, and garlic to create the glaze.
Preheat oven to 400°F (200°C). Place salmon fillets on a baking sheet, season with sea salt and pepper, then coat evenly with the glaze.
Bake the salmon for 15-20 mins until flaky and caramelized.
Meanwhile, prepare the cilantro-lime dressing by whisking lime juice, olive oil, and chopped cilantro.
Assemble bowls with cooked brown rice, baked salmon, avocado slices, cucumber, and drizzle the dressing over the top.
Notes
For a quick version, use pre-cooked brown rice. Substitute tamari for soy sauce. Adjust sweetness/spice in the glaze as needed. Leftovers can be stored in the fridge for 2-3 days.