Honey Sriracha Salmon Bowls

 This might be my favorite new recipe of the year. Cool cucumbers and avocadoes combined with spicy sriracha-marinated salmon are a great combination. This recipe is also naturally gluten free.

Ingredients

4 4-6 ounce salmon filets

3 Tablespoons soy sauce or tamari sauce

2 Tablespoons honey

2 Tablespoons sriracha

2 tsp. minced garlic

3 Tablespoons water

2 cups white or brown cooked rice

1 avocado

1 cucumber, sliced

1 cup edamame

1/2 cup sriracha mayo

Instructions

Remove the skin from the salmon and cut into 1-inch pieces.

Whisk together soy sauce, honey, sriracha, garlic and water. Add salmon and marinate up to one hour (but at least 20 minutes).

Heat a skillet and add a splash of oil. Add salmon, but not marinade. Cook 2 - 3 minutes on a side until each side is browned. Then, add the marinade and cook until the sauce thickens.

Assemble bowls, by putting a bed a rice on the bottom of each bowl. Then add salmon, avocada, cucumber and edamame. Top with sriracha mayo.

Sprinkle with red pepper flakes and sesame seeds, if desired.

Recipe Source:  Eat with Clarity