# Components:
→ Salmon
01 - 4 skinless salmon fillets (approximately 5 oz each)
02 - 2 tablespoons sriracha sauce
03 - 2 tablespoons honey
04 - 1 tablespoon soy sauce (use tamari for gluten-free)
05 - 1 tablespoon fresh lime juice
06 - 1 tablespoon olive oil
07 - 1 garlic clove, minced
08 - 1/4 teaspoon ground black pepper
→ Cucumber Rice
09 - 1 1/2 cups jasmine rice
10 - 2 cups water
11 - 1/2 teaspoon salt
12 - 1 large cucumber, diced
13 - 2 green onions, thinly sliced
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon toasted sesame oil
16 - 1 tablespoon sesame seeds (optional)
17 - 2 tablespoons fresh cilantro or mint, chopped
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a small bowl, whisk together sriracha, honey, soy sauce, lime juice, olive oil, minced garlic, and black pepper.
03 - Arrange salmon fillets on the baking sheet and brush them generously with the sriracha glaze, reserving some for later.
04 - Bake the salmon for 10 to 12 minutes until just cooked through and flaky. Brush with remaining glaze and broil for 1 to 2 minutes to caramelize slightly.
05 - Meanwhile, rinse jasmine rice thoroughly. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes.
06 - Fluff the cooked rice and gently stir in diced cucumber, sliced green onions, rice vinegar, sesame oil, sesame seeds, and fresh herbs.
07 - Divide the cucumber rice onto plates, top with glazed salmon fillets, and garnish with additional herbs and sesame seeds if desired.
