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Two Honey Sriracha Salmon Bowls with jasmine rice, cucumber, and edamame

Honey Sriracha Salmon Bowls

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 2 (6 oz) salmon fillets
  • 1/4 cup hone y
  • 2 tablespoons sriracha sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon olive oil
  • 2 cups cooked jasmine rice
  • 1/2 cup cucumber , sliced
  • 1/2 cup shelled edamame
  • 1 tablespoon sesame seeds
  • 2 green onions , sliced

Method
 

  1. In a small bowl, whisk together honey, sriracha, soy sauce, lime juice, garlic, and ginger to create the glaze.
  2. Pat salmon fillets dry with paper towels and season both sides with salt and black pepper.
  3. Heat olive oil in a large non-stick skillet over medium-high heat.
  4. Place salmon fillets in the skillet, flesh-side down, and sear for 3 to 4 minutes until golden brown.
  5. Flip the fillets and pour the honey sriracha glaze into the skillet.
  6. Simmer the sauce for 2 to 3 minutes, spooning it over the salmon repeatedly until the glaze thickens and the salmon reaches an internal temperature of 145°F (63°C).
  7. Divide cooked rice into two bowls.
  8. Top each bowl with a salmon fillet, cucumber slices, and edamame.
  9. Drizzle remaining glaze from the pan over the bowls.
  10. Garnish with sesame seeds and sliced green onions before serving.