Description
Sriracha Honey Salmon Bowls are a delightful meal featuring juicy and crispy salmon marinated in a sweet and spicy sauce, served over fluffy jasmine rice and roasted cauliflower.
Ingredients
Scale
- 4 salmon fillets (or 1 lb salmon, cut into cubes)
- 3 tbsp sriracha sauce
- 2 tbsp honey
- 2 tbsp soy sauce (low sodium preferred)
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 1 tsp sesame oil
- 2 cups cooked jasmine rice
- 2 cups cauliflower florets
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp chopped green onions
- 1 tbsp chopped cilantro
- 1 tsp sesame seeds
Instructions
- In a small bowl, whisk together sriracha, honey, soy sauce, minced garlic, lime juice, and sesame oil.
- Cut the salmon into cubes or leave fillets whole. Place in a bowl and coat with half the marinade. Let sit for 15 minutes. Reserve the remaining marinade.
- Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
- Heat a skillet over medium-high heat with a little oil. Sear the salmon for 2-3 minutes per side (or 4-5 minutes per side for fillets) until caramelized.
- Pour the reserved marinade over the salmon and let it bubble for 1-2 minutes, creating a thick glaze.
- Divide the cooked rice into bowls. Top with roasted cauliflower and glazed salmon.
- Garnish with green onions, cilantro, and sesame seeds. Serve warm and enjoy!
Notes
- For a spicier kick, adjust the sriracha to taste.
- Any leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg