Description
A delightful blend of flavors featuring tender salmon coated in a sweet and spicy honey sriracha sauce, served over jasmine rice.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1/4 cup honey
- 2 tablespoons sriracha sauce (adjust to taste)
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup jasmine rice (uncooked)
- 2 cups water (for cooking rice)
- 2 green onions, sliced (for garnish)
- 2 tablespoons toasted sesame seeds (for garnish)
- 1 tablespoon olive oil (for greasing the baking dish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together honey, sriracha sauce, soy sauce, minced garlic, and grated ginger.
- Place salmon fillets in a shallow dish or resealable bag and pour the marinade over them. Let marinate for at least 15 minutes.
- Rinse jasmine rice under cold water. In a medium saucepan, combine rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
- Lightly grease a baking dish with olive oil. Place marinated salmon fillets in the dish, skin-side down, and pour remaining marinade over the top. Bake for 12-15 minutes.
- Fluff the cooked jasmine rice and divide it among four bowls. Top each bowl with a baked salmon fillet.
- Garnish with sliced green onions and toasted sesame seeds. Drizzle with additional sriracha if desired.
Notes
- For a vegan option, substitute salmon with tofu or tempeh.
- Use quinoa instead of jasmine rice for a protein boost.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Honey Sriracha, Salmon, Rice Bowl, Asian Cuisine, Healthy Recipe