Honey Sriracha Glazed Salmon with Coconut Rice
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup honey
- 2 tbsp Sriracha sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 1/2 cups water
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish
Instructions
- In a small bowl, whisk together honey, Sriracha sauce, soy sauce, rice vinegar, ginger, and garlic to make the glaze.
- Season the salmon fillets with salt and pepper, then brush the glaze over each fillet, coating them evenly. Let them marinate for 15 minutes.
- Preheat the oven to 400°F (200°C). Place the salmon fillets on a lined baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the coconut rice. In a saucepan, combine coconut milk, water, and a pinch of salt. Bring to a simmer.
- Add the jasmine rice, stir well, cover, and simmer over low heat for 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.
- Fluff the rice with a fork and let it sit, covered, for a few minutes.
- Serve the honey Sriracha glazed salmon over the coconut rice, garnish with chopped green onions and sesame seeds, and enjoy!
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