Description
A vibrant fusion of Asian-inspired flavors with honey-caramelized salmon, zesty avocado, crisp cucumber, and smoky paprika-lime sauce over nourishing brown rice. Balanced, satisfying, and perfect for wellness-focused meals.
Ingredients
4 6-ounce salmon fillets
2 tablespoons olive oil
3 tablespoons honey
2 tablespoons soy sauce (full or low sodium)
1 teaspoon sriracha
1/2 teaspoon smoked paprika (for glaze)
2 cups cooked brown rice
1 ripe avocado (sliced)
1/2 English cucumber (sliced)
1/4 cup chopped cilantro
2 tablespoons lime juice
3 tablespoons mayonnaise (plain)
1 teaspoon smoked paprika (for sauce)
1 clove garlic (minced)
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Pat salmon dry and season with salt and pepper
Heat olive oil in an oven-safe skillet over medium heat
Sear salmon for 2-3 minutes per side, then transfer to oven
Mix honey, soy sauce, sriracha, and smoked paprika into a bowl
Brush half the glaze on salmon midway through baking (15-18 minutes total)
In a separate bowl, whisk mayonnaise, smoked paprika, lime juice, and garlic for sauce
Assemble bowls: brown rice base, salmon slices, avocado, cucumber, and drizzle with paprika sauce and remaining glaze
Notes
Substitute quinoa or cauliflower rice for lower-carb option
Adjust sriracha to taste
Store leftovers in airtight containers for 2-3 days
For lunch version, omit salmon and use marinated tofu
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg