Asian Salmon Rice Bowls
Ingredients
- 1½ lb wild-caught salmon fillet
- ¼ cup honey
- 3½ Tbsp low-sodium soy sauce, divided
- 2 (8.8-oz) pouches microwavable brown rice
- ½ cup chopped fresh cilantro
- 2 avocados, diced
- 1 English cucumber, thinly sliced
- 3 Tbsp Sriracha mayonnaise
- 1 (0.35-oz) pkg seaweed snacks
Instructions
- Preheat broiler. Place fish on a greased foil-lined baking sheet. Whisk together honey and 1½ Tbsp soy sauce. Brush honey mixture over fish.
- Broil 5 minutes. Brush remaining honey mixture over fish. Broil 5 minutes longer or until fish flakes with a fork. Flake fish into large pieces.
- Meanwhile, heat rice according to package directions. Stir in cilantro and 2 Tbsp soy sauce while warm. Divide among 6 bowls.
- Arrange fish, avocados, and cucumber over rice; drizzle with Sriracha mayonnaise. Serve with seaweed snacks.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
491
|
491
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 29 | 29 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 508 | 508 |
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