Description
This Sriracha Honey Salmon Bowls recipe combines tender, seared salmon glazed with a sweet and spicy sriracha-honey sauce, served over a bed of fluffy white rice and roasted cauliflower florets. The dish balances bold flavors and textures, making it a perfect quick weeknight dinner packed with protein and vegetables.
Ingredients
Scale
Salmon and Glaze
- 2 salmon fillets (about 6 oz each), skinless and center-cut
- 2 tablespoons sriracha
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon salt (for seasoning salmon and cauliflower)
Vegetables and Rice
- 2 cups cauliflower florets
- 1 tablespoon olive oil
- 2 cups cooked white rice
Optional Garnish
- Chopped green onions or cilantro
Instructions
- Prepare Ingredients: Chop the cauliflower into medium-sized florets. Mince the garlic and ginger. Pat the salmon fillets dry and cut them into large chunks. Lightly season the salmon chunks with salt.
- Roast Cauliflower: Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil and a pinch of salt. Spread them evenly on a baking sheet and roast for 25 to 30 minutes until they are golden brown and crisp-tender.
- Make the Glaze: In a bowl, whisk together sriracha, honey, soy sauce, rice vinegar, minced garlic, and ginger until the mixture is smooth. Set this glaze aside for later use.
- Sear Salmon and Glaze: Heat a skillet over medium-high heat with a small amount of oil. Sear the salmon chunks for 2 to 3 minutes on each side until they develop a golden crust and are just cooked through. Reduce the heat, pour the prepared glaze into the pan, and let it simmer and thicken. Turn the salmon pieces in the glaze to coat them evenly.
- Assemble Bowls and Serve: Divide the cooked white rice between two serving bowls. Top each bowl with the roasted cauliflower and the glazed salmon pieces. Drizzle any remaining glaze from the skillet over the top. Garnish with chopped green onions or cilantro if desired. Serve the bowls hot.
Notes
- Salmon chunks can be replaced with fillets if preferred, but cutting into chunks helps glaze coating.
- White rice can be substituted with brown rice or quinoa for a healthier option.
- Adjust sriracha quantity according to your preferred spice level.
- Ensure not to overcook salmon to keep it moist and tender.
- For gluten-free, use gluten-free soy sauce or tamari.
