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- 2 salmon fillets - 2 tablespoons honey - 2 tablespoons sriracha sauce - 1 tablespoon soy sauce - 1 tablespoon olive oil - 1 cup cooked jasmine rice - 1 avocado, sliced - ½ cucumber, thinly sliced - 1 carrot, julienned - 2 green onions, chopped - Sesame seeds for garnish - Lime wedges for serving You need simple ingredients for this bowl. The salmon gives a rich protein base. Honey and sriracha create a sweet and spicy sauce. Soy sauce adds a salty kick. Olive oil keeps the salmon moist while cooking. For the bowl, jasmine rice acts as a fluffy base. Sliced avocado brings creaminess. Cucumber adds crunch, while julienned carrot gives color and texture. Green onions offer a fresh bite. Lastly, sesame seeds and lime wedges enhance the dish’s look and flavor. These ingredients make a balanced meal that is quick and full of taste. To make the sauce, grab a small bowl. Add 2 tablespoons of honey, 2 tablespoons of sriracha sauce, and 1 tablespoon of soy sauce. Whisk these ingredients together until they blend well. This sauce adds a sweet and spicy kick to the dish. Next, take a skillet and heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, place the 2 salmon fillets in the skillet, skin-side down. Let them cook for about 4 minutes. Then, flip the fillets carefully. Pour the honey-sriracha sauce over the salmon. Cook for another 2-3 minutes. This will make the salmon caramelized and full of flavor. Now comes the fun part—assembling the bowls! Start by dividing 1 cup of cooked jasmine rice into two bowls. On top of the rice, add sliced avocado, thinly sliced cucumber, and julienned carrot. After that, place the cooked salmon on the veggies. Drizzle any leftover sauce from the skillet over everything. Finally, garnish with chopped green onions and sesame seeds. Serve with lime wedges for a zesty finish. Enjoy your vibrant and tasty meal! For cooking salmon, the best temperature is medium-high heat. This will help cook the salmon evenly and give it a nice sear. Aim for a cooking time of about 6-7 minutes total. Start with 4 minutes skin-side down, then flip for 2-3 more minutes. The salmon should flake easily with a fork when it's done. Garnishing your salmon bowls can make them look special. Try adding fresh green onions on top for color. You can also sprinkle sesame seeds to add some crunch. For a fun touch, arrange the sliced avocado, cucumber, and carrot in a rainbow pattern. This makes your bowl not just tasty but also a feast for the eyes. To boost flavor, consider adding spices or herbs. A pinch of garlic powder or fresh cilantro can elevate the dish. For a zesty kick, squeeze some lime juice over the salmon and veggies just before serving. This adds brightness and balances the sweetness of the honey. {{image_2}} You can easily swap salmon for chicken or tofu. If you choose chicken, use boneless, skinless thighs for juicy bites. Cook them in the same way as the salmon. For tofu, use firm or extra-firm tofu. Press it to remove excess water, then cut it into cubes. Sauté it until golden brown before adding the sauce. Both options work great! If you want a change from jasmine rice, try quinoa or brown rice. Quinoa adds a nutty flavor and is packed with protein. Brown rice offers a chewier texture and more fiber. Cook them according to package directions. Both will give your bowls a healthy boost and keep them satisfying. Don’t feel limited by the veggies listed! You can use any mix you like. Try bell peppers for sweetness or snap peas for crunch. Broccoli or zucchini can add color and nutrition. You can even toss in some spinach for a fresh touch. The more variety, the better the flavor! To keep leftover salmon bowls fresh, place them in an airtight container. Make sure to separate the salmon from the rice and veggies. This prevents sogginess. Store the bowls in the fridge for up to two days. If you want to keep the flavors bright, use a squeeze of lime juice before sealing. When it’s time to enjoy leftovers, reheating gently is key. I recommend using a microwave. Heat in short bursts of 30 seconds. Check often to avoid drying out the salmon. You can also reheat on the stove over low heat. Add a splash of water to keep moisture in. You can freeze these salmon bowls, but it’s best to freeze only the salmon and rice. The veggies do not freeze well. Wrap the salmon and rice in plastic wrap, then place them in a freezer bag. They will last for up to three months. To enjoy, thaw in the fridge overnight before reheating. To check if your salmon is cooked, look for a few clear signs. First, the fish should change from a bright red to a light pink color. This shows it is cooking properly. Second, the salmon should flake easily with a fork. If it falls apart, it’s ready to eat. Lastly, use a food thermometer. The internal temperature should reach 145°F. This ensures the salmon is safe and delicious. Yes, you can swap out sriracha for other sauces. If you want less heat, try a mild chili sauce or a sweet chili sauce. For a milder taste, you can use ketchup mixed with a bit of hot sauce. This gives you the sweet and tangy flavor without too much spice. You can even try barbecue sauce for a different twist. Honey sriracha sauce has a nice kick. The heat level depends on how much sriracha you use. If you like it spicy, stick to the recipe. If you prefer it mild, use less sriracha and add more honey. This will balance the heat and give you a sweet taste. Overall, the sauce has a sweet base with a spicy finish. This blog post covered a tasty salmon bowl recipe. We explored the right ingredients and steps to make it easy. From cooking the salmon to plating with fresh veggies, each step counts. Consider tips to enhance flavors and presentation. You can also swap ingredients as you like. Remember to store leftovers properly for later enjoyment. Cooking should be fun, so try new things! Now, you’re ready to create a delicious meal that will impress anyone. Enjoy your cooking journey!

Minute Honey Sriracha Salmon Bowls

Discover the perfect weeknight meal with these Minute Honey Sriracha Salmon Bowls! This quick and delicious recipe combines tender salmon fillets with a mouthwatering honey sriracha glaze, served over fluffy jasmine rice and fresh veggies like avocado and cucumber. In just 15 minutes, you can elevate your dinner game with this healthy dish. Click through to explore the full recipe and start cooking up something amazing tonight!
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Ingredients
  

2 salmon fillets

2 tablespoons honey

2 tablespoons sriracha sauce

1 tablespoon soy sauce

1 tablespoon olive oil

1 cup cooked jasmine rice

1 avocado, sliced

½ cucumber, thinly sliced

1 carrot, julienned

2 green onions, chopped

Sesame seeds for garnish

Lime wedges for serving

Instructions
 

In a small bowl, whisk together the honey, sriracha sauce, and soy sauce until well combined. Set aside.

    In a skillet, heat the olive oil over medium-high heat. Once hot, add the salmon fillets, skin-side down.

      Cook the salmon for about 4 minutes, then carefully flip it over to the other side.

        Pour the honey-sriracha sauce over the salmon and cook for an additional 2-3 minutes until the salmon is cooked through and caramelized.

          While the salmon is cooking, prepare the bowls by dividing the cooked jasmine rice among two bowls.

            Top the rice with the sliced avocado, cucumber, and julienned carrot.

              Remove the salmon from the skillet and place it on top of the vegetables in the bowls.

                Drizzle any leftover sauce from the skillet over the salmon and bowl ingredients.

                  Garnish with chopped green onions and sesame seeds, and serve with lime wedges on the side for an extra zesty flavor.

                    Prep Time, Total Time, Servings: 10 min | 15 min | 2 servings