Description

Sticky honey-glazed salmon cubes served over brown rice with a fresh cucumber-avocado salad and creamy paprika mayo sauce. A quick, balanced, and flavor-packed healthy dinner.

Ingredients

Scale

4 (4-6 ounce) skinless salmon filets, cut into cubes
2 Tablespoons avocado oil
3 Tablespoons honey
1 Tablespoon soy sauce or tamari
1 Tablespoon sriracha
2 cups cooked brown rice
1 medium avocado, cubed
1 cup diced cucumber
1 Tablespoon olive oil
1/2 cup finely chopped cilantro
1 Tablespoon fresh lime juice
2 teaspoons honey
1/3 cup light mayo
1 Tablespoon lime juice
1/2 teaspoon paprika (smoked or regular)
1/4 teaspoon cumin
1 teaspoon honey

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Instructions

Preheat oven to 425°F (220°C).
In a bowl, toss cubed salmon with avocado oil, 3 Tbsp honey, soy sauce, and sriracha.
Arrange salmon in a single layer on a baking sheet. Roast for 10 minutes.
Switch oven to broil and broil salmon for 2-3 minutes until crispy and glazed.
Whisk all paprika mayo sauce ingredients in a small bowl. Set aside.
In a medium bowl, combine avocado, cucumber, olive oil, cilantro, 1 Tbsp lime juice, and 2 tsp honey. Toss gently.
Assemble bowls: Start with brown rice, top with salmon, then cucumber-avocado salad. Drizzle generously with sauce.

Notes

For a gluten-free version, use tamari. For a Low-FODMAP option, substitute honey in the glaze with maple syrup and use a garlic-free mayo.
Do not overcrowd the baking sheet to ensure the salmon roasts instead of steams.
The cucumber salad is best made fresh but veggies can be pre-chopped.
Store components separately in the fridge for up to 3 days for meal prep.

Nutrition

Serving Size: 3 servings
Calories: 580
Sugar: 18g
Sodium: 580mg
Fat: 28g
Saturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 6g
Protein: 34g
Cholesterol: 85mg