hot honey salmon bowls over dill & feta rice
TOTAL TIME: 30 minutes
SERVES: 2-4
Protein
4 4oz pieces salmon
Milk & Dairy
2 oz crumbled feta
Pantry
1 cup rice
1/2 cup honey
2 tbsp valentina sauce
Chili lime seasoning (Trader Joe's or Tajin)
Neutral oil
Produce
1/2 lemon
1 bunch dill
1 cucumber, diced
1 avocado
pre-recipe prep
Dice your cucumber
Slice your avocado
Start your rice. Rinse rice under cold water until the water runs clear. Add to a small pot with 1 1/2 cups water and a pinch of salt. Cover with lid and bring to a simmer over high heat. As soon as it is simmering, reduce to low heat for 15 minutes, keeping the cover on. Once your 15 is up, remove from heat and let sit with the lid still on for another 10 minutes.
Once your time is up, add crumbled feta, chopped dill and a squeeze of lemon juice and fluff with a fork.
Cook your salmon. While your rice cooks, make your salmon. In a small bowl, add 1/4 cup honey, 2 tbsp valeninto hot sauce and 2 tbsp water.
Season salmon pieces generously with chili lime, 1 tsp garlic powder and 1/2 tsp onion powder.
Heat 1 tbsp olive oil in a large frying pan over medium heat. Add salmon, flesh side down and cook for 2-3 minutes. Flip salmon to skin side down, add honey mixture and cook until salmon is cooked through (2-3 more minutes) spooning sauce overtop salmon pieces while it cooks.
Serve. Serve bowls with rice, salmon, diced cucumbers and sliced avocado, drizzling with the remaining sauce.
I highly recommend using Valentina hot sauce over others. I tested various types and Valentina yielded the best flavor.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!