Ingredients
Scale
- 4 salmon fillets (or 1 lb salmon, cut into cubes)
- 3 tbsp sriracha sauce
- 2 tbsp honey
- 2 tbsp soy sauce (low sodium preferred)
- 2 cups cooked jasmine rice
- 2 cups cauliflower florets
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- In a mixing bowl, whisk together sriracha sauce, honey, soy sauce, minced garlic, lime juice, and sesame oil.
- Marinate the salmon in half the marinade for 15 minutes. Reserve the rest.
- Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, salt, and pepper; roast for 20-25 minutes until golden.
- Heat a skillet over medium-high heat. Sear the salmon for about 2-3 minutes per side until caramelized.
- Pour reserved marinade over salmon in the skillet and let bubble for 1-2 minutes.
- Serve salmon over jasmine rice topped with roasted cauliflower.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking and Searing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 10g
- Sodium: 738mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 62mg