Sweet and Spicy Salmon with Roasted Summer Veggie Rice
Sweet and Spicy Salmon with Roasted Summer Veggie Rice
Ingredients
2 cups cooked rice
2 tablespoons chopped cilantro plus extra for garnish
1/2 teaspoon Cajun seasoning
1 1/2 pounds salmon filets (4 pieces)
1 tablespoon olive oil
1 cup chopped sweet peppers (red, yellow or orange)
2 ears corn (about 2 cups), shucked and cut from the cob
1 teaspoon rice wine vinegar
2 tablespoons plus one teaspoon soy sauce, divided use
3 tablespoons honey
2 tablespoons Sriracha sauce
Step by step
Preheat oven to 375 degrees.
In a small bowl, mix together Sriracha sauce, honey, one teaspoon soy sauce (reserve 2 tablespoons for later), and vinegar. Set aside.
In a medium size bowl, mix together corn, peppers, olive oil and the remaining 2 tablespoons of soy sauce.
Place salmon filets on a baking sheet lined with parchment paper. Place veggies around the fish and pour Sriracha sauce over the fish. Sprinkle the salmon with the Cajun seasoning. Sprinkle the two tablespoons of cilantro over the salmon and the veggies.
Bake for about 15 to 17 minutes or until fish is tender and cooked through.
Remove the fish to a plate. Mix the rice with the roasted veggies and any extra sauce on the pan.
Place the fish on top of the rice and garnish with extra cilantro if desired. Extra soy sauce can also be served with the salmon and rice if desired.