Go Back

Sriracha Honey Salmon Bowls

Print Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb salmon
  • 2 tbsp honey
  • 2 tbsp srircha
  • 2 tbsp coconut aminos (or low-sodium soy sauce)
  • Splash lime juice
  • Salt and pepper to taste
Coconut rice
  • 1 cup Jasmine (or brown) rice rinsed and drained
  • 1/2 cup canned coconut milk
  • Pinch salt

Method
 

For the salmon:
  1. Mix the honey, sriracha, coconut aminos, lime juice, salt and pepper in a small bowl until combined.
  2. Pour onto the salmon and spread to coat the entire surface.
  3. Place into the air fryer (over oven) and air fry at 400 degrees F for 15 minutes. Serve over coconut rice.
For the coconut rice:
  1. Boil 1.5 cups of water and 1/2 cup canned coconut milk in a medium saucepan with a dash of salt.
  2. Add the rice to the saucepan. Once the water comes back to a boil, reduce the heat to low, cover, and let simmer for 15 minutes.
  3. Remove from the heat, keep the lid on and let sit for 10 minutes. Fluff the rice with a fork.
Assembly:
  1. Place a serving of coconut rice into a bowl. Add the salmon over top.
    I like to serve this with sliced avocado, chopped mango and roasted vegetables of choice - sweet potato, broccoli and red bell pepper.