Hot Honey Salmon Bowl Recipe | Lee Kum Kee USA

Ingredients

• 4 (4-6 oz.) salmon filets, cut into bite-size chunks
• 6 Tbsp. extra virgin olive oil, divided
• 1 tsp. smoked paprika
• kosher salt
• black pepper
• 1 bunch asparagus, ends trimmed
• 3-4 cups cooked rice, for serving
• creamy ranch, for serving
• Lee Kum Kee Panda Brand Dipping Soy Sauce, for drizzling
• 2 avocados, diced
• 1 serrano or jalapeño, sliced
• 1/2 cup fresh cilantro, chopped
• 2 Tbsp. chopped fresh dill
• 1/2 cup crumbled feta cheese
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. lemon juice
• 1/3 cup toasted seeds
• 3 Tbsp. Lee Kum Kee Sriracha Chili Sauce
• 2 tsp. cayenne pepper
• 3/4 tsp. chipotle chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder