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A vibrant Sriracha Honey Salmon Bowl with jasmine rice, avocado, and cucumber

Sriracha Honey Salmon Bowls

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 645
Ingredients Method

Ingredients
  

  • 2 salmon fillets (6 oz each)
  • 2 tablespoons hone y
  • 1 tablespoon sriracha sauce
  • 1 tablespoon low -sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 clove garlic , minced
  • 1 cup jasmine rice, cooked
  • 1/2 cucumber , sliced
  • 1/2 cup shelled edamame, steamed
  • 1 medium avocado , sliced
  • 2 green onions , thinly sliced
  • 1 teaspoon toasted sesame seeds

Method
 

  1. Preheat convection oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. In a small mixing bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic to create the glaze.
  3. Place salmon fillets on the prepared sheet pan and brush the dorsal side of each fillet with 50% of the glaze.
  4. Roast salmon for 12 to 15 minutes, or until the internal temperature reaches 145°F (63°C).
  5. Standardize bowl assembly by placing 1/2 cup cooked jasmine rice at the base of two bowls.
  6. Arrange sliced cucumber, steamed edamame, and sliced avocado in separate quadrants over the rice.
  7. Place one cooked salmon fillet in the center of each bowl.
  8. Drizzle the remaining glaze over the salmon and garnish with sliced green onions and sesame seeds.