Sriracha Honey Salmon Bowls (Print)
Caramelized salmon glazed with sriracha honey, served over rice and roasted cauliflower with fresh herbs.
# Ingredients:
→ For the Salmon
01 -
4 salmon fillets or 450 g salmon, cut into cubes
02 -
45 ml sriracha sauce
03 -
30 ml honey
04 -
30 ml low sodium soy sauce
05 -
2 garlic cloves, minced
06 -
15 ml fresh lime juice
07 -
5 ml sesame oil
→ For the Bowl
08 -
340 g cooked jasmine rice
09 -
240 g cauliflower florets
10 -
15 ml olive oil
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
20 g green onions, chopped
14 -
6 g fresh cilantro, chopped
15 -
5 g sesame seeds
# Steps:
01 -
Whisk sriracha sauce, honey, soy sauce, minced garlic, lime juice, and sesame oil in a small bowl until combined.
02 -
Cut salmon into cubes or keep fillets whole. Place in a bowl and coat with half of the marinade. Let rest for 15 minutes. Reserve remaining marinade.
03 -
Preheat oven to 200°C. Toss cauliflower florets with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 20–25 minutes until golden and crispy.
04 -
Heat a skillet over medium-high heat with a small amount of oil. Sear marinated salmon for 2–3 minutes per side (or 4–5 minutes per side for fillets) until caramelized. Add reserved marinade and cook for 1–2 minutes, allowing it to thicken into a glaze.
05 -
Divide cooked jasmine rice between bowls. Top with roasted cauliflower and glazed salmon. Garnish with green onions, chopped cilantro, and sesame seeds. Serve immediately.
# Notes:
01 -
For optimal caramelization, ensure salmon pieces are not overcrowded in the skillet.