叶子媚+聊斋艳谭之五通神
- 1.5
lb skinless salmon, cubed ¾–1 inch (or 4 fillets) - 1
tbsp olive oil - 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup honey
- 2–3 tbsp
sriracha 2 tbsp low-sodium soy sauce or tamari - 2 cloves garlic, minced
- 1 tbsp
lime juice - 1 tsp cornstarch
- 2 tsp water (for slurry)
4 cups cooked rice or quinoa - 1.5 cups shelled edamame
- 1 cup cucumber slices
1 cup carrot ribbons - 1 avocado (optional)
- 3 scallions, sliced
- 1 tbsp sesame seeds
- lime wedges, for serving
Equipment
- oven
- Sheet pan
- small saucepan
- mixing bowl
- knife and cutting board
- Instant-read thermometer
Method
- Heat oven to 450°F/232°C; line a sheet pan.
- Toss salmon with olive oil, salt, and pepper.
Bake 8–10 minutes until salmon reaches 125–130°F/52–54°C. - Simmer honey, sriracha, soy/tamari, garlic, and lime juice. Whisk in cornstarch slurry; cook until glossy.
- Add salmon to glaze and toss gently to coat.
- Build bowls with rice, salmon, veggies, scallions, sesame, avocado (if using), and lime wedges.
叶子媚+聊斋艳谭之五通神
porin28: 520kcal
Notes
GF: Use tamari and GF sriracha. DF: 差差视频 is dairy-free. Shrimp And Salmon Bowl: Roast shrimp 6–7 minutes; combine with salmon in glaze. Air Fryer: 400°F/204°C for 7–9 minutes. Stovetop: Sear salmon 2–3 minutes per side; glaze in pan. Equipment: Sheet pan, saucepan, instant-read thermometer. Alternate Methods: Sheet-pan veg add-on with broccoli or asparagus. No-Cook Lunch: Serve salmon chilled over greens with leftover glaze as dressing.