Ingredients
Scale
- 2 salmon fillets (fresh or thawed)
- 2 tablespoons honey
- 3 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon grated ginger
- Cooked rice or quinoa (for serving)
- Assorted fresh vegetables (bell peppers, cucumbers, carrots)
- Sesame seeds and chopped green onions (for garnish)
Instructions
- In a small bowl, whisk together honey, sriracha sauce, soy sauce, garlic powder, and ginger to create the marinade.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for 15-20 minutes.
- Heat a non-stick skillet over medium heat. Remove the salmon from the marinade and cook for 4-5 minutes on each side until cooked through and flaky.
- While the salmon cooks, prepare rice or quinoa according to package instructions. Slice fresh vegetables into bite-sized pieces.
- Assemble the bowls by placing the cooked rice or quinoa in each bowl, topping with sliced salmon and vegetables. Garnish with sesame seeds and chopped green onions. Drizzle with remaining marinade if desired.
Notes
- You can substitute the salmon with grilled tofu or tempeh for a vegetarian option.
- Adjust the amount of sriracha for desired spice level.
- Reheat leftovers gently in the microwave or stovetop, keeping vegetables fresh for crunchiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg
