Ingredients
Scale
- 4 salmon fillets
- 1/4 cup honey
- 3 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cups cooked jasmine rice
- 1 cup steamed broccoli florets
- 1 cup sliced bell peppers
- 1 tablespoon olive oil
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix honey, sriracha, soy sauce, and rice vinegar in a small bowl.
- Place salmon fillets on the baking sheet and brush generously with the sauce mixture.
- Bake for 12-15 minutes until glazed and cooked through.
- Meanwhile, sauté bell peppers and broccoli in olive oil until tender.
- Assemble bowls with cooked rice, roasted salmon, and sautéed vegetables.
- Drizzle extra sauce over the bowls and garnish with cilantro and lime wedges. Serve immediately.
Notes
- Adjust the amount of sriracha for spice level preference.
- You can substitute salmon with chicken or tofu for variety.
- For added flavor, sprinkle with sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Bake, sauté, assemble
- Cuisine: Asian Fusion
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 15g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg