Print

Hot Honey Salmon Bowls

Close up of Hot honey salmon bites in a white bowl with white rice, avocado slices, string beans, edamame and is garnished with sesame seeds.

Crispy roasted salmon tossed with a spicy honey tamari sauce. Assemble the bowls with rice, avocado and string beans (or another favorite green vegetable),

Ingredients

Scale
  • 1 pound of salmon
  • 2 tablespoons low sodium tamari
  • 1 1/2 tablespoons of hot honey
  • 1 teaspoon of chili sauce or sriracha (optional)
  • 1 cup edamame 
  • 2 cups cooked white or brown jasmine rice 
  • 2 cups of steamed green beans or other green vegetable (asparagus or bokchoy)
  • avocado
  • sesame seeds, for garnish

For the cashew sauce: 

  • 1 cup of cashews
  • 1 garlic clove
  • 3/4 cup of water
  • 1 tablespoon of hot honey
  • 1 teaspoon of chili sauce or sriracha 
  • 1/2 teaspoon salt

Instructions

  1. If making cashew sauce – four hours in advance, soak the cashews. 
  2. If making rice, prepare rice according to package directions and set aside. 
  3. Preheat the oven to 450 degrees. Use convection setting if available. 
  4. Remove the skin from the salmon. Cut into 1 inch cubes and set aside. 
  5. In a medium sized bowl, add the tamari, hot honey and additional chili or sriracha sauce. Mix well. Add the salmon and coat. 
  6. Let the salmon marinate for at least 10 minutes (or up to four hours).
  7. When ready to cook, place the salmon on a foil-lined sheet pan. Cook in oven for 7 minutes. See notes for air fryer.
  8. While salmon is cooking, prepare the cashew sauce. Drain the cashews. In a high-speed blender, blend cashews, 3/4 cup of filtered water, garlic clove, 1 tablespoon of hot honey, 1 teaspoon of chili sauce or sriracha (add more if you would like it spicer) and salt. 
  9. Remove salmon and assemble bowls with rice, vegetable and edemame. Garnish with sesame seeds. Serve with spicy cashew sauce. 

Notes

If you would like to use an air fryer, preheat to 400 degrees. Cook at 400 for about 6-7 minutes.