Spicy-sweet glazed fish bowls (Print Version)
# Ingredients:
→ For the Salmon
01 -
4 salmon fillets (or 1 lb salmon, cut into cubes)
02 -
3 tbsp sriracha sauce
03 -
2 tbsp honey
04 -
2 tbsp soy sauce (low sodium preferred)
05 -
2 cloves garlic, minced
06 -
1 tbsp lime juice
07 -
1 tsp sesame oil
→ For the Bowl
08 -
2 cups cooked jasmine rice
09 -
2 cups cauliflower florets
10 -
1 tbsp olive oil
11 -
Salt and pepper, to taste
12 -
2 tbsp chopped green onions
13 -
1 tbsp chopped cilantro
14 -
1 tsp sesame seeds
# Instructions:
01 -
In a small bowl, whisk together sriracha, honey, soy sauce, minced garlic, lime juice, and sesame oil.
02 -
Cut the salmon into cubes or leave fillets whole. Place in a bowl and coat with half the marinade. Let sit for 15 minutes. Reserve the remaining marinade.
03 -
Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
04 -
Heat a skillet over medium-high heat with a little oil. Sear the salmon for 2-3 minutes per side (or 4-5 minutes per side for fillets) until caramelized. Pour the reserved marinade over the salmon and let it bubble for 1-2 minutes, creating a thick glaze.
05 -
Divide the cooked rice into bowls. Top with roasted cauliflower and glazed salmon. Garnish with green onions, cilantro, and sesame seeds. Serve warm and enjoy!