Description
Speedy weeknight dinners with flaky salmon glazed in sweet-spicy honey sriracha dressing, served over fluffy rice with fresh avocado, edamame, cucumber, and creamy sriracha mayo. Perfectly balanced flavors and easy assembly!
Ingredients
1.5 pounds salmon fillets, skinless
2 tablespoons honey
1 tablespoon sriracha sauce
1 tablespoon soy sauce (halal, non-alcoholic)
1 1/2 cups cooked jasmine rice
1 cup steamed edamame
1/2 cup diced cucumber
1/2 avocado, sliced
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 cup mixed fresh herbs (cilantro, sesame seeds)
Instructions
Preheat oven to 400°F (200°C)
Mix honey, sriracha, and soy sauce in a bowl
Marinate salmon in sauce for 10 minutes
Line baking sheet with parchment paper
Place salmon in single layer, bake 12-15 minutes until flaky
Meanwhile, warm jasmine rice in microwave
Assemble bowls with rice, salmon, edamame, cucumber, avocado
Drizzle with remaining glaze and rice vinegar
Garnish with herbs and sesame oil
Notes
Use pre-cooked rice for faster assembly
Adjust sriracha amount to control spice level
Glaze can be made 2 days ahead
Leftovers store in fridge for 2-3 days
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Oven Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg