# What You’ll Need:
→ Salmon Preparation
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
→ Grain and Vegetables
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
→ Garnishes
13 - 2 tablespoons chopped green onions
14 - 1 tablespoon chopped cilantro
15 - 1 teaspoon sesame seeds
# How-To:
01 - In a small bowl, whisk together sriracha sauce, honey, soy sauce, minced garlic, lime juice, and sesame oil until fully combined.
02 - Cut salmon into cubes or leave fillets whole. Transfer to a bowl and coat evenly with half of the marinade. Set aside for 15 minutes. Reserve the remaining marinade for glazing.
03 - Preheat oven to 400°F. Toss cauliflower florets with olive oil, salt, and black pepper. Arrange in a single layer on a baking sheet and roast for 20 to 25 minutes until golden and crisp.
04 - Heat a skillet over medium-high heat 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 cook for 1 to 2 minutes until glaze thickens.
05 - Divide cooked jasmine rice into serving bowls. Top with roasted cauliflower and glazed salmon. Garnish with chopped green onions, cilantro, and sesame seeds. Serve warm.
