Hot Honey Crispy Salmon Bowls

rice bowls with salmon & hot honey

Category
Lunch
Cuisine
American
Serves
4 servings
Time
10 minutes
From
Half Baked Harvest

bowlshoneysalmon

Adapted from: https://www.halfbakedharvest.com/hot-honey-crispy-salmon-bowls/

Ingredients

Salmon

  • 4 (4-6 ounce) salmon filets, cut into bite-size chunks
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • kosher salt and black pepper
  • 1 bunch asparagus, ends trimmed
  • 3-4 cups cooked rice
  • creamy ranch, for serving

Hot Honey

  • 1/2 cup honey
  • 2-3 tablespoons hot sauce
  • 1-3 teaspoons cayenne pepper
  • 3/4 teaspoon chipotle chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Avocado Salsa

  • 2 avocados, diced
  • 1 serrano or jalapeño, sliced
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons chopped fresh dill
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/3 cup toasted seeds, pumpkin, sesame, sunflower, etc.

Instructions

Hot Honey

  1. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.

Salmon

  1. Preheat the oven to 450° F.
  2. 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.
  3. Roast 8-10 minutes or until the salmon is just undercooked to your liking.
  4. Spoon some of the hot honey over the salmon.
  5. Switch the oven to broil and broil until lightly charred and crispy.
  6. Spoon over additional hot honey, to your taste.

Salsa

  1. Combine all ingredients in a bowl and season with salt, gently tossing.

Assembly

  1. Arrange the salmon and asparagus over bowls of rice.
  2. Top with salsa.
  3. Add ranch on the side or drizzle over each bowl.