Hot Honey Salmon Bowl Recipe
What You Will Need
Ingredients
- 4 (4-6 oz.) salmon filets, cut into bite-size chunks
- 6 Tbsp. extra virgin olive oil, divided
- 1 tsp. smoked paprika
- kosher salt and black pepper
- 1 bunch asparagus, ends trimmed
- 3-4 cups cooked rice, for serving
- creamy ranch, for serving
- Lee Kum Kee Panda Brand Dipping Soy Sauce, for drizzling
- ---Avocado Salsa---
- 2 avocados, diced
- 1 serrano or jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 2 Tbsp. chopped fresh dill
- 1/2 cup crumbled feta cheese
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. lemon juice
- 1/3 cup toasted seeds
Sauce Mix
- 3 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 tsp. cayenne pepper
- 3/4 tsp. chipotle chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
Made with
Lee Kum Kee products
How to make it
-
Preheat the oven to 450° F. On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, paprika, salt, and pepper. Arrange in a single layer. On the other side of the pan, add the asparagus. Toss with 1 tablespoon olive oil, salt, and pepper. Roast 10-15 minutes or until the salmon is just undercooked to your liking. -
Meanwhile, make the hot honey. In a sauce pot, warm together the honey, Lee Kum Kee Sriracha Chili Sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.
-
Spoon some of the hot honey over the salmon. Switch the oven to broil and broil until lightly charred and crispy. Spoon over additional hot honey, to your taste.
-
To make the salsa, combine all avocado salsa ingredients in a bowl and season with salt, gently tossing.
-
Arrange the salmon and asparagus over bowls of rice. Top with salsa. Add ranch on the side and drizzle with Lee Kum Kee Panda Brand Dipping Soy Sauce.
You May Also Like
French Onion Soup Puffs Recipe with Hoisin Sauce
- Difficulty
40 mins
0
Braised Meatballs with Tomato Sauce and Cola
- Difficulty
23 mins
2
Pumpkin Pie Crisp
- Difficulty
65 mins
0