Sriracha Honey Salmon Bowls Recipe

Introduction

This Sriracha Honey Salmon Bowl is a perfect balance of spicy, sweet, and savory flavors served over a bed of fluffy jasmine rice and tender cauliflower. It’s a simple, vibrant meal that’s quick to prepare and sure to satisfy your cravings.

Ingredients

• 4 salmon fillets (or 1 lb salmon, cut into cubes)
• 3 tbsp sriracha sauce
• 2 tbsp honey
• 2 tbsp soy sauce (low sodium preferred)
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1 tsp sesame oil
• 2 cups cooked jasmine rice
• 2 cups cauliflower florets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp chopped green onions
• 1 tbsp chopped cilantro
• 1 tsp sesame seeds

Instructions

1. Step 1: In a small bowl, whisk together sriracha, honey, soy sauce, minced garlic, lime juice, and sesame oil to create the marinade.
2. Step 2: Place the salmon fillets or cubes in a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes.
3. Step 3: While the salmon marinates, heat olive oil in a skillet over medium heat. Add the cauliflower florets, season with salt and pepper, and sauté until tender and slightly golden, about 8 minutes.
4. Step 4: Remove the cauliflower from the skillet. In the same pan, cook the salmon for about 3-4 minutes per side, or until cooked through and nicely caramelized. Pour any remaining marinade into the pan while cooking to glaze the salmon.
5. Step 5: To assemble the bowls, divide the cooked jasmine rice between four bowls. Top with sautéed cauliflower and salmon.
6. Step 6: Garnish each bowl with chopped green onions, cilantro, and a sprinkle of sesame seeds before serving.

Tips & Variations

• Use fresh lime juice for the marinade to brighten the flavors.
• Swap cauliflower with broccoli or asparagus for a vegetable variation.
• For extra heat, add a dash of crushed red pepper flakes to the marinade.
• Substitute jasmine rice with brown rice or quinoa for a heartier bowl.

Storage

Store any leftover salmon bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the salmon. It’s best to keep garnishes like cilantro and green onions separate until serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Just thaw it completely and pat dry before marinating for best results.

Is this recipe spicy?

The sriracha adds a mild to moderate heat, balanced by the sweetness of honey. You can adjust the amount of sriracha to suit your spice preference.

Sriracha Honey Salmon Bowls Recipe

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This Sriracha Honey Salmon Bowl combines tender, flavorful salmon glazed with a sweet and spicy sriracha honey sauce, served atop fluffy jasmine rice and roasted cauliflower. Garnished with fresh green onions, cilantro, and toasted sesame seeds, this vibrant bowl offers a perfect balance of heat, sweetness, and freshness for a wholesome, delicious meal.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Salmon

• 4 salmon fillets (or 1 lb salmon, cut into cubes)
• 3 tbsp sriracha sauce
• 2 tbsp honey
• 2 tbsp soy sauce (low sodium preferred)
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1 tsp sesame oil

Bowl

• 2 cups cooked jasmine rice
• 2 cups cauliflower florets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp chopped green onions
• 1 tbsp chopped cilantro
• 1 tsp sesame seeds

Instructions

1. Prepare the Sauce and Marinate Salmon: In a bowl, whisk together sriracha sauce, honey, soy sauce, minced garlic, lime juice, and sesame oil. Coat the salmon fillets thoroughly with this marinade and let them sit for 15-20 minutes to absorb the flavors.
2. Cook the Cauliflower: Preheat your oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden brown and tender, flipping halfway through.
3. Cook the Salmon: Heat a large skillet over medium-high heat. Add the marinated salmon fillets and cook for 3-4 minutes per side, or until the salmon is cooked through and caramelized on the outside. Pour any remaining marinade into the skillet during cooking to glaze the salmon.
4. Assemble the Bowls: Divide cooked jasmine rice between four bowls. Top each bowl with roasted cauliflower and a salmon fillet. Garnish with chopped green onions, cilantro, and a sprinkling of sesame seeds for added flavor and crunch.
5. Serve and Enjoy: Serve the bowls immediately while warm, optionally providing extra lime wedges or sriracha on the side for extra zest and heat.

Notes

• Marinating salmon helps enhance the flavor but avoid marinating longer than 30 minutes to prevent the fish from becoming mushy.
• Use low sodium soy sauce to control sodium content while maintaining flavor.
• For a low-carb alternative, substitute jasmine rice with cauliflower rice.
• You can roast salmon in the oven at 400°F (204°C) for 12-15 minutes if preferred instead of pan-searing.
• Sriracha levels can be adjusted to taste—use less for milder heat or more for a spicier kick.

Keywords: sriracha honey salmon, salmon bowls, roasted cauliflower, healthy salmon recipe, spicy salmon bowl, easy dinner