Salmon is cooked in a delicious soy, ginger sauce then served over a bed of rice with creamy avocado, crunchy cucumbers, edamame and a spicy sriracha mayo to tie it all together. A perfect weeknight meal that comes together in under 30 minutes.
2 cups basmati rice, cooked according to package directions
4 6 ounce salmon fillets
1/3 cup low sodium soy sauce
3 tablespoons honey
2 teaspoons sesame oil
1/2 tablespoon grated ginger
2 teaspoons chili-garlic sauce (or Sriracha)
5 cloves garlic, minced
2 avocados, sliced
2 Persian cucumbers, thinly sliced
3 green onions, sliced
1 cup cooked and shelled edamame
2 carrots, grated
1/2 cup Kraft Real Mayo
2 tablespoons sriracha sauce
1 tablespoon lime juice
salt and pepper to taste
Optional garnishes: toasted sesame seeds and sliced Fresno chili peppers
- In a large bowl, combine the soy sauce, honey, sesame oil, grated ginger, chili-garlic sauce, and minced garlic.
- Add the salmon and marinade for 30 minutes.
- Preheat the oven to 400 degrees F and line a baking sheet with foil.
- Remove the salmon fillets from the mariade and place onto the baking sheet. Brush the tops with the remaining marinade. Bake the salmon for 12-15 minutes until cooked through.
- Alternatively, you can cube the salmon prior to marinating and cook in the sauce on a skillet over medium-high heat for 8-10 minutes.
- Prepare the sriracha mayo by combining the mayo, sriracha sauce, lime juice, salt and pepper in a small bowl. Stir until incorporated. Add salt and pepper to taste.
- Assemble the bowls by layering the cooked rice, salmon, sliced cucumbers, cooked edamame, grated carrots.
- Garnish the bowls with sliced green onions, sesame seeds, Fresno Chili peppers and a drizzle of the sriracha mayo.