Save to Pinterest Experience a delightful fusion of spicy and sweet with our Sriracha Glazed Salmon & Cucumber Rice. This dish pairs tender, caramelized salmon fillets with the refreshing crunch of cucumber-infused jasmine rice, creating a vibrant meal that’s perfect for a quick, healthy dinner with an exciting kick. With minimal prep and easy steps, it’s an accessible option for any weeknight.
Save to Pinterest This dish not only dazzles your taste buds but also brings a colorful presentation to your table. The crisp cucumbers and fresh herbs complement the rich, caramelized salmon, making every bite balanced and satisfying.
Ingredients
- For the Salmon
- 4 skinless salmon fillets (about 150 g each)
- 2 tbsp sriracha sauce
- 2 tbsp honey
- 1 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/4 tsp black pepper
- For the Cucumber Rice
- 1 1/2 cups jasmine rice
- 2 cups water
- 1/2 tsp salt
- 1 large cucumber, diced
- 2 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds (optional)
- 2 tbsp fresh cilantro or mint, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together sriracha, honey, soy sauce, lime juice, olive oil, minced garlic, and black pepper.
- Arrange salmon fillets on the prepared baking sheet. Brush generously with the sriracha glaze, reserving a little for later.
- Bake salmon for 10–12 minutes, or until just cooked through and flaky. Brush with remaining glaze and broil for an additional 1–2 minutes until slightly caramelized.
- Meanwhile, rinse the jasmine rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes.
- Fluff rice with a fork. Stir in diced cucumber, green onions, rice vinegar, sesame oil, sesame seeds, and fresh herbs.
- To serve, divide cucumber rice among plates and top with glazed salmon. Garnish with extra herbs and sesame seeds if desired.
Zusatztipps für die Zubereitung
For an extra crunch, consider adding thinly sliced radishes to your cucumber rice. If you enjoy more heat, feel free to increase the amount of sriracha in the glaze to suit your spice tolerance.
Varianten und Anpassungen
To make this dish gluten-free, ensure you use tamari instead of regular soy sauce. You can also switch up the fresh herbs according to your preference, opting for either cilantro or mint for different flavor profiles.
Serviervorschläge
Serve this vibrant salmon and cucumber rice with a crisp white wine such as Sauvignon Blanc or pair with a light beer to complement the spicy-sweet glaze perfectly.
Save to Pinterest With its blend of bold flavors, fresh textures, and vibrant colors, this Sriracha Glazed Salmon & Cucumber Rice is sure to become a favorite in your recipe rotation. Quick to prepare yet impressive in taste, it’s the perfect dish to enjoy any day of the week.
Common Recipe Questions
- → How do I get a caramelized finish on the salmon glaze?
After baking the salmon, brush the fillets with the remaining glaze and broil for 1–2 minutes until the glaze caramelizes slightly, adding extra flavor and color.
- → What rice works best for this dish?
Jasmine rice is ideal for its fragrant aroma and slightly sticky texture, complementing the fresh cucumber and savory salmon.
- → Can I make this dish gluten-free?
Yes, substitute regular soy sauce with tamari to maintain the flavor while keeping it gluten-free.
- → What herbs enhance the cucumber rice flavor?
Fresh cilantro or mint add bright, herbal notes that balance the richness of the salmon glaze.
- → How spicy is the sriracha glaze?
The glaze has a moderate heat level; adjust by adding more or less sriracha depending on your preference.