Fusion Kitchen · 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.
$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
680Calories
38gProtein
28gFat
72gCarbs
16gSugar
8gFiber
750mgSodium
62mgChol
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Instructions
1
Prep
Whisk sriracha, honey, soy sauce, and minced 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 2 tsp neutral oil in a large non-stick frying pan over medium-high heat. Place both salmon fillets skin-side down and cook 4–5 minutes without moving until skin is crisp, golden, and flesh is opaque two-thirds up the fillets.
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 two bowls. Arrange dressed red cabbage, defrosted edamame, and avocado slices around the rice in each bowl. Top each with a glazed salmon fillet. Drizzle remaining sesame dressing over the bowls and scatter toasted sesame seeds and sliced scallions. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g (12 oz) salmon fillet, skin on
- 2 tsp neutral oil
- pinch fine sea salt
- 3 tbsp sriracha
- 3 tbsp honey
- 1 tbsp + 1 tsp soy sauce
- 1 garlic clove
- 2 tsp lime juice
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 400g (14.1 oz) steamed jasmine rice
- 160g (5.6 oz) frozen edamame
- 240g (8.5 oz) red cabbage
- 1 avocado
- 2 tsp toasted sesame seeds
- 2 scallions