Description
A delightful bowl featuring succulent salmon fillets glazed in a sweet and spicy Sriracha honey sauce, served over fluffy jasmine rice with 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 until well combined.
- If using fillets, leave them whole; otherwise, cut the salmon into cubes. Coat the salmon with half of the marinade and let sit for 15 minutes.
- Preheat the 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 brown.
- In a non-stick skillet, heat a touch of oil over medium-high heat. Add the salmon and sear for 2-3 minutes per side if cubed or 4-5 minutes per side if left whole.
- Pour the reserved marinade over the seared salmon and cook for 1-2 minutes to create a thick glaze.
- Divide cooked jasmine rice into bowls. Top with roasted cauliflower and glazed salmon. Garnish with green onions, cilantro, and sesame seeds before serving.
Notes
For best flavor, marinate the salmon ahead of time. You can customize this bowl by adding your favorite vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 60mg