Cuencos de salmón con miel y sriracha

Ingredientes

• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup honey
• 2 tablespoons sriracha
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon ginger, grated
• 3 cups cooked rice (white, brown, or jasmine)
• 1 avocado, sliced
• 1 cup edamame, shelled
• 1 cucumber, sliced
• 1/2 cup shredded carrots
• Sesame seeds (optional)
• Chopped green onions (optional)
• Lime wedges (optional)

Preparación

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.

3. 3

   Prepare rice according to package directions.

4. 4

   Chop all veggies.

5. 5

   Place salmon fillets on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper.

6. 6

   Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

7. 7

   During the last 2-3 minutes of baking, brush the salmon fillets generously with the honey sriracha glaze. Let the glaze caramelize slightly in the oven.

8. 8

   Divide the cooked rice among four bowls.

9. 9

   Top each bowl with a baked honey sriracha salmon fillet.

10. 10

    Arrange the avocado slices, edamame, cucumber, and shredded carrots around the salmon.

11. 11

    Garnish with sesame seeds, chopped green onions, and a lime wedge, if desired.

12. 12

    Serve immediately and enjoy!