Hot Honey Salmon Bowl Recipe
Sticky Rice, Asparagus, Avocado Salsa, Feta, Pumpkin Seeds, Cilantro
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Ingredients
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Sticky Rice
Asparagus
Avocado Salsa
Salmon
Toppings
Method
Sticky Rice
- 1
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.
Asparagus
- 2
Prepare the Asparagus
Preheat the oven to 425°F (220°C). Trim the asparagus ends and place the spears on a baking sheet. Drizzle with olive oil, salt, and black pepper. Toss to coat evenly. Roast in the oven for about 15 minutes or until tender and slightly browned.
Avocado Salsa
- 3
Make the Salsa
In a medium bowl, combine diced avocados, halved cherry tomatoes, finely chopped red onion, lime juice, chopped cilantro, and salt. Gently toss to mix, being careful not to mash the avocados. Set aside.
Salmon
- 4
Cook the Salmon
Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Once the pan is hot, place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, then flip the fillets, brush with hot honey, and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
Assembly
- 5
Assemble the Bowl
In serving bowls, layer the sticky rice at the bottom. Top with roasted asparagus, avocado salsa, and the cooked salmon. Sprinkle crumbled feta cheese and pumpkin seeds on top. Garnish with additional cilantro if desired.