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.
