Honey Sriracha Salmon Bowls

$- 4 salmon fillets - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1 carrot, julienned - 1 cucumber, sliced - 2 green onions, chopped - Sesame seeds, for garnish - Fresh cilantro, for garnish Fresh ingredients bring life to your Honey Sriracha Salmon Bowls. Salmon fillets are the star. They provide rich flavor and healthy fats. I love using jasmine rice as the base. It pairs well with the sweet and spicy sauce. Broccoli adds a nice crunch, while the julienned carrot and cucumber bring color and freshness. Don’t forget the green onions and herbs. They add layers of taste and make the dish beautiful. - 2 tablespoons honey - 2 tablespoons sriracha sauce - 1 tablespoon soy sauce - 1 tablespoon sesame oil Pantry staples are key to this recipe. Honey gives sweetness, while sriracha adds heat. Soy sauce brings umami, and sesame oil adds a nutty flavor. Together, they create a perfect balance for the salmon. You can adjust these ingredients to suit your taste. Want it sweeter? Add more honey. Prefer it spicier? Add more sriracha. This flexibility makes it fun to experiment. - Calories: Approximately 450 per serving - Protein: 30g - Carbohydrates: 45g - Fat: 15g Each serving packs a punch of nutrients. This dish is rich in protein from the salmon. The carbs come from the jasmine rice, giving you energy. Healthy fats from the salmon and sesame oil help keep you full. This meal is not only tasty but also good for you. It fits well into a balanced diet. For a complete breakdown, refer to the Full Recipe. - Prepping the salmon and sauce: Start by mixing honey, sriracha, soy sauce, and sesame oil in a small bowl. This sauce will give your salmon a sweet and spicy kick. Brush the sauce over the salmon fillets. Save a bit of sauce for later. - Preparing vegetables: Cut your vegetables while the oven heats. Slice the cucumber, julienne the carrot, and chop green onions. This adds crunch and color to your bowl. Steam the broccoli until it's tender, about five to seven minutes. - Baking the salmon: Preheat your oven to 400°F (200°C). Place the salmon on a lined baking sheet, coated with the sauce. Bake for 12-15 minutes. The salmon should flake easily with a fork when done. - Steaming vegetables: While the salmon cooks, steam the broccoli. This keeps it bright and crunchy. Steaming is quick and helps preserve the nutrients. - Layering ingredients in bowls: Start with half a cup of jasmine rice in each bowl. Add equal amounts of steamed broccoli, carrots, and cucumbers on top. - Final touches before serving: Place a salmon fillet on top of the veggies. Drizzle the reserved honey sriracha sauce over everything. Finish with sesame seeds and chopped green onions. Add fresh cilantro for a burst of flavor. Feel free to check out the Full Recipe for more details and tips. Enjoy your colorful, tasty bowls! To achieve perfectly cooked salmon, bake at 400°F (200°C). Salmon cooks best when it is flaky but not dry. Keep an eye on it as it bakes. Cook for 12-15 minutes. Use a fork to test if it flakes easily. To adjust sweetness or spice levels, play with the honey and sriracha. Add more honey for sweetness or more sriracha for heat. Start with small amounts. Taste as you go to find your perfect balance. For an appealing dish, layer your ingredients in colorful sections. Place the jasmine rice at the bottom, then add veggies, and top with salmon. This makes each bowl look fresh and vibrant. Garnishing adds visual appeal. Use sesame seeds and chopped green onions. Fresh cilantro gives a nice pop of color and flavor. A lime wedge on the side adds a nice touch. Pair these bowls with a light drink like iced tea or a fruity soda. They also go well with a crisp salad on the side. For meal prep, pack the ingredients in separate containers. This keeps everything fresh. It’s perfect for family dinners too. Everyone can customize their bowl with their favorite toppings. {{image_2}} You can switch up the protein in your Honey Sriracha Salmon Bowls. If you don’t have salmon, try chicken or shrimp. Both options will soak up the sauce well and add great flavor. For a vegetarian option, use tofu or tempeh. They both absorb flavors nicely. Just marinate them in the honey sriracha sauce before cooking. This keeps the dish tasty and satisfying. Adding extra spices is a great way to change the flavor. Try garlic powder, ginger, or even a splash of lime juice. Each will bring a new twist to the dish. You can also change the base from rice to quinoa. Quinoa offers more protein and a nutty flavor. It’s a wonderful way to mix things up while still keeping it healthy. Using seasonal vegetables can make your bowl even better. In the spring, add asparagus or snap peas. In the fall, try roasted sweet potatoes or Brussels sprouts. Seasonal veggies can boost the dish’s flavor and nutrition. Garnishes can also be seasonal. Fresh herbs like basil or dill add a bright taste. You can also use radishes or microgreens to make your bowl pop. For the Full Recipe, check out the details above. To keep your Honey Sriracha Salmon Bowls fresh, store leftovers in an airtight container. Make sure to refrigerate them right away. This helps keep the salmon and veggies tasty. The dish lasts about three days in the fridge. After that, the quality may drop. When reheating, use the microwave or oven. If using the microwave, heat in short bursts. This helps avoid overcooking the salmon. If you choose the oven, preheat to 350°F. Cover the dish with foil to keep moisture in. This keeps the salmon juicy and the veggies crisp. You can freeze the salmon and veggies separately. This way, they maintain their flavor and texture. Place them in freezer-safe bags and remove as much air as possible. To defrost, place them in the fridge overnight. If you're in a hurry, use the microwave's defrost setting. This ensures the best results when you're ready to enjoy your meal again. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon. Just thaw it first. Place it in the fridge overnight or under cold water for a quick thaw. Make sure it's fully thawed before cooking. This helps the salmon cook evenly and taste great. How can I make this dish gluten-free? To make it gluten-free, swap soy sauce for tamari or coconut aminos. These options taste similar but do not contain gluten. Check that your sriracha is also gluten-free, as some brands may add gluten-containing ingredients. What should I do if my salmon is overcooked? If your salmon is overcooked, don't worry too much. You can add a sauce or dressing to add moisture. A squeeze of lemon juice or a drizzle of olive oil can help. This boosts the flavor and makes it more enjoyable. How to tell when salmon is done cooking? Salmon is done when it flakes easily with a fork. The inside should be a light pink color, not raw. You can also use a food thermometer; it should reach 145°F (63°C) for safe eating. What can I substitute for sriracha? If you need a substitute for sriracha, try a mix of hot sauce and honey. This gives you the heat and sweetness. You could also use chili paste or sambal oelek if you have them on hand. Can I replace jasmine rice with another grain? Yes, you can replace jasmine rice with quinoa, brown rice, or cauliflower rice. Each option gives a different texture and taste. Quinoa adds protein, while cauliflower rice is lower in carbs. Choose what you like best! In this post, I shared key ingredients for a tasty salmon dish. We explored fresh items, pantry staples, and nutrition facts. Step-by-step, I guided you through preparation, cooking, and plating. Tips and variations helped enhance your cooking skills and make the meal your own. Cooking is all about experimenting and having fun. Enjoy your time in the kitchen and share your tasty results!$

Honey Sriracha Salmon Bowls

Indulge in these delicious Honey Sriracha Salmon Bowls packed with flavor and nutrition! This easy recipe combines perfectly baked salmon glazed with a sweet and spicy honey sriracha sauce, served over fluffy jasmine rice with vibrant veggies. Ready in just 25 minutes, it's perfect for a quick weeknight meal.

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Ingredients

4 salmon fillets

2 tablespoons honey

2 tablespoons sriracha sauce

1 tablespoon soy sauce

1 tablespoon sesame oil

2 cups cooked jasmine rice

1 cup broccoli florets

1 carrot, julienned

1 cucumber, sliced

2 green onions, chopped

Sesame seeds, for garnish

Fresh cilantro, for garnish

Instructions

Preheat the oven to 400°F (200°C).

In a small bowl, whisk together the honey, sriracha sauce, soy sauce, and sesame oil until well combined.

Place the salmon fillets on a lined baking sheet and brush them generously with the honey sriracha mixture. Reserve some sauce for drizzling later.

Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is baking, steam the broccoli florets until tender, about 5-7 minutes.

Prepare four serving bowls by placing ½ cup of jasmine rice at the bottom of each bowl.

Top the rice with equal portions of steamed broccoli, julienned carrots, and sliced cucumbers.

Once the salmon is cooked, place a salmon fillet on top of the vegetables in each bowl.

Drizzle the reserved honey sriracha sauce over the salmon and vegetables.

Sprinkle sesame seeds and chopped green onions on top for garnish. Finish with fresh cilantro for an extra pop of flavor.

Prep Time: 10 mins | Total Time: 25 mins | Servings: 4

- Presentation Tips: Serve the bowls with lime wedges on the side for an extra zing and add a sprinkle of crushed red pepper for those who enjoy more heat!