Ingredients
Scale
- 4 salmon fillets (or 1 lb salmon, cut into cubes)
- 3 tbsp sriracha sauce
- 2 tbsp honey
- 2 tbsp low-sodium soy sauce
- 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
- Prepare the marinade by whisking together sriracha, honey, soy sauce, garlic, lime juice, and sesame oil in a small bowl.
- Marinate the salmon for at least 15 minutes in half of the marinade; reserve the remaining marinade.
- Preheat your oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until golden.
- Sear the marinated salmon in a skillet over medium-high heat for about 2–3 minutes per side until caramelized.
- Pour reserved marinade over cooked salmon in the skillet and let it bubble for 1–2 minutes to create a glaze.
- Assemble bowls by placing rice at the base, topping with roasted cauliflower and glazed salmon.
- Garnish with chopped green onions, cilantro, and sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking and Skillet Cooking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 550
- Sugar: 14g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg