Name: Chili Honey Garlic Salmon Bowls
Prep time: 20 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 24 oz salmon fillets; ½ tsp ground ginger; 1 tsp chipotle powder; ¼ tsp chili flakes; 4 tbsp extra virgin olive oil; 3 cup broccoli florets; ⅓ cup tamari; 3 tbsp honey; 6 cloves garlic; 3½ tbsp chili paste; 2 tbsp green onions; 1 tbsp toasted sesame oil; ½ cup mayo; 1½ tbsp gochujang; 3 cup cooked rice; 1 whole avocado; 1 tbsp sesame seeds

1

Heat oven to 450 degrees Fahrenheit and lightly oil a sheet pan. Season salmon chunks with ground ginger, chipotle powder, and chili flakes. Toss with olive oil and arrange on one side of the pan. Place broccoli florets on the other side, drizzle with olive oil, and season with salt and pepper. Bake until the salmon reaches your preferred doneness.

Roast salmon and broccoli

24 oz salmon fillets (cut into bite-sized chunks)

½ tsp ground ginger

1 tsp chipotle powder (or cayenne)

¼ tsp chili flakes (to taste)

4 tbsp extra virgin olive oil (divided)

3 cup broccoli florets

2

Whisk together tamari, honey, chopped garlic, ground ginger, chili paste, green onions, and sesame oil.

⅓ cup tamari (or soy sauce)

3 tbsp honey

6 cloves garlic (chopped)

1 tsp ground ginger

3½ tbsp chili paste (gochujang or sambal)

2 tbsp green onions (chopped)

1 tbsp toasted sesame oil

3

Stir together mayo, gochujang, and honey until smooth.

½ cup mayo

1½ tbsp gochujang

2 tsp honey

4

Remove the broccoli from the pan and set aside. Pour the honey garlic sauce over the salmon and toss to coat. Return to the oven for a few more minutes to let the sauce caramelize.

Glaze salmon

5

Divide rice among bowls. Top with glazed salmon, roasted broccoli, and sliced avocado. Drizzle with the spicy cream sauce and sprinkle with sesame seeds and green onions.

3 cup cooked rice (coconut rice recommended)

1 whole avocado (sliced)

1 tbsp sesame seeds

Chili Honey Garlic Salmon Bowls

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Instructions

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