1.5poundsSalmonskin removed and cut into bite-sized pieces
2tablespoonsAvocado Oil
2tablespoonsHoney
3tablespoonsSriracha
0.25cupLow Sodium Soy Sauceor substitute coconut aminos or tamari
2cupsRicecooked
For the Cucumber Avocado Salad
2unitsPersian Cucumbersfinely diced
1unitAvocadofinely diced
0.25cupCilantro
1unitLimejuiced
1tablespoonHoney
For the Spicy Sauce
1cupCottage Cheese
1unitLimejuiced
0.25cupSriracha
2teaspoonsCumin
0.5teaspoonOnion Powder
1teaspoonSmoked Paprika
1tablespoonHoney
Instructions
Preparation
Preheat your oven to 400 F.
Remove the skin from the salmon filet and chop it into cubes.
Add the salmon chunks to a bowl alongside the avocado oil, honey, sriracha, and soy sauce, and toss to fully combine.
Line a baking sheet with parchment paper and transfer the salmon to it.
Transfer the baking sheet into the oven and allow the salmon to cook for 10-11 minutes. Turn on the broiler at the end for another 1-2 minutes.
While the salmon is cooking, prepare the rice according to the package instructions and set it aside.
Prepare the spicy sauce by adding all of the sauce ingredients to a blender and blend until smooth and creamy.
Prepare the cucumber avocado salad by adding the Persian cucumbers, avocado, cilantro, lime juice, and honey to a bowl and toss well.
Once the salmon is done, remove it from the oven.
Prepare the salmon bowls by adding the rice first, followed by the salmon pieces, then the cucumber avocado salad. Drizzle the spicy sauce on top, then serve and enjoy!
Notes
This recipe is a perfect high-protein meal the whole family will enjoy.