- 3 (4-6 ounce) salmon filets, cut into bite-size chunks
- 1 Japanese eggplant, sliced into bite-size chunks
- 6 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- Kosher salt and black pepper
- ½ cup honey
- 2-3 tablespoons hot sauce
- 1-3 teaspoons cayenne pepper
- ¾ teaspoon chipotle chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 avocado, diced
- 2 small cucumbers, chopped
- ½ cup fresh cilantro, chopped plus more for topping
- ¼ cup chopped green onions
- 2 tablespoons toasted sesame oil
- 2 tablespoons sesame seeds
- 3 cups cooked brown rice
- ¼ cup pickled red onions
- ¼ cup marinated hot peppers
- 2-3 tablespoons Bang Bang Sauce or preferred drizzling sauce
Preheat the oven to 450° F. On a baking sheet, toss the salmon and eggplant pieces with 4 tablespoons olive oil, paprika, salt, and pepper. Arrange in a single layer. Roast 10-15 minutes or until the salmon is just undercooked to your liking. Meanwhile, make the hot honey. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt. Spoon some of the hot honey over the salmon and eggplant. Switch the oven to broil and broil until lightly charred and crispy. Spoon over additional hot honey, to your taste. Combine the next six ingredients (avocado through sesame seeds) in a small bowl and toss well to combine. To assemble the bowls, add a cup of brown rice to each of 3 bowls. Arrange the salmon and eggplant, avocado-cucumber salad, pickled onions, and marinated hot peppers over the rice. Drizzle generously with the Bang Bang Sauce and serve immediately.
- Yields: 3 servings
- Preparation Time: 30 minutes