Ingredients:

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Create the Glaze: In a small bowl, thoroughly whisk together the honey, Sriracha, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth.
  3. Glaze the Salmon: Pat the salmon fillets dry and lightly season with salt and pepper. Brush about half of the prepared glaze mixture evenly over the top and sides of the salmon fillets.
  4. Roast the Salmon: Place the glazed salmon on the prepared baking sheet. Bake for 12–15 minutes, until the salmon is opaque and flakes easily (internal temperature 145°F / 63°C).
  5. While the salmon cooks, quickly steam or blanch the broccoli florets and carrots until tender-crisp (about 3-5 minutes), then drain.
  6. Final Glazing: Remove the salmon from the oven and brush the remaining, fresh glaze liberally over the hot fillets to maximize flavour and stickiness.
  7. Assemble the Bowls: Divide the cooked rice among four serving bowls. Arrange the tender-crisp vegetables around the rice. Place one glazed salmon fillet on top of the rice in each bowl.
  8. Garnish and Serve: Drizzle any remaining pan juices over the fish. Garnish generously with sliced green onions and toasted sesame seeds. Serve the Honey Sriracha Salmon Bowls immediately.