Grilled Sriracha-Glazed Salmon
with Jasmine Rice, Baby Bok Choy, and Spicy Butter
Grilled Sriracha-Glazed Salmon
Flaky salmon gets a fiery sriracha glaze and pairs with fragrant jasmine rice, tender baby bok choy, and a rich spicy butter finish for a bold, balanced dinner.
Ingredients
For 2 servings
- 2 unit Baby Bok Choy
- 2 tablespoon Hoisin Sauce
- ½ cup Jasmine Rice
- 1 unit Lime
- 2 unit Scallions
- 10 ounce Skin-on Salmon
- 1 teaspoon Sriracha
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
- 4 teaspoon Vegetable Oil
Asian
PDF
DifficultyEasy
Total Time25m
Calories720
Protein32g
Carbs56g
Fat41g
Tags:
Protein SmartLow SodiumMass Gain FriendlySpicy
⚠️Allergens:
🐟Fish🥛Milk🌱Soy🌾WheatSwaps and substitutions
For a dairy-free version, skip the buttery finish and use a little olive oil or extra citrus for richness. For gluten-free eating, replace the hoisin with a certified gluten-free alternative and check the sriracha, since some brands include wheat.
What to serve with it
Serve with extra steamed greens or a crisp cucumber salad to keep the plate fresh, plus a wedge of lime for brightness. A light miso or clear soup works well alongside the rice and spicy glaze without overwhelming the salmon.
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