Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons honey
- 2 tablespoons Sriracha sauce
- 1 cup cooked jasmine rice
- 1 cucumber, sliced
- 1 bell pepper, sliced
- 2 green onions, chopped
- Sesame seeds for garnish
- Olive oil, salt, and pepper to taste
Instructions
- Preheat the grill or skillet over medium-high heat.
- In a small bowl, whisk together honey and Sriracha sauce.
- Brush the salmon fillets with the honey Sriracha mixture.
- Cook the salmon for 4-5 minutes per side until cooked through and slightly charred.
- Meanwhile, prepare bowls with cooked rice, sliced cucumber, and bell peppers.
- Place the grilled salmon on top of the rice and vegetables.
- Garnish with green onions and sesame seeds.
- Serve immediately and enjoy a spicy, sweet, and savory salmon bowl.
Notes
- Adjust the Sriracha level to your spice preference.
- Use wild-caught salmon for the best flavor and sustainability.
- Can be served with additional soy or lime for extra zing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilled
- Cuisine: American/Mediterranean
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 75mg