Hot Honey Salmon Bowls
Hot honey salmon bowls are sweet, spicy and addictive. Jasmine rice is piled high with sweet potatoes, pineapple and hot honey salmon. The bowls are topped with crispy coconut, garlic and jalapeno. So delicious!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
- 4 6 oz salmon filets
- 3 T mayo
- 1/2 tsp ground mustard
- 1/4 cup hot honey
- salt and pepper to taste
- 1 cup jasmine rice prepared according to package
- 1 pineapple sliced
- 2 T olive oil
- 3 sweet potatoes medium sized, peeled and diced
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 cup honey
- 5 garlic cloves sliced
- 1 jalapeno thinly sliced
- 1/2 cup unsweetened coconut flakes
Preheat oven to 375. Line a baking sheet with parchment paper. Chop pineapple, sweet potatoes, garlic and jalapeno. Set aside.Place salmon on baking sheet. Season with salt and pepper. Mix mayo, ground mustard and hot honey in a bowl. Spoon over the salmon on both sides. Bake for 10 minutes.
Move pan to the lowest rack and set oven to low broil. Broil salmon for 6 minutes. Remove salmon from the oven and brush with extra glaze from the bottom of the pan.
While the salmon is cooking prepare the rest of the ingredients.
Cook rice according to package directions.
Heat 2 T olive in a pan over medium heat and add chopped sweet potatoes. Add cinnamon and smoked paprika and stir to coat. Cover and let cook for about 15 minutes or until softened. Add honey and stir. Allow to cook 2 minutes longer. Remove to a plate.
Add the pineapple to same pan. Cook 2-3 minutes per side until caramelized. Remove to plate with sweet potatoes.
Add coconut, garlic and jalapeno to the pan and sauté until the coconut turns golden. About 5 minutes.
To serve add rice to a bowl and top with salmon filet, sweet potatoes, pineapple, crispy coconut, and extra hot honey. Enjoy!
Keyword hot honey, rice bowl, salmon