Hot Honey Salmon Rice Bowl
A perfect blend of sweet and spicy, this Hot Honey Salmon Rice Bowl is a quick and delicious dinner option, combining tender salmon with a flavorful hot honey glaze.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Medium Saucepan
- 1 Mixing Bowl small
Ingredients
Salmon and Glaze
- 4 salmon fillets
- 1/4 cup honey
- 1 tsp red pepper flakes
- 1 tbsp apple cider vinegar
Rice and Vegetables
- 2 cups jasmine rice
- 2 cups broccoli florets
- 2 tbsp sesame seeds
- 2 green onions sliced
Instructions
Preparation
- Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
- Pat the salmon fillets dry with a paper towel. Season with salt and pepper on both sides.
- In a small mixing bowl, combine honey, red pepper flakes, and apple cider vinegar. Stir until well combined.
- Place the salmon fillets on the prepared baking sheet. Brush each fillet generously with the hot honey glaze.
- Bake the salmon in the preheated oven for 15-20 minutes, or until it flakes easily with a fork.
Rice and Vegetables
- While the salmon bakes, cook the jasmine rice according to the package instructions. Fluff with a fork once done.
- Steam the broccoli florets until tender, about 5-7 minutes. Set aside.
Assembly
- Divide the cooked rice among four bowls. Top each with a salmon fillet and steamed broccoli. Drizzle with additional hot honey glaze if desired.
- Sprinkle sesame seeds and sliced green onions over each bowl. Serve immediately and enjoy.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: To ensure a perfect glaze, warm the honey before mixing. Ingredient Substitutions: Swap salmon for cod, or use tofu for a vegetarian option. How to Serve: Best served fresh with a sprinkle of sesame seeds and green onions. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Reheat gently. Make-Ahead Tips: Prepare the glaze in advance and store it in the fridge.