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To make Honey Sriracha Salmon Bowls, gather these key items: - 4 salmon fillets (about 6 oz each) - 3 tablespoons honey - 2 tablespoons sriracha sauce - 1 tablespoon soy sauce - 1 tablespoon olive oil - 1 cup cooked jasmine rice - 1 cup broccoli florets - 1 carrot, julienned - 1/2 cup red cabbage, finely shredded - 1 avocado, sliced - 2 green onions, chopped - Sesame seeds for garnish - Salt and pepper to taste Using fresh ingredients makes a big difference in this dish. Fresh salmon and crisp veggies add great flavor and texture. I always prefer fresh broccoli and carrots for their crunch. However, some pantry staples are just as important. Honey and sriracha give the sauce its sweet and spicy kick. Soy sauce adds depth, while olive oil helps cook the salmon perfectly. You can swap some ingredients if needed. No salmon? Use chicken or firm tofu instead. If you dislike sriracha, try another hot sauce or even BBQ sauce for a sweet twist. Don't have jasmine rice? Any grain works, like brown rice or quinoa. You can also change the veggies based on what you have. Try bell peppers or snap peas for fun variations. To start, gather your ingredients. You need honey, sriracha, soy sauce, salt, and pepper. In a small bowl, whisk them. Mix until they blend well. This marinade gives your salmon a sweet and spicy kick. Next, take your salmon fillets. Place them in a shallow dish. Pour the marinade over the salmon. Make sure each piece gets coated. Let the salmon sit for at least 20 minutes. This step helps the flavors soak in well. You have two great options to cook your salmon: the skillet or the oven. If you choose the skillet, heat it over medium. Add olive oil, then place the salmon skin-side down. Cook for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes. For the oven, preheat it to 400°F (200°C). Place the marinated salmon on a baking sheet lined with foil. Bake for 12-15 minutes, or until fully cooked. Both methods work well, but the skillet gives a nice crispy skin. You can follow the Full Recipe to explore more details. Enjoy your cooking! Cooking salmon can seem tricky, but it’s easy once you know a few tips. Always start with fresh salmon. Look for bright color and firm texture. Before cooking, let the salmon sit at room temperature for about 15 minutes. This helps it cook evenly. Use a non-stick skillet for best results. Heat the skillet first before adding olive oil. This way, the skin gets crispy. Cook skin-side down for 4-5 minutes. Flip it gently to avoid breaking. Brush with leftover marinade while cooking for extra flavor. Blanching makes your veggies bright and crunchy. Start by boiling water in a pot. Add a pinch of salt to keep colors vivid. Once boiling, add broccoli and carrots. Cook for just 2-3 minutes. You want them tender but still crisp. After that, quickly transfer them to an ice bath. This stops the cooking process and keeps them colorful. Pat them dry before adding to your bowl. A beautiful bowl makes the meal more fun. Use a wide, shallow bowl for serving. Start with a base of jasmine rice. Place the salmon in the center. Arrange your blanched vegetables around it. Add red cabbage and avocado for color. Finish with green onions and sesame seeds on top. A wedge of lime adds a nice touch. It gives a fresh burst when squeezed. For those who love spice, drizzle extra sriracha on top. Enjoy creating your colorful masterpiece! {{image_2}} You can switch the protein in your bowls. Tofu is a great choice for a vegetarian meal. It soaks up the honey sriracha flavors well. Just press it to remove excess water before marinating. Chicken is another option. Use boneless, skinless chicken thighs or breasts. Cook them in the same way as the salmon for a tasty twist. Both options will give you a healthy, filling meal. If you want to change things up, try a different sauce. Teriyaki sauce adds a sweet and savory flavor. It pairs well with both salmon and chicken. Garlic soy sauce gives a nice punch. This sauce is rich and very aromatic. You can mix these sauces with honey and sriracha for more depth. Experimenting with these sauces will keep your meals exciting. Seasonal vegetables can add color and taste to your bowls. Try using bell peppers in the summer for a crunchy bite. In the fall, roasted sweet potatoes can add sweetness. You can even add snap peas or asparagus for a fresh crunch. The key is to use what is fresh and in season. This not only enhances flavor but also makes your meal more nutritious. Customize your bowls to your taste and enjoy the variety. Store your Honey Sriracha salmon bowls in an airtight container. Make sure to separate the salmon from the rice and veggies. This keeps the rice fluffy and the salmon fresh. You can keep leftovers in the fridge for up to three days. Don't forget to label your containers with the date. This helps you remember when you made them. To reheat, use the microwave or a skillet. If you choose the microwave, heat the salmon and rice in 30-second bursts. Check often to avoid overcooking. For the skillet, warm it over medium heat. Add a splash of water to keep it moist. Stir gently until heated through. This way, you keep that delicious flavor intact. You can freeze the salmon and rice if you want to prep ahead. Place portions in freezer-safe bags. Remove as much air as possible. This prevents freezer burn. The salmon will last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it using the methods above for a quick meal. You can serve many sides with these salmon bowls. Here are some great options: - Steamed rice or quinoa for extra carbs. - A fresh green salad for crunch and color. - Pickled vegetables to add tang. - Crispy wonton chips for texture. - A wedge of lime for a zesty kick. These sides complement the sweet and spicy flavors of the salmon. Yes, you can prepare these bowls in advance. Cook the salmon and veggies, then store them separately. This helps keep everything fresh. Store the rice in the fridge, too. Assemble the bowls right before eating. This way, the food stays tasty and looks nice. To change the spice level, adjust the sriracha. Here’s how: - For less heat, use less sriracha in the marinade. - For more heat, add extra sriracha on top before serving. - You can also mix the sriracha with yogurt or sour cream. This makes a creamy sauce that cools the heat. These tips help you create the perfect bowl that suits your taste. For the complete recipe, check out the Full Recipe section. This blog post covered all you need for tasty Salmon Bowls. We discussed ingredients, from fresh options to pantry staples. I shared steps to prepare, marinate, and cook the salmon. You learned tips for cooking and serving, plus how to switch proteins and sauces. Storage tips ensure your leftovers stay great, while FAQs answered common questions. Cooking is fun and easy with the right info. Enjoy making these bowls and share with friends!

Honey Sriracha Salmon Bowls

Savor the deliciousness of Honey Sriracha Salmon Bowls with this easy recipe! Whip up marinated salmon topped with fresh veggies like broccoli, carrots, and avocado, all served over fluffy jasmine rice. Perfect for a quick weeknight meal or an impressive weekend dish, these bowls are bursting with flavor and nutrition. Click through for step-by-step instructions and elevate your dinner game today!
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Ingredients
  

4 salmon fillets (about 6 oz each)

3 tablespoons honey

2 tablespoons sriracha sauce

1 tablespoon soy sauce

1 tablespoon olive oil

1 cup cooked jasmine rice

1 cup broccoli florets

1 carrot, julienned

1/2 cup red cabbage, finely shredded

1 avocado, sliced

2 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Prepare the Marinade: In a small bowl, whisk together the honey, sriracha, soy sauce, and a pinch of salt and pepper until well combined.

    Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they're evenly coated. Let them marinate for at least 20 minutes.

      Cook the Salmon: Preheat a non-stick skillet over medium heat, add olive oil, and then place the marinated salmon skin-side down. Cook for about 4-5 minutes until crispy, then carefully flip and cook for another 3-4 minutes or until the salmon is cooked to your liking. Brush with any remaining marinade while cooking.

        Blanch the Vegetables: In a pot of boiling water, add the broccoli florets and julienned carrots. Blanch for about 2-3 minutes, then quickly transfer them to an ice bath to retain their color and crunch.

          Assemble the Bowls: In serving bowls, place a generous scoop of jasmine rice as the base. Arrange the cooked salmon fillet in the center, surrounded by blanched broccoli, carrots, shredded red cabbage, and sliced avocado.

            Garnish: Sprinkle the bowls with chopped green onions and sesame seeds for added flavor and texture. Drizzle extra honey or sriracha on top if desired.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve the bowls with a wedge of lime on the side for a fresh burst of flavor and optional additional sriracha for those who enjoy more heat!