Description
A simple and satisfying weeknight dinner featuring pan-seared salmon with a sweet-savory glaze, served over fluffy brown rice and fresh veggies.
Ingredients
Main Ingredients
- 2 fillets Salmon (Use skinless fillets)
- 1 cup Brown Rice (Quinoa or cauliflower rice can be substituted)
- 1 fruit Avocado (Ensure it’s ripe for best texture)
- 1 cup Cucumber (Any variety, especially English cucumber)
For the Glaze
- 3 tablespoons Honey (Maple syrup can be used as a vegan alternative)
- 2 tablespoons Soy Sauce (Tamari is a gluten-free option)
- 1 teaspoon Sriracha (Adjust amount for desired heat)
For the Dressing
- 1 tablespoon Light Mayo (Plain yogurt can be used for lighter option)
- 2 tablespoons Olive Oil (Extra virgin recommended)
- 2 tablespoons Lime Juice (Fresh lime is best)
- 1 teaspoon Paprika (Adds color and smokiness)
For Cooking
- 2 tablespoons Avocado Oil (Can be substituted with olive oil)
- 2 tablespoons Cilantro (Can substitute with parsley)
Instructions
Preparation
- Start the rice: Put 1 cup brown rice and 2 cups water in a pot. Bring to a boil, lower heat, cover, and simmer for 35 to 40 minutes until tender. Fluff with a fork.
- Make the glaze: In a small bowl mix 3 tablespoons honey, 2 tablespoons soy sauce, and 1 teaspoon sriracha. Stir until smooth and taste to adjust heat.
- Slice 1 cup cucumber into thin rounds or half-moons. Halve and slice 1 avocado just before serving. Chop 2 tablespoons cilantro.
- Whisk together 1 tablespoon light mayo, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon paprika, and a pinch of salt. Stir in half the cilantro.
Cooking
- Heat a large skillet over medium-high heat and add 2 tablespoons avocado oil. Pat the salmon dry and lightly season with salt. Sear the fillets for 3 to 4 minutes per side until golden.
- Pour the honey-soy glaze into the pan in the last minute. Spoon it over the salmon to caramelize slightly, then remove from heat and let it rest.
Assembly
- Divide rice between bowls and top with salmon, cucumber, avocado, and drizzle the mayo-lime dressing. Sprinkle remaining cilantro over the top.
Notes
Store leftover salmon and rice in airtight containers in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of water. Do not freeze glazed salmon, but you can freeze the cooked rice and glaze separately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: American, Healthy