Pipo Perico Sweet-Heat Salmon Bowls

Servings: 4
Prep: 10 min • Cook: 12–14 min • Total: 24 min

Ingredients

• Pipo Perico Hot Sauce — 2 tbsp

• 4 salmon fillets (about 5 oz each)

• 2 tbsp honey or agave

• 1 tbsp soy sauce (or coconut aminos)

• 1 tbsp olive oil

• 2 cups cooked rice (jasmine or brown)

• 1 cup shredded cabbage or slaw mix

• 1 small cucumber, sliced

• 1 avocado, sliced

• Lime wedges, sesame seeds, cilantro for garnish

• Salt & pepper

Directions

1. Whisk Pipo Perico, honey, soy, and olive oil. Pat salmon dry; season lightly.

2. Brush with glaze; roast or air-fry at 400°F (205°C) for 10–12 minutes, glazing midway.

3. Build bowls with rice, slaw, cucumber, avocado. Top with salmon, sesame, cilantro, and lime.

4. Finish with a fresh drizzle of Pipo Perico.