40 mins

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1 lb. salmon fillets (2 fillets)

1 tablespoon Stubb's Texas Sriracha Anytime Sauce

½ tablespoon honey

1 tablespoon lemon juice

1 cup quinoa

2 cups water

Guacamole (I halved my Chipotle copycat recipe.)

½ tablespoon olive oil

1 small bell pepper (stem and core removed and thinly sliced)

Half a small red onion (peeled and thinly sliced)

1 15-ounce can whole kernel corn, drained

¼ cup finely diced red onion

2 tablespoons finely chopped cilantro

1 tablespoon lemon juice

¼ cup fat free plain Greek yogurt

½ teaspoon honey

1 tablespoon Stubb's Texas Sriracha Anytime Sauce

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1. Stir Stubb's Texas Sriracha Anytime Sauce, honey and lemon in a small bowl. Place salmon fillets in a large sealable baggie, pour in sauce, close baggie and allow salmon to become evenly covered in the sauce. Place in fridge for about 30 minutes or up to one day.

2. In a nonstick pan, add about ½ tablespoon extra virgin olive oil and heat to medium-high. When the pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. (This timing was perfect- you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.)* Set aside.

3. Return the same sauté pan to the heat and add the oil. Heat over medium-high heat, then add peppers and onions. Sauté for 4-5 minutes until the veggies are cooked and softened. Remove from heat.

4. Toss all ingredients together in a small bowl.

5. Stir all ingredients together in a small bowl.

6. Cook quinoa according to package instructions and divide evenly among 4 bowls (about ¾ cup each).

7. Divide the salmon, peppers and onions, corn salsa and guacamole evenly among the 4 bowls; adding those ingredients on top of the quinoa. Drizzle or dollop a spoonful of creamy sriracha dressing over each bowl.

8. Serve immediately, garnishing each bowl with crushed red pepper and fresh cilantro leaves, if desired.