Spicy Honey Balsamic Salmon Bowls

 

1/3 C. balsamic vinegar

4 T. honey

2 T. tamari/soy sauce

2 cloves garlic, chopped

1 tsp. dried thyme

1 tsp. dried oregano

chili flakes

4 filets (4 oz.) salmon, cut into bite-size chunks

1 bunch asparagus, ends trimmed

2 T. olive oil or sesame oil

salt and black pepper

2 avocados, diced

2 T. lemon juice

2 T. toasted nuts/seeds

1/2 C. mixed herbs, chopped I use dill and basil

1/2 C. crumbled feta

 

Preheat the oven to 450° F. In a saucepan, combine balsamic vinegar, honey, tamari/soy sauce, garlic, thyme, oregano, and chili flakes. Set over medium heat. Bring to a boil for 3-4 minutes, until the sauce bubbles and begins to thicken. Remove from the heat. On a baking sheet, toss the salmon with half of the balsamic sauce and arrange in an even layer. Arrange the asparagus around the salmon, toss with 1 T. of oil and season with salt and pepper. Bake for 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly caramelized. Toss the salmon with the remaining balsamic sauce. Meanwhile, combine the avocado with 1 T. of oil, lemon juice, herbs, nuts/seeds, and feta in a bowl. Season with salt. Spoon the asparagus and salmon over the bowls of rice. Top with lots of the avocado/feta salad mix. Enjoy!