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Honey Sriracha Salmon

Honey Sriracha Glazed Salmon Bowl

Salmon bathed in a delicious sweet and spicy glaze with Sriracha and Honey. Served up over a bed of rice with roasted asparagus, sliced mango, carrots, sesame seeds and thai basil. Quick and easy weeknight meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 pound wild salmon fillets
  • 2 tsp sesame oil
  • 2 tsp sesame seeds, toasted
Honey Sriracha Glaze
  • 2 tbsp vegetable oil
  • 2 clove garlic
  • 4 tbsp sriracha sauce Less if you don't like it too spicy
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 2 tbsp lime juice
  • 2 tsp minced fresh ginger
  • 1 tsp chili powder
For the Bowls
  • 1-2 sliced mango
  • 2 chopped spring onion
  • 1 carrot sliced thin with a peeler
  • 1-2 tbsp sliced thai basil or regular basil
  • 1 tbsp sesame seeds, toasted
  • 1 bunch roasted asparagus roast tossed with a little sesame oil at 425F for 7-8 minutes

Method
 

  1. Make the glaze. Combine all the glaze ingredients in a small saucepan and bring to a boil. Reduce heat to low and let simmer until thickened and reduced. Remove from heat and set aside. 
  2. Preheat the oven to 425F. On a baking sheet lined with parchment paper, place your salmon. Make sure your salmon is patted completely dry. Sprinkle with a little salt and pepper and cover the salmon with another sheet of parchment and place in the oven for about 5-7 minutes until cooked half way through.
  3. Prepare another baking sheet and place your asparagus on it. Snap the ends off and toss in a little sesame oil. Place these in the oven at 425F for about 7 minutes until roasted and cooked through.
  4. Remove the salmon from the oven when half way cooked. Remove the top layer of parchment paper and spread half of your glaze on and sprinkle with sesame seeds. Drizzle over a little bit of sesame oil. Reserve the other half of your glaze for serving.
  5. Switch the oven to broil and place your salmon under the broiler for another few minutes or so until the glaze is caramelized and the salmon is cooked through.
  6. Serve the salmon over cooked rice with roasted asparagus, sliced mango, carrot, extra sesame seeds, thai basil, slivered spring onions and a drizzle of the extra sauce and a drizzle of sesame oil if you like.