Broiled Salmon Rice Bowls With Cucumber And Avocado

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Fish · pescatarian, dairy-free, high-protein

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Ingredients

• 1 1/2 lb, skin on salmon fillets
• 4 cups cooked microwave white rice
• 1 large, sliced thin cucumber
• 1, sliced avocado
• 1 tbsp mayonnaise
• 1 tbsp soy sauce
• 1/2 tbsp honey
• 2, sliced scallions
• 1/2 tbsp vegetable oil
• 1, cut in wedges lime
• 1 tsp sriracha or hot sauce

Method (tap to check — screen stays awake)

1. Heat the broiler with a rack 6 inches from the element and line a sheet pan with foil. Stir the soy sauce, honey and oil together.
2. Lay the salmon skin-side down, brush it with the glaze, and broil 8 to 10 minutes without turning - it is done when the thickest part flakes and the surface is lacquered and lightly charred at the edges.
3. Warm the rice and whisk the mayonnaise with the hot sauce and a squeeze of lime into a spicy drizzle.
4. Break the salmon into big pieces straight off the pan and build bowls with rice, cucumber, avocado, scallions and the spicy mayonnaise.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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