Honey Sriracha Salmon with Sesame Rice

Ingredients

Scaled for your household (4 portions) · original serves 4

• Tomato sauce80 ml
• Sriracha1 AU tbsp
• Honey2 AU tbsp
• Sesame oil1 tsp
• Soy sauce1½ AU tbsp
• Lime juice2 AU tbsp
• Salmon fillets720 g
  Four source fillets of 180–200 g each; use 720–800 g total.
• Jasmine rice400 g
• Sesame seeds1 AU tbsp
• Spring onions2
  shredded for garnish
• Prepared steamed asian greens (optional)to taste

Method

1. 1

   Preheat to 220°C, or 200°C fan forced, and line a tray. Simmer tomato sauce, sriracha, honey, soy sauce, lime juice and sesame oil in a small pan for 2 minutes until thickened.

2. 2

   Place salmon on the tray, spoon over glaze and bake for 10–12 minutes until cooked through.

3. 3

   Meanwhile, cook jasmine rice according to the packet and stir in toasted sesame seeds. Serve salmon over rice with spring onions and steamed greens.