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Honey Sriracha Salmon & Shrimp Rice Bowl with Pineapple Salsa

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Oven-baked salmon and sautéed shrimp glazed with sweet and spicy honey sriracha sauce, served over fluffy rice and topped with fresh pineapple salsa for a burst of tropical flavor.

Ingredients

Scale
  • 1 lb salmon fillet, cut into 4 portions
  • 1/2 lb large shrimp, peeled and deveined
  • 1/4 cup pineapple juice
  • 1/4 cup honey
  • 3 tbsp sriracha
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tsp sesame oil
  • 2 cups cooked rice
  • 2 cups diced fresh pineapple
  • 1/4 cup diced red onion
  • 2 scallions, chopped
  • 1 jalapeño, minced
  • 2 tbsp lime juice
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with foil and lightly spray with oil. Whisk pineapple juice, honey, sriracha, soy sauce, mirin, garlic, ginger, and sesame oil in a saucepan. Simmer over medium heat for 12-15 minutes until reduced by half into a glaze.
  2. Pat salmon dry, season with salt and pepper, brush with half the glaze, and bake for 12-15 minutes, brushing with more glaze halfway. Broil for 2-3 minutes to caramelize.
  3. While salmon bakes, marinate shrimp in remaining glaze for 5 minutes. Heat oil in a skillet over medium-high, cook shrimp 2-3 minutes per side until opaque. In a bowl, combine pineapple, red onion, scallions, jalapeño, lime juice, mirin, and honey; season and chill.
  4. Divide rice into bowls, top with salmon and shrimp, then pineapple salsa. Garnish with lime juice and scallions.

Notes

For extra crispiness, pat proteins very dry before cooking. Adjust sriracha for spice level. Let salsa marinate 30 minutes for best flavor. Use brown rice for added nutrition.

Nutrition

Find it online: https://www.receipster.com/honey-sriracha-salmon-shrimp-rice-bowl/

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