Sweet, spicy, and oh-so-easy! This delightful combination offers a tantalizing experience that is both simple and delicious!

Prep 10 min | Cook 14 min | Total 24 min | Serves 2

SALMON

• (2) 4-6 oz salmon filets (I used pre-seasoned blackened)

SALMON SAUCE

• 1.5 tbsp. low sodium soy sauce
• 1 tbsp. honey
• 1 tbsp. sriracha
• 1 tsp. lemon juice
• 1 tsp minced garlic
• 1.5 tbsp. water

BOWLS

• 1 cup cooked white rice
• 1/2 avocado
• 1/2 cucumber sliced
• 1/2 cup edamame cooked

SALMON DRESSING (sriracha mayo alt)

• 4 dashes franks red hot sauce
• 1/3 cup plain Greek yogurt
• 1 tbsp. honey
• 3 dashes low sodium soy sauce

INSTRUCTIONS

1. Preheat your oven to 450, while your oven is preheating take a sheet pan and cover with foil.
2. Lay your salmon on the lined tray and put into heated oven for 14 min.
3. Boil your rice and your edamame. (should be done around the same time as your salmon)
4. Cut the salmon into 1″ cubes. (If your salmon has skin I recommend taking it off)
5. Whisk together all of your ingredients for the salmon sauce in a bowl.
6. Assemble the bowls with the rice on the bottom, then add the cooked salmon. Add your salmon sauce overtop both rice and salmon.
7. Mix up your sriracha mayo alternative dressing.
8. Next add your avocado, cucumber, and edamame. Top with the salmon dressing.
9. Sprinkle with red pepper flakes and sesame seeds and enjoy!

Serving: 1 Bowl – Calories: 522 – Carbs: 41g – Protein: 43g

Thank you so much for taking the time to look at this recipe! This is a little twist off Eat With Clarity by Claire Cary.

I hope everyone had a safe and happy Thanksgiving! New winter recipes dropping soon!

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