# Components:
→ Salmon and Glaze
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
→ Bowl Assembly
08 - 2 cups cooked jasmine rice
09 - 2 cups cauliflower florets
10 - 1 tablespoon olive oil
11 - Salt, to taste
12 - Black pepper, to taste
13 - 2 tablespoons chopped green onions
14 - 1 tablespoon chopped cilantro
15 - 1 teaspoon sesame seeds
# Directions:
01 - In a small bowl, vigorously whisk together sriracha sauce, honey, soy sauce, minced garlic, lime juice, and sesame oil until smooth and homogeneous.
02 - Cut salmon into bite-sized cubes or leave as fillets. Arrange in a shallow dish and coat with half the marinade. Reserve remaining marinade. Marinate for 15 minutes at room temperature.
03 - Preheat oven to 400 degrees Fahrenheit. Toss cauliflower florets with olive oil, salt, and black pepper. Distribute on a baking sheet and roast for 20 to 25 minutes until golden brown and crispy.
04 - Heat a skillet over medium-high heat and lightly oil. Sear salmon for 2 to 3 minutes per side for cubes, or 4 to 5 minutes per side for fillets, until caramelized and just cooked through. Pour in reserved marinade, cook 1 to 2 minutes until the glaze thickens and coats the salmon.
05 - Divide jasmine rice evenly among serving bowls. Top with roasted cauliflower and glazed salmon. Garnish with chopped green onions, cilantro, and sesame seeds. Serve promptly while warm.
