Sriracha Honey Salmon Bowls (Print Version)
Tender salmon glazed with sriracha honey, paired with rice and roasted cauliflower, finished with fresh herbs.
# Ingredients:
→ Salmon and Marinade
01 -
4 salmon fillets or 450 grams salmon, cut into cubes
02 -
3 tablespoons sriracha sauce
03 -
2 tablespoons honey
04 -
2 tablespoons low sodium soy sauce
05 -
2 cloves garlic, minced
06 -
1 tablespoon lime juice
07 -
1 teaspoon sesame oil
→ Bowl Assembly
08 -
2 cups cooked jasmine rice
09 -
2 cups cauliflower florets
10 -
1 tablespoon olive oil
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
2 tablespoons chopped green onions
14 -
1 tablespoon chopped cilantro
15 -
1 teaspoon sesame seeds
# Steps to Follow:
01 -
In a small bowl, whisk together sriracha sauce, honey, soy sauce, minced garlic, lime juice, and sesame oil until well combined.
02 -
Cut the salmon into cubes or retain as fillets. Place salmon in a bowl. Add half of the marinade and coat evenly. Let marinate for 15 minutes. Set aside remaining marinade.
03 -
Preheat oven to 200°C. Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes, until golden and crisp.
04 -
Heat a skillet over medium-high heat with a small amount of oil. Sear salmon for 2–3 minutes per side for cubes, or 4–5 minutes per side for fillets, until lightly caramelized.
05 -
Pour the reserved marinade over the seared salmon. Allow the sauce to bubble for 1–2 minutes, until it reduces to a thick, glossy glaze.
06 -
Divide cooked jasmine rice among bowls. Top with roasted cauliflower and glazed salmon. Finish with green onions, cilantro, and sesame seeds. Serve immediately while warm.
# Additional Notes:
01 -
For best results, allow the salmon to marinate for the full 15 minutes to maximize flavor penetration.