Honey Sriracha Salmon Bowls (Print Version)
# Ingredients:
→ Protein
01 -
4 salmon fillets (6 oz each)
→ Marinade
02 -
3 tablespoons honey
03 -
2 tablespoons sriracha sauce
04 -
1 tablespoon soy sauce
05 -
1 tablespoon rice vinegar
06 -
1 teaspoon garlic powder
07 -
1 teaspoon ginger powder
08 -
Salt and pepper to taste
→ Bowl Components
09 -
2 cups cooked jasmine rice
10 -
1 cup broccoli florets, steamed or roasted
11 -
1 cup shredded carrots
12 -
1 avocado, sliced
→ Garnish
13 -
2 green onions, chopped
14 -
Sesame seeds
15 -
Lime wedges
# Instructions:
01 -
In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, garlic powder, ginger powder, salt, and pepper until well combined.
02 -
Place the salmon fillets in a shallow dish or a zip-top bag. Pour half of the honey sriracha marinade over the salmon, ensuring the fillets are well coated. Cover and refrigerate for at least 15-30 minutes (up to 2 hours for a stronger flavor).
03 -
Preheat the oven to 200°C. Line a baking sheet with parchment paper. Remove the salmon from the marinade and place it on the baking sheet. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Brush with remaining marinade during the last few minutes of cooking for added flavor.
04 -
While the salmon is baking, prepare the bowls. In serving bowls, layer the cooked jasmine rice, steamed or roasted broccoli, shredded carrots, and sliced avocado.
05 -
Once the salmon is cooked, place a fillet atop each bowl. Drizzle with any leftover marinade for extra flavor.
06 -
Sprinkle chopped green onions and sesame seeds over the top. Serve with lime wedges on the side for a refreshing squeeze of lime juice before enjoying.
# Notes:
01 -
For best results, let the salmon marinate for the full 2 hours to maximize flavor absorption.
02 -
The sriracha amount can be adjusted based on your spice preference.