Instructions
Step 1. In a bowl, combine the olive oil, soy sauce, honey, garlic powder, paprika, salt, and black pepper.
Step 2. Add the salmon cubes and toss gently to coat. Let marinate for 15 minutes.
Step 3. Heat a large skillet over medium-high heat.
Step 4. Add the salmon cubes in a single layer and cook for 2–3 minutes per side until caramelized and cooked through.
Step 5. Remove the salmon from the skillet and set aside.
Step 6. In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
Step 7. Divide the cooked rice evenly among serving bowls.
Step 8. Arrange the shredded lettuce, sliced avocado, cucumber, and diced mango around the rice.
Step 9. Top each bowl with the cooked salmon cubes.
Step 10. Drizzle the dressing evenly over the bowls.
Step 11. Season with additional black pepper if desired.
Step 12. Serve immediately and enjoy.
Storage and Reheating Tips
Store the salmon, rice, and fresh toppings separately in airtight containers in the refrigerator for up to 3 days.
Keep the avocado separate and slice just before serving to prevent browning.
Reheat the rice and salmon gently in the microwave or skillet until warmed through.
Add the fresh vegetables, mango, and dressing after reheating.
For the freshest flavor and texture, assemble the bowls just before serving.
Continue on the next page