Ingredients:

For the Glazed Salmon -

1.5 pounds Salmon

2 Tbs Avocado Oil

2 Tbs Honey, could substitute Maple Syrup

1/4 Cup Tamari Sauce, can also use aminos or coconut aminos

2 Cups cooked Rice

For the Cucumber Avocado Salad -

2 Cucumbers, peeled and chopped small

1 Avocado, chopped small

1/4 Cup Cilantro, finely diced

Juice of 1 Lime

Salt & Pepper to taste

For the Spicy Sriracha Sauce -

1 Cup Cottage Cheese

Juice of 1 Lime

1/4 Cup Sriracha

2 tsp Cumin

1/2 tsp Onion Powder

1 tsp Smoked Paprika

1 Tbs Honey, could substitute Maple Syrup

Instructions:

For the Glazed Salmon -

Preheat oven to 400 degrees F. Remove the skin from the salmon and chop into bite sized pieces. Combine avocado oil, honey & tamari sauce in a bowl then add salmon pieces and coat thoroughly. Prepare a baking sheet with parchment paper, transfer salmon to baking sheet and spread out into a single layer. Bake for 10 - 12 minutes, depending on how “done” you like your salmon to be. While salmon is baking, cook rice.

For the Cucumber Avocado Salad -

Combine chopped cucumbers, avocado, cilantro & lime juice and stir well to combine. Add salt & pepper to taste.

For the Spicy Sriracha Sauce -

Combine all ingredients in a blender or food processor and blend until smooth. Add water if needed to achieve a thinner consistency.

Serve the Honey Glazed Salmon over the cooked rice, top with the crunchy Cucumber Avocado Salad & Spicy Sriracha Sauce. Enjoy!