For the Salmon & Glaze:

• 2 (6-8 oz) salmon fillets
• 3 tbsp raw honey
• 2 tbsp low-sodium soy sauce (or tamari)
• 1 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• ½ tsp sriracha (optional)
• 1 tbsp avocado or olive oil
• Salt and pepper

For the Bowls:

• 1 cup uncooked quinoa (or rice/cauliflower rice)
• 2 cups mixed greens
• 1 cup shredded red cabbage
• 1 ripe avocado, sliced
• 1 small cucumber, sliced
• Sesame seeds & green onions, for garnish

Optional Drizzle:

• ¼ cup Greek yogurt or tahini + 1 tbsp lime juice + water to thin