Description
These Sriracha Honey Salmon Bowls bring the perfect sweet-heat combo to your dinner table in just 30 minutes. Skip takeout and treat yourself to this colorful, crave-worthy meal tonight.
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on
- 3 tablespoons honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce (low-sodium preferred)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
- 2 cups jasmine rice, uncooked
- 4 cups water
- 1 large avocado, sliced
- 2 cups cucumber, diced
- 1 cup shredded carrots
- 1 cup edamame, shelled and cooked
- 4 radishes, thinly sliced
- 1/4 cup green onions, chopped
- 2 tablespoons sesame seeds
- Lime wedges for serving
Instructions
- Rinse jasmine rice until water runs clear. Combine with water and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes. Remove from heat and let stand covered for 10 minutes before fluffing.
- Whisk together honey, sriracha, soy sauce, garlic, ginger, and lime juice in a small bowl. Reserve 2 tablespoons for serving.
- Pat salmon fillets dry and season with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat.
- Place salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip salmon, brush with glaze, and cook 2-3 minutes more. Flip again, glaze the other side, and cook 1 minute until caramelized.
- While salmon cooks, prepare vegetables: slice avocado, dice cucumber, and arrange all vegetables for assembly.
- Divide rice among four bowls. Top each with a salmon fillet and arrange vegetables around it.
- Sprinkle with green onions and sesame seeds, drizzle with reserved sauce, and serve with lime wedges.