Description
A delicious and spicy dish featuring salmon fillets glazed with honey and sriracha, served over fluffy jasmine rice.
Ingredients
Scale
- 2 (6-ounce) salmon fillets
- 2 tablespoons honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup jasmine rice
- 2 cups water
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, whisk together honey, sriracha, soy sauce, olive oil, garlic, and ginger until well combined.
- Place the salmon fillets on the prepared baking sheet. Season with salt and pepper, then brush the honey sriracha mixture generously over the top of each fillet.
- Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked through.
- While the salmon is baking, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
- Fluff the rice with a fork and let it sit covered for an additional 5 minutes.
- Serve the salmon over a bed of jasmine rice and garnish with chopped green onions.
Notes
- For a spicier kick, add more sriracha to the glaze or sprinkle red pepper flakes on top before serving.
- You can substitute the salmon with chicken breasts or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg