
Sriracha Honey Glazed Salmon & Avo Bowl
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Made by Georgia May
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A delicious way to fuel your day. Perfect to help you meal prep lunch or dinner when you want something quick, fresh, and bold.
Ingredients:
Directions
- Cut the salmon into bite‑sized cubes. Mix all the marinade ingredients together (sriracha, honey, soy sauce, sesame oil) and toss with the salmon. If you can, marinate for 1 hour; if not, you can cook it right away.
- Preheat your air fryer or oven to 220 °C (428 °F). Cook the salmon for about 8 minutes, until it’s golden and slightly charred.
- Cut the avocado and cucumber into cubes, and finely dice the spring onions and coriander. Toss them together in a bowl with lime juice, sesame oil, and a pinch of salt.
- Stir together the ingredients for the sriracha yogurt sauce (Greek yogurt, sriracha, lime juice, honey, salt) and adjust the seasoning to taste.
- Prepare the sticky rice according to the package instructions.
- Divide the rice between two bowls. Top with the salad and salmon, then drizzle with the sriracha yogurt sauce. Finish with a sprinkle of sesame seeds and sliced fresh red chili for an extra kick.
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