Lunch
Sriracha and Honey Glazed Salmon Bowl
A pan-glazed salmon fillet where sriracha and honey are whisked together and built into the cook from the start, served over steamed rice with edamame, shredded red cabbage, and a sesame dressing.
$6
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
680Calories
38gProtein
28gFat
72gCarbs
16gSugar
8gFiber
750mgSodium
62mgChol
0gSat Fat
Goes well with
Sapporo Premium Beer
local
Thai Iced Tea
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Whisk sriracha, honey, soy sauce, and grated garlic in a small bowl for the glaze. In another bowl, whisk sesame oil, rice vinegar, soy sauce, and honey for the dressing. Toss shredded red cabbage with half the dressing and set aside. Pat salmon dry and season with a pinch of salt.
2
Sear
Heat 1 tsp neutral oil in a non-stick frying pan over medium-high heat. Place salmon skin-side down and cook 4–5 minutes without moving until skin is crisp, golden, and flesh is opaque two-thirds up the fillet.
3
Glaze
Flip salmon and cook 1 minute. Spoon glaze over the top and cook 1 minute more, tilting and basting constantly, until glaze is sticky and caramelised.
4
Plate
Spoon steamed jasmine rice into a bowl. Arrange dressed red cabbage, defrosted edamame, and avocado slices around the rice. Top with glazed salmon. Drizzle remaining sesame dressing over the bowl and scatter toasted sesame seeds and sliced spring onions. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 x 170g salmon fillet, skin on
- 2 tsp2 tsp neutral oil
- pinch fine sea salt
- 3 tbsp3 tbsp sriracha
- 3 tbsp3 tbsp honey
- 4 tsp4 tsp soy sauce
- 1 clove1 clove garlic
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp sesame oil
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp honey
- 360–440g steamed jasmine rice
- 160g160g frozen edamame
- 240g240g red cabbage
- 11 avocado
- 2 tsp2 tsp toasted sesame seeds
- 22 spring onion
