Honey Sriracha Salmon Bowl
A delicious, protein-packed bowl featuring juicy salmon, fluffy jasmine rice, and fresh vegetables, all drizzled with a sweet and spicy honey Sriracha glaze.
Ingredients
For the Salmon
- 4 fillets Salmon fillets Rich in protein and omega-3s.
- 1/4 cup Honey Adds a natural sweetness.
- 2 tablespoons Sriracha sauce Gives the dish a spicy kick.
- 2 tablespoons Soy sauce Enhances umami flavor.
- 1 tablespoon Olive oil Used for cooking.
For the Bowl
- 2 cups Cooked jasmine rice Fluffy base for the bowl.
- 1 large Avocado Adds creamy texture.
- 1 cup Shredded carrots Offers crunch and color.
- 1 cup Cucumber Refreshing bite.
- 1/4 cup Green onions Provides mild onion flavor.
- 2 tablespoons Sesame seeds Optional garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the salmon fillets dry with a paper towel.
- In a mixing bowl, whisk together honey, Sriracha, soy sauce, and olive oil.
- Marinate the salmon fillets in this mixture for at least 10 minutes.
- Cook the jasmine rice according to package instructions, if not pre-cooked.
Cooking
- Place the marinated salmon on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily.
- Chop the cucumber and green onions, and shred the carrots.
Assembly
- When the salmon is done baking, fluff the jasmine rice and divide it among serving bowls.
- Place a salmon fillet on top of each bowl of jasmine rice.
- Top with sliced avocado, shredded carrots, diced cucumber, and a sprinkle of green onions.
- Drizzle any remaining honey Sriracha glaze over the top.
- Garnish with sesame seeds if desired, and serve immediately.
Notes
Swap jasmine rice for cauliflower rice for a lower-carb option. Marinating the salmon is key to enhancing its flavor.