Ingredients
- Salmon fillets: 2 (6-ounce)
- Sriracha: 2 tablespoons
- Honey: 2 tablespoons
- Soy sauce: 1 tablespoon
- Garlic: 2 cloves, minced
- Rice: 1 cup, cooked
- Broccoli florets: 1 cup
- Green onions: 2, chopped
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a small bowl, whisk together the sriracha, honey, soy sauce, and minced garlic.
- Step 3: Place the salmon fillets on the prepared baking sheet. Brush the sriracha honey mixture evenly over the salmon.
- Step 4: Roast the salmon in the preheated oven for 12-15 minutes, or until cooked through and flakes easily with a fork.
- Step 5: While the salmon is roasting, steam or roast the broccoli florets until tender-crisp.
- Step 6: Assemble the bowls by dividing the cooked rice between two bowls. Top with the roasted salmon, broccoli florets, and sprinkle with chopped green onions. Serve immediately.
Notes
- Leftover salmon and rice can be stored separately in airtight containers in the fridge for up to 2 days.
- For best flavor, gently reheat the salmon in a skillet over low heat to avoid drying it out.
- Garnish with a sprinkle of sesame seeds and a squeeze of lime for an extra layer of flavor and freshness.
- Don't overcrowd the baking sheet – leaving space around the salmon allows it to roast, not steam, resulting in a caramelized, flavorful glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American