Description
Delicious Honey Sriracha Salmon Bowls featuring perfectly baked salmon fillets glazed with a spicy-sweet sauce, served over a bed of fluffy rice and topped with sautéed fresh vegetables, edamame, sesame seeds, and green onions. A quick and flavorful meal, balancing savory, spicy, and sweet notes with a satisfying crunch.
Ingredients
Scale
Salmon and Sauce
- 1 pound salmon fillets
- 2 tablespoons honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
Vegetables and Rice
- 1 tablespoon olive oil
- 2 cups cooked rice
- 1/2 cup cucumber, sliced
- 1/4 cup red cabbage, shredded
- 1/4 cup carrots, shredded
- 1/4 cup edamame, shelled
Garnishes
- 2 tablespoons sesame seeds
- 2 tablespoons green onions, chopped
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the salmon.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray for easy salmon removal.
- Place Salmon: Arrange the salmon fillets on the prepared baking sheet, placing them skin-side down.
- Make Sauce: In a small bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, sesame oil, garlic, and ginger until smooth and well combined to create the glaze.
- Brush Sauce: Generously brush the sauce evenly over the top of the salmon fillets to coat them thoroughly.
- Bake Salmon: Bake the salmon in the preheated oven for 12 to 15 minutes, or until it flakes easily with a fork, indicating it is cooked through.
- Sauté Vegetables: While the salmon bakes, heat olive oil in a small pan over medium heat, then add the cucumber, red cabbage, and carrots and sauté for 2 to 3 minutes until slightly tender but still crisp.
- Cool Vegetables: Remove the pan from heat and set aside to cool slightly before assembling bowls.
- Assemble Bowl: Place 1 cup of cooked rice in each serving bowl as the base.
- Add Vegetables and Edamame: Top the rice with the sautéed vegetables and shelled edamame for added texture and nutrition.
- Add Salmon: Place a portion of the baked salmon fillet on top of the vegetables and rice.
- Drizzle Sauce: Spoon any remaining sauce from the baking sheet over the salmon and vegetables to enhance flavor.
- Garnish: Sprinkle sesame seeds and chopped green onions over the bowl for crunch and freshness.
- Serve: Serve immediately while warm and enjoy the harmonious blend of flavors.
Notes
- For a milder dish, reduce the amount of sriracha sauce.
- Use skin-on salmon fillets for easier handling and extra flavor.
- Leftover sauce can be saved for drizzling on other dishes or as a dipping sauce.
- Rice can be substituted with quinoa or cauliflower rice for a gluten-free or lower carb option.
- Ensure vegetables remain crisp by not over-sautéing.
