Last week's menu had Honey Sriracha Roasted Salmon Rice Bowls on it. Billy wasn't impressed. I however, was impressed. I was so impressed I not only ate mine, but I ate his (he only took one bite) the next day. In his defense, he's not a fan of salmon, where I will eat almost any seafood.
I've been a fan of Gina Homolka for several years. I have all her cookbooks and her website, SkinnyTaste, has been bookmarked in my browser since I found it. Her recipes are delicious and she gives the WW points for them. Very helpful if you are following WW. Gina publishes a weekly menu plan that I have followed before. As I was browsing her website, I noticed the recipe for Honey Sriracha Roasted Salmon Rice Bowls. It looked good so I decided to give it a try.
(Not my picture, this is Gina's picture from her website)
Since I'm a sucker for avocado and I like seafood, I knew I'd enjoy this. And in totally honesty, I knew Billy probably wouldn't. But I made it anyway. The small victories of being the one who cooks LOL I did not do rice though. I subbed in cauliflower rice so I wouldn't have the carb count. I liked it so much I decided to share it here so you could enjoy as well.
Honey Sriracha Roasted Salmon Rice Bowls
Recipe by Gina Homolka
Ingredients:
2 TBSP honey
1 TBSP sriracha (plus more for serving)
1 TBSP soy sauce
2 tsp minced ginger
1 1/2 pounds skinless salmon filets
3 Persian cucumbers (thinly sliced, or 1/3 English cucumber cut into thin half moons)
1 1/2 tsp rice vinegar
1 tsp toasted sesame seed oil
1/2 tsp kosher salt
3 c cooked short-grain brown rice (I used cauliflower rice)
4 oz avocado, thinly sliced
Furikake seasoning (or sesame seeds, for garnish)
Instructions:
1. Preheat broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.
2. In a small bowl, combine the honey, sriracha, soy sauce and ginger, stir with a fork until the honey dissolves.
3, Cut the salmon into 1-inch cubes and place them on the baking sheet, leaving a bit of space between each piece.
4. Brush the salmon with the glaze and cook under the broiler for 3-4 minutes, or until it's easily flaked with a fork and golden on top.
5. Meanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.
To Serve:
Place 3/4 cup rice in each bowl. Divide and top with salmon, sliced avocado, cucumber and a drizzle of sriracha, if desired, plus a sprinkle of furikake seasoning.
I really hope you give this a try and like it. If you do, let me know, and let Gina know.
Until next time...
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