Hot Honey Salmon Bowls with Herby-Ranch Sauce
The best thing I ate this week - this Hot Honey Salmon Bowls with Herby-Ranch Sauce. It was fun, sauce-y (a big plus at our house), and really delicious. And such a fun way to enjoy salmon. Let me say it from the jump - it’s the hot honey sauce that is shining star. I would totally make this whole thing again with another white-fish or just cauliflower steaks, and I’m sure tossed in this sauce any “main” would be sauce. The hot honey sauce is sticky and coats the salmon perfectly, and it’s so addicting you’re going to want a generous drizzle of it over the the rice + veggies. The ranch sauce is the perfect creamy, herb-y component to balance it out.
It’s a rice-bowl without the Asian flair, though we still ate it with chop-sticks. Jordan insists, and I kind of love it! Veggies are a straight-up roasted brussel (nothing fancy in this department), fresh avocado, + jalapeño slices. Simple and so good with all the hot honey + ranch vibes going on from the sauces.
Making this was our Friday date-night. A good way to get through some of the salmon on hand - or fish stash is probably the best thing we have hiding in our fridge. It was also a good protein packed dinner to get up fueled for our big Saturday workouts. Sauce we’re light, and my tip is to use the low-fat sour cream and mayo because all the flavor comes from the herbs and spices in the ranch sauce. Plus - the hot honey sauce is primarily a zero cal hot sauce (my favorite - Franks), so it feels indulgent because it’s so sauce-y, and knowing it’s pretty low cal makes the whole experience even better.
Putting check-marks next to this one in the categories of would make again, would make for company, would make for a cozy night in on my own. It was super good, and I’m exited to try incorporating this sauce into some Summer barbecues. We ate this 2 nights in a row, and I’m still drooling over it!
For the ranch
1/2 c. lowfat sour cream
1/4 c. light mayo
1/2 c. (roughly) fresh dill
1/2 c. (roughly) fresh parsley
1/4 c. fresh chives
2 tbsp almond milk
2 tsp Worcestershire
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of cayenne, salt, and pepper
For the hot honey sauce
1/2 c. honey
1/2 c. Frank’s buffalo sauce
1 tsp cayenne
sprinkle of onion powder + garlic powder
For the bowl
2-3 c. Brussel sprouts, trimmed + quartered
2 tbsp EVOO, plus a little extra for the salmon
1/2 tsp. paprika
salt + pepper
Salmon filets, de-boned and cut into chunks
1 avocado, cut into slices
1 jalapeño, thinly sliced
Cooked white rice, cooked to package instructions
Feta cheese + sunflower seeds for drizzling
Start by making the ranch. Get all of the fresh herbs together on a cutting board, and mince. Add to a bowl with the sour cream, mayo, almond milk, Worcestershire + spices, and stir together. Cover and set in the fridge until your ready to eat.
Preheat the oven to 400. Toss the Brussels on a parchment lined baking sheet with a sprinkle of salt + pepper. Roast until tender - about 25 to 35 minutes.
As the Brussels roast, add all of the hot honey ingredients to a saucepan over medium-low heat. Stir and let the sauce heat up slowly.
When the Brussels have cooked, remove from the oven, and increase the oven temperature to 450. On a separate foil lined baking sheet, toss the salmon with a light drizzle of EVOO, paprika, salt + pepper. Place in the oven and cook for 10 minutes. Remove the salmon from the oven and turn on the broiler. Spoon about a quarter of the hot honey sauce over the salmon, toss, and broil for 2-3 minutes. Salmon should be lightly crispy.
To assemble, spoon some of the cooked rice into bowls. Top with salmon, drizzle with a couple spoonfuls of the extra hot-honey sauce, and add cooked Brussels, avocado slices, and jalapeño slices to each bowl. Top with a sprinkle of feta + sunflower seeds, and drizzle with the ranch sauce.
Pro-tip: put your husband or cooking buddy in charge of de-boning the salmon + cooking the rice. That’s how we divided and conquered on this one!
