Description
A balanced bowl featuring perfectly cooked salmon glazed with a sweet and spicy honey sriracha sauce, served over a bed of rice and fresh veggies. Flavor-packed and nutritious!
Ingredients
For the Honey Sriracha Salmon:
- 4 salmon fillets (6 oz each)
- 2 tablespoons honey
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- Salt and pepper to taste
For the Bowl:
- 2 cups cooked brown rice (or white rice, quinoa, or cauliflower rice)
- 1 cup sliced cucumber
- 1 cup shredded carrots
- 1 avocado, sliced
- 1 small red bell pepper, thinly sliced
- 1/2 cup edamame (optional)
- 2 tablespoons chopped cilantro (for garnish)
- 1 tablespoon sesame seeds (optional for garnish)
- Lime wedges for serving
Instructions
In a small mixing bowl, combine the honey, Sriracha, soy sauce, rice vinegar, sesame oil, and minced garlic. Stir well until the honey is completely dissolved and the mixture is smooth. Taste and adjust the heat by adding more Sriracha if you prefer a spicier glaze. Set the sauce aside.
Heat a non-stick skillet or grill pan over medium-high heat. Season the salmon fillets with a pinch of salt and pepper on both sides.
Once the pan is hot, add the salmon fillets, skin-side down if using skin-on salmon. Cook for 4-5 minutes on the first side without moving them, allowing the salmon to develop a nice golden crust. Then, flip the salmon over and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets.
Once the salmon is cooked, brush the Honey Sriracha glaze over the salmon fillets and cook for an additional 1-2 minutes, allowing the glaze to caramelize and form a shiny coating on the salmon.
While the salmon is cooking, prepare the rice (or other grain of choice) according to the package instructions. Brown rice works best as it adds a nutty flavor and extra fiber to the dish. For a lighter option, try cauliflower rice, which pairs perfectly with the other ingredients and keeps the dish low-carb.
While the rice and salmon are cooking, prepare the vegetables for the bowl. Slice the cucumber, shred the carrots, slice the red bell pepper, and prepare any other vegetables you’d like to add, such as avocado or edamame.
Once everything is ready, it’s time to assemble the bowls. Start by placing a scoop of rice at the bottom of each bowl. Then, layer on the vegetables—cucumber, shredded carrots, bell pepper, and avocado. If you’re using edamame, add a handful to each bowl.
Place the glazed salmon fillet on top of the vegetables in each bowl. You can break the salmon into chunks if preferred or leave it whole.
Garnish your Honey Sriracha Salmon Bowls with fresh cilantro, sesame seeds, and a squeeze of lime juice for added brightness and flavor. Serve with extra lime wedges on the side for a tangy touch.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 20-25g
- Carbohydrates: 40-45g
- Protein: 30-35g