Sriracha Salmon Bowl

easy 30 minute meal

Sriracha Salmon Bowl

30 minute meal

This will become your new staple recipe because it feels like takeout but it’s easy, healthy & super quick!

Great for those who love a little spice, however, you can always modify the spice level if you like it a little more mild!

We pair the sriracha salmon with fluffy rice and crispy asparagus!

I love using the air fryer for this recipe because it’s a quick way to cook but I also provide stovetop directions below in case you don’t have an air fryer!

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Jazz’s Mini Pod…

This weeks episode is all about SALMON. Yup, my favorite protein to cook! I went viral with my air fryer salmon back in 2022, and since then I have crowned myself the salmon queen.

I chat about the different types of salmon, nutritional benefits of it, and some sure fire ways to make sure your salmon comes out juicy every time!

As always, let me know your feedback & what topics you want me to cover in the next mini pod!

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My kitchen product recommendations…

Duel basket air fryer

• You can cook 2 different foods at one time in the two baskets.

• Each food can have a different cooking method and time, so you can bake/air fry or reheat/dehydrate at the same time!

Citrus zester

• Use this for lemon or lime zest, it adds so much flavor!

• If you’ve never used zest in a recipe before, it will change your life!

Saucepan

• Everyone needs a good saucepan, especially for fluffy rice!

• This one is great, it’s non-stick & the perfect size for 2-4 people.

Additional appliances for this recipe…

• 1x burner on stovetop

• 1x cutting board

• 1x chefs knife

• 1x citrus juicer (optional)

• Measuring cups and spoons

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Sriracha Salmon Bowl Grocery List

Substitutions are listed next to each ingredient!

Produce

• 1 lemon

• 1 bunch of asparagus - alternatively, you can use broccoli

• 4 scallions

• 1 avocado

Seafood

• 2 salmon filets

Non-Perishables

• 2 cups rice, I prefer using long grain basmati

• 2-4 teaspoons sriracha (depending on spice level proffered)

• 2 tablespoons hot sauce or soy sauce for drizzle

• 1-2 teaspoons honey - substitute for agave

• 2 teaspoons avocado oil OR avocado oil spray

Spices/oils

• 1/2 teaspoon garlic powder

• 1 1/2 teaspoon salt

• 3 3/4 cups water (if you need measurements)

• 1/4 teaspoon pepper

• 1 tablespoon sesame seeds

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Sriracha Salmon Bowl

Total time: 30 minutes

Serves: 2 people

Fluffy Rice

Ingredients

• 2 cups rice, I prefer using long grain basmati

• 3 3/4 cups water (if you need measurements)

• 1 teaspoon salt

• 1 teaspoon avocado oil

Directions

1. Place your rice in a stockpot & rinse it 6-10 times until the water runs clear.

2. Add enough COLD water to cover the rice from the tip of your fingernail, to the bottom of your fingertip, I will go over this!

3. Add salt & oil, bring to a boil. Once boiling, lower the heat to low, cover with a lid and let it simmer for 10 minutes.

4. Fluff with a fork.

Honey Sriracha Salmon

Ingredients

• 2 salmon filets

• 2-4 teaspoons sriracha (depending on spice level proffered)

• 1-2 teaspoons honey

• 1 teaspoon avocado oil OR avocado oil spray

• 1/4 teaspoon garlic powder

• 1/4 teaspoon salt

Directions

1. Dab the salmon dry with a paper towel.

2. You have the option to cut it into cubes.

3. Add the avocado oil, sriracha, honey and spices on the salmon. Let it marinate for 5 minutes!

4. Air fry at 390 Fahrenheit for 6-8 minutes (depending on size).

5. Alternatively, you can pan sear with 1 teaspoon avocado oil for 3 minutes each side!

Air Fried Asparagus

Ingredients

• 1 bunch of asparagus

• 1 lemon, zested (save the lemon for topping the salmon with lemon juice)

• 1 teaspoon avocado oil

• 1/4 teaspoon garlic powder

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

Directions

1. Rinse the asparagus, then remove the ends from the asparagus.

2. Throw them in the air fryer in a single layer. Add the rest of the ingredients & toss to coat.

3. Air fry at 390 Fahrenheit for 6 mins!

Other ingredients

• 4 scallions

• 1 avocado

• 1 tablespoon sesame seeds

• 2 tablespoons hot sauce or soy sauce for drizzle

Storage

• This is best enjoyed right away but can be stored in the fridge for 24 hours.

• The fish should be eaten within 24 hours.

• The rice will stay fresh in an airtight container in the fridge for up to 3 days.

• The asparagus will stay fresh in an airtight container in the fridge for up to 3 days. Psst! Leftover asparagus is great in eggs!

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In case you missed it…

These cilantro lime shrimp tacos are so flavorful & really easy! They are one of the most popular recipes up on my blog, and there’s a good reason why! Perfect for taco Tuesday!

Get the recipe here

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