# Components:
→ For the Salmon
01 - 4 salmon fillets or 1 pound salmon, cut into cubes
02 - 3 tablespoons sriracha sauce
03 - 2 tablespoons honey
04 - 2 tablespoons low sodium soy sauce
05 - 2 cloves garlic, minced
06 - 1 tablespoon lime juice
07 - 1 teaspoon sesame oil
→ For the Bowl
08 - 2 cups cooked jasmine rice
09 - 2 cups cauliflower florets
10 - 1 tablespoon olive oil
11 - Salt and pepper, to taste
12 - 2 tablespoons chopped green onions
13 - 1 tablespoon chopped cilantro
14 - 1 teaspoon sesame seeds
# Method:
01 - Combine sriracha, honey, soy sauce, minced garlic, lime juice, and sesame oil in a mixing bowl and whisk until smooth.
02 - Cut salmon into cubes or leave as fillets. Place salmon in a bowl, pour half of the marinade over, and gently coat. Allow to marinate for 15 minutes. Set aside remaining marinade.
03 - Preheat oven to 400°F. Toss cauliflower florets with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20 to 25 minutes until golden and crisp.
04 - Heat a skillet over medium-high and add a small amount of oil. Sear salmon cubes for 2 to 3 minutes per side, or fillets for 4 to 5 minutes per side, until caramelized. Pour reserved marinade over salmon and simmer for 1 to 2 minutes until a glossy glaze forms.
05 - Portion cooked jasmine rice into bowls. Top with roasted cauliflower and glazed salmon. Garnish with chopped green onions, cilantro, and sesame seeds. Serve immediately.
