Ingredients:
- 4 (6 oz) Salmon Fillets
- 1/4 cup Honey
- 2 Tbsp Sriracha Sauce
- 2 Tbsp Soy Sauce (or Tamari)
- 1 Tbsp Rice Vinegar
- 2 cloves Fresh Garlic, minced
- 1 tsp Fresh Ginger, grated
- 1 tsp Sesame Oil
- 1 Tbsp Neutral Oil
- 1 cup Jasmine Rice
- 1/2 cup Full-Fat Coconut Milk
- 3/4 cup Water
- 1/4 tsp Salt
- 3 Green Onions, sliced (for garnish)
- 1 tsp Toasted Sesame Seeds (for garnish)
- 1 medium Avocado, sliced (optional)
- 2 cups Steamed or Roasted Broccoli/Edamame
Instructions:
- Rinse the jasmine rice thoroughly. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil, then immediately reduce heat to the lowest setting, cover, and simmer undisturbed for 15–17 minutes, until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- While the rice cooks, whisk together honey, Sriracha, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil in a small bowl to create the glaze. Set aside half of this mixture—this is your finishing glaze.
- Pat the salmon fillets very dry with kitchen paper and season lightly with salt and pepper.
- Heat the neutral oil in an oven-safe skillet over medium-high heat. Sear the salmon presentation-side down for 3 minutes until nicely coloured. Flip.
- Brush the top of the salmon generously with the first half of the Sriracha glaze. Transfer the skillet (or place on a parchment-lined baking sheet) into a preheated oven at 400°F (200°C). Bake for 6–10 minutes, until the salmon is cooked through (internal temp 145°F/63°C).
- Remove the salmon from the oven. Brush immediately with the reserved, unused finishing glaze for a fresh, glossy coat. Let rest for 2 minutes.
- Assemble the bowls: Divide the coconut rice among four bowls. Arrange your steamed vegetables and sliced avocado alongside the rice. Place one glazed salmon fillet on top.
- Garnish liberally with sliced green onions and toasted sesame seeds. Drizzle any residual pan juices over the top and serve immediately.