Honey Sriracha Glazed Salmon with Coconut Jasmine Rice
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup honey
- 2 tbsp Sriracha sauce
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 cup jasmine rice
- 1 3/4 cups coconut milk
- 1/4 cup chopped fresh cilantro
- 2 tbsp sesame seeds
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together honey, Sriracha sauce, soy sauce, garlic, and ginger to make the glaze.
- Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt and pepper.
- Brush the glaze over the salmon fillets, ensuring they are well coated.
- Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through and flaky.
- While the salmon is cooking, rinse the jasmine rice under cold water until the water runs clear. Drain well.
- In a saucepan, combine the rinsed rice and coconut milk. Bring to a boil over medium heat, then reduce to a simmer and cover with a lid.
- Cook the rice for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Fluff the cooked rice with a fork and stir in chopped cilantro.
- In a small skillet, heat vegetable oil over medium heat. Add sesame seeds and toast until golden brown, about 2 minutes.
- Serve the honey Sriracha glazed salmon over the coconut jasmine rice, garnished with toasted sesame seeds.
- Enjoy your flavorful and nutritious meal!
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