Hot Honey Salmon Bowls

Recipe adapted from Dishing Out Health.

Ingredients:

Salmon Marinade:

• 3 TBSP rice wine vinegar
• 2 TBSP soy sauce
• 2 TBSP soy sauce
• 2 TBSP Sriracha
• 1 tsp. granulated garlic
• 1 – 1 1/2 lbs. salmon, cut into 1-inch cubes

Coconut Lime Rice:

• 1 c. jasmine rice, rinsed, rinsed
• 1 (13.5-oz.) can lite coconut milk
• 1/2 c. water
• 3/4 tsp. salt
• Zest of 1 lime (reserve juice for mango salad)

Mango Cucumber Salad:

• 1/2 c. red onion, thinly sliced
• 2 TBSP rice wine vinegar
• 1/4 tsp. salt (plus more to taste)
• 1 mango, peeled and thinly sliced (or 16 oz. frozen mango chunks, defrosted)
• 2 Persian cucumbers, thinly sliced
• 1 avocado, peeled and cubed, optional
• 1/3 c. cilantro, chopped
• 2 – 3 TBSP mint, chopped
• 1 – 2 TBSP fresh lime juice (from 1 lime)

Directions:

1. Marinate Salmon: In a large mixing bowl, combine rice vinegar, tamari, honey, sriracha, and granulated garlic; whisk to combine. Transfer 2 TBSP of marinade to a small bowl. (This will be reserved for drizzling over the salmon once cooked.) Add salmon cubes to the large bowl of marinade and gently toss to coat. Let sit at room temperature for 15 to 20 minutes while you move onto the rice.
2. Cook Rice: Combine rinsed rice, coconut milk, water, and kosher salt in a medium saucepan cover and bring to a boil over high heat; then once boiling, reduce heat to low, and gently simmer for 15 minutes, until the rice is tender and liquid is absorbed.  Remove the pot from the heat and let stand 10 minutes, covered. Remove lid and stir in lime zest.
3. Pickle Onions (for mango salad): In a small bowl add onions, 2 TBSP of seasoned rice vinegar, and 1/4 tsp. kosher salt. Toss to combine, and let sit for 10 to 15 minutes to soften.
4. Bake Salmon – Option 1: Preheat oven to 450F. Line a baking sheet with foil and spray with cooking spray. Arrange cubes of marinated salmon. Discard remaining marinade. Bake for 10-12 minutes.
5. Air Fry Salmon – Option 2: Preheat the air fryer to 400F. Arrange the marinated salmon pieces in a single layer and air fry for 8 minutes, until nicely caramelized.
6. Mix Mango Salad: In a serving bowl add mango, cucumbers, avocado, cilantro, mint, pickled onion mixture, and 1 to 2 TBSP fresh lime juice (from the lime you zested in the rice); toss to combine. Taste and adjust seasoning
7. Assemble Bowls: Spoon coconut lime rice into bowls and top with hot-honey salmon and mango salad. Drizzle reserved hot honey sauce over salmon.