Ingredients
Scale
- 1 pound salmon fillet, cut into chunks
- 2 tablespoons sriracha sauce
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 3 cups cooked white rice
- 1 small head cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 tablespoons chopped green onions (optional garnish)
- 2 tablespoons chopped cilantro (optional garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping halfway through, until golden and crisp.
- In a bowl, whisk together honey, sriracha, soy sauce, garlic, and rice vinegar to create the glaze.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add salmon chunks and sear for 2–3 minutes on each side until golden.
- Pour the glaze into the skillet and cook for another 2–3 minutes, tossing to coat, until the sauce thickens and clings to the salmon.
- Divide the cooked rice into bowls. Top with roasted cauliflower and glazed salmon.
- Drizzle with the remaining glaze and garnish with chopped green onions and cilantro if desired. Serve immediately.
Notes
Adjust the amount of sriracha for desired spice level. Can substitute salmon with chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Asian
- Diet: Gluten Free, High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 50mg