Pammy's Kitchen

Ingredients (Serves 2–3)

• For the salmon
  • 1 lb skinless salmon fillets
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
• For the hot honey glaze
  • 3 tbsp honey
  • 1 tbsp sriracha, or more to taste
  • 1 tbsp rice vinegar (or lemon juice)
  • 1 tsp soy sauce
  • Optional: pinch of red pepper flakes for extra heat

• For the bowls:
  • 1 cup cooked rice (white, jasmine, or sushi rice)
  • 1/2 avocado, sliced
  • 1/2 cup quick pickled red onions (recipe here)
  • 1/2 cup shredded carrots
  • 1/2 cup edamame, steamed
  • Fresh cilantro or green onions, for garnish
  • Sesame seeds, for topping
  • Lime wedges, for serving

Instructions

1. Pat the salmon dry and toss it in olive oil, garlic powder, smoked paprika, salt, and pepper. Let it marinate for 10–15 minutes while you prep the glaze and toppings.

2. In a small saucepan, combine honey, sriracha, rice vinegar, soy sauce, and a pinch of red pepper flakes. Warm over low heat for 2–3 minutes, stirring until slightly thickened and glossy. Set aside.

3. Preheat a nonstick or cast iron skillet over medium heat. Add a bit of oil if needed, then cook the salmon fillet skin-side down (if using skin-on) for 3–4 minutes. Flip and continue cooking for another 2–3 minutes, depending on thickness, until just cooked through and golden. Alternatively, bake the fillet at 425ºF for 10–12 minutes or air fry at 400ºF for 7–9 minutes. I typically airfry!

Once the salmon is cooked, toss it with the warm hot honey glaze to coat. Reserve extra glaze for drizzling.

Assemble the bowls by layering rice, glazed salmon, avocado slices, shredded carrots, edamame, and pickled onions. Drizzle with remaining glaze and top with sesame seeds, fresh herbs, and a squeeze of lime if desired!

Tips:
Elevate your shredded carrots – Makes ~1 cup

1 cup shredded carrots (store-bought or freshly grated)

1 tbsp rice vinegar or lemon juice

1 tsp olive oil or sesame oil

1/2 tsp honey or maple syrup

1/2 tsp fresh grated ginger (or a pinch of ground ginger)

Salt, to taste

Optional: 1 tsp sesame seeds or chopped cilantro for garnish

Instructions
In a small bowl, combine the shredded carrots, vinegar, oil, honey, ginger, and a pinch of salt. Toss well to coat. Let sit for at least 10–15 minutes to lightly soften and absorb the flavor.

Taste and adjust seasoning — more vinegar for tang, more honey for sweetness, or a splash of lime if using lemon.

Tag me if you make it at @pambdutra on IG or @missbdutra on TikTok!