Sriracha Honey Salmon Bowls (Print Version)

Caramelized honey sriracha salmon served with rice, crispy cauliflower, and fresh garnishes for a quick meal.

# Components:

→ Salmon and Marinade

01 - 4 salmon fillets or 1 pound salmon, cut into cubes
02 - 3 tablespoons sriracha sauce
03 - 2 tablespoons honey
04 - 2 tablespoons low sodium soy sauce
05 - 2 cloves garlic, minced
06 - 1 tablespoon lime juice
07 - 1 teaspoon sesame oil

→ Bowl Components and Garnish

08 - 2 cups cooked jasmine rice
09 - 2 cups cauliflower florets
10 - 1 tablespoon olive oil
11 - Salt, to taste
12 - Black pepper, to taste
13 - 2 tablespoons chopped green onions
14 - 1 tablespoon chopped cilantro
15 - 1 teaspoon sesame seeds

# Directions:

01 - In a small bowl, combine sriracha sauce, honey, soy sauce, minced garlic, lime juice, and sesame oil. Whisk thoroughly to create a smooth marinade.
02 - Cut salmon into cubes or leave fillets whole. Place salmon in a bowl, pour in half the marinade, and gently toss to coat. Set aside for 15 minutes, reserving the remaining marinade.
03 - Preheat oven to 400°F. Toss cauliflower florets with olive oil, salt, and black pepper. Arrange in a single layer on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until golden and crisp.
04 - Heat a nonstick skillet over medium-high heat with a small amount of oil. Add marinated salmon and sear for 2 to 3 minutes per side for cubes or 4 to 5 minutes per side for fillets, until caramelized and nearly cooked through. Pour in reserved marinade and allow to bubble for 1 to 2 minutes to form a glossy glaze.
05 - Spoon cooked jasmine rice into serving bowls. Top each with roasted cauliflower, glazed salmon, green onions, cilantro, and sesame seeds. Serve immediately while warm.

# Expert Advice:

01 -
  • Easy to prepare in under 40 minutes
  • Sweet spicy glaze made from pantry sauces
  • Packed with protein and veggies for a nourishing meal
  • Customizable with your favorite rice or greens
02 -
  • Full of healthy omega three fats from salmon
  • Stays delicious chilled or lightly reheated the next day
  • Perfect for meal prep and easy lunches
03 -
  • Always pat your salmon dry before marinating so the glaze sticks better
  • Letting the cauliflower get golden and crispy adds irresistible texture and flavor
  • Taste your marinade and adjust the sriracha or honey so the heat matches your mood that day

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