Honey Sriracha Salmon Bowls

To create these delightful bowls, we’ll be utilizing a few key ingredients that not only contribute to the dish's exceptional taste but also provide numerous health benefits.

Looking for a delicious and healthy weeknight dinner? Try these Honey Sriracha Salmon Bowls! With tender salmon marinated in a sweet and spicy glaze, nutritious quinoa, and colorful seasonal veggies, this meal is packed with flavor and nutrients. It's quick to prepare, customizable, and perfect for meal prep. Experience the delightful balance of sweet, spicy, and umami in every bite. Enjoy cooking at home with this easy recipe! #SalmonBowls #HealthyEating #MealPrep #DinnerInspo #HealthyRecipes

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Ingredients

For the Salmon:

4 salmon fillets (approx. 6 oz each)

3 tablespoons honey

2 tablespoons sriracha sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon minced garlic

1 teaspoon grated fresh ginger

Salt and pepper to taste

2 teaspoons sesame oil for cooking

For the Quinoa:

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

Salt to taste

For the Vegetables:

1 cup broccoli florets

1 cup snap peas

1 red bell pepper, sliced

1 tablespoon olive oil

Salt and pepper to taste

Sesame seeds for garnish

Chopped green onions for garnish

Instructions

Marinate the Salmon:

- In a mixing bowl, combine honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger to create the marinade.

- Season the salmon fillets with salt and pepper, then pour the marinade over the salmon. Let it marinate for at least 30 minutes, preferably in the refrigerator.

Cook the Quinoa:

- In a medium saucepan, combine rinsed quinoa and vegetable broth (or water). Bring to a boil over high heat.

- Once boiling, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork. Drizzle with olive oil and season with salt.

Prepare the Vegetables:

- Heat olive oil in a large skillet over medium heat. Add broccoli, snap peas, and red bell pepper. Season with salt and pepper.

- Sauté the vegetables for about 5-7 minutes, or until just tender but still vibrant and crisp. Set aside.

Cook the Salmon:

- In the same skillet, heat sesame oil over medium-high heat. Remove salmon from the marinade (reserve the marinade) and cook for about 4-5 minutes on each side, or until cooked through and slightly caramelized.

- Pour the reserved marinade into the skillet and let it simmer for another minute to thicken slightly.

Assemble the Bowls:

- Divide the quinoa among four bowls, topping each with a portion of sautéed vegetables and a salmon fillet.

- Drizzle with any remaining glaze from the skillet, and garnish with sesame seeds and chopped green onions.

Serve:

- Enjoy your Honey Sriracha Salmon Bowls warm, and savor the delightful combination of sweet and spicy flavors.

Prep Time: 15 mins | Total Time: 1 hour | Servings: 4