Hot Honey Crispy Salmon Bowls
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
4 (4-6 ounce) salmon filets, cut into bite-size chunks
6 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
salt and black pepper
1 bunch asparagus, ends trimmed
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
3-4 cups cooked rice
creamy ranch, for serving
AVOCADO SALSA
2 avocados, diced
1 serrano or jalapeno, sliced
1/2 cup fresh cilantro, chopped
2 tablespoons chopped dill, fresh
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
Preheat the oven to 450° F.
On a baking sheet, toss the salmon pieces with 3 tablespoons of 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 for 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, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.
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.
To make the salsa. Combine all ingredients in a bowl and season with salt, gently tossing.
Arrange the salmon and asparagus over bowls of rice. Top with salsa. Add ranch on the side or drizzle over each bowl. Enjoy!
Creamy Cilantro-Basil Ranch
In a blender, blend 1/2 cup plain Greek yogurt or sour cream, 1/3 cup mayo, 2 tablespoons buttermilk, 1 cup fresh cilantro, 1/2 cup fresh basil, 1/4 cup fresh chopped chives, 2 teaspoons Worcestershire, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne, and a pinch each of kosher salt and black pepper.
Blend until creamy
