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
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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.
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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.
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To make the salsa, combine all avocado salsa ingredients in a bowl and season with salt, gently tossing.
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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.
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