Honey Sriracha Salmon & Brown Rice Bowl

Honey Sriracha Salmon & Brown Rice Bowl

Introduction

If you’re looking for a delicious and healthy meal that is easy to prepare, look no further than the Honey Sriracha Salmon & Brown Rice Bowl. This dish combines the rich flavors of salmon with a sweet and spicy honey Sriracha sauce, served over nutty brown rice. It’s perfect for a weeknight dinner or meal prep!

Why Make This Recipe

There are many reasons to love the Honey Sriracha Salmon & Brown Rice Bowl. First, it’s quick to make, taking around 30-40 minutes from start to finish. Second, it is packed with nutrients, including protein from the salmon and fiber from the brown rice. Lastly, the combination of sweet and spicy flavors makes this dish exciting and satisfying.

How to Make Honey Sriracha Salmon & Brown Rice Bowl

Ingredients

• 2 salmon fillets
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Sriracha
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1 cup brown rice
• 2 cups water
• 1/2 tsp sesame oil
• 1 tbsp chopped green onions

Directions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, honey, Sriracha, soy sauce, garlic powder, and ginger powder to create the marinade.
3. Place the salmon fillets in a baking dish and pour the marinade over them, coating well.
4. Bake in the oven for about 15-20 minutes or until the salmon is cooked through.
5. Meanwhile, rinse the brown rice under cold water. In a saucepan, combine the brown rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed.
6. Stir in the sesame oil and chopped green onions into the cooked rice.
7. Serve the salmon over the brown rice and enjoy!

How to Serve Honey Sriracha Salmon & Brown Rice Bowl

You can serve the Honey Sriracha Salmon & Brown Rice Bowl hot, right after cooking. It can be garnished with extra green onions or sesame seeds for added flavor and presentation. Feel free to pair it with steamed vegetables for a complete meal.

How to Store Honey Sriracha Salmon & Brown Rice Bowl

If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for up to 3 days. To reheat, simply microwave or warm on the stove until heated through.

Tips to Make Honey Sriracha Salmon & Brown Rice Bowl

• For extra flavor, marinate the salmon for up to an hour before baking.
• Adjust the level of Sriracha to suit your taste. You can use less for a milder dish or more for extra heat.
• If you’re short on time, you can substitute white rice, which cooks faster than brown rice.

Variation

You can easily customize this bowl by adding your favorite vegetables. Try mixing in broccoli, bell peppers, or snap peas. You can also use different proteins like chicken or tofu if you prefer.

FAQs

1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before marinating and baking.

2. Is this recipe gluten-free?
For a gluten-free version, use tamari instead of soy sauce.

3. Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time. Cook the rice and bake the salmon, then store them separately in the fridge. Just combine them when you’re ready to eat.

Enjoy your Honey Sriracha Salmon & Brown Rice Bowl! It’s both delicious and simple to make, making it a perfect addition to your weekly meal rotation.