Honey Sriracha Baked Salmon with Black Rice & Crispy Brussels Sprouts
Hola Familia!
I have a new obsession—honey sriracha. Seriously, I could put this sauce on everything! Right now, my absolute favorite way to enjoy it is on salmon. So, I just had to share this dinner that has been on repeat for me.
If you've been following me for a while, you know I don’t do calorie counting. Instead, I focus on my easy, balanced meal method—pairing a lean protein with a complex carb and plenty of non-starchy veggies. This meal is a perfect example!
Salmon – The protein hero of the dish, rich in omega-3s and flavor.
Black rice – A happy accident! I originally went to Trader Joe’s for wild rice but could only find black wild rice. I assumed it would be tough and bland, like brown rice, but when I cooked it in vegetable broth—wow! It turned out way better than I expected.
Brussels sprouts – One of my all-time favorite non-starchy veggies. They get a little steam bath before crisping up beautifully in the air fryer.
This meal is delicious, nourishing, and totally satisfying. Let's get into the recipe!
WHAT YOU NEED:
For the Salmon:
2 salmon fillets
1 tbsp olive oil (for greasing)
½ tsp garlic powder
½ tsp onion powder
1 tbsp raw local honey
½ tbsp sriracha (start with this amount and add more to taste)
For the Black Rice:
1 cup black rice
2 cups vegetable broth
½ tsp sea salt
For the Brussels Sprouts:
2 cups Brussels sprouts, halved
1 tbsp olive oil
½ tsp sea salt
Garnishes:
½ avocado, sliced
Optional: Black sesame seeds
INSTRUCTIONS:
Meal Prep
1. Prepare the Black Rice
Rinse the black rice under cold water.
In a pot, bring vegetable broth to a boil.
Stir in the black rice and sea salt, then reduce heat to low.
Cover and let simmer for about 35-40 minutes until tender.
Fluff with a fork and set aside.2. Bake the Salmon
Preheat oven to 375°F (190°C).
Grease an oven-safe container with olive oil and place salmon fillets inside.
Sprinkle with garlic powder and onion powder.
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. Make the Honey Sriracha Sauce
In a small bowl, mix raw honey and ½ tbsp sriracha to start.
Taste and add more sriracha based on your spice preference.
Once the salmon is done, drizzle the honey sriracha sauce over the fillets.
4. Prepare the Brussels Sprouts
Steam the halved Brussels sprouts for 5 minutes until slightly tender.
Toss them in olive oil and sea salt.
Place them in an air fryer at 400°F (200°C) and cook for 5-7 minutes, shaking halfway through, until crispy and golden.
5. Serve (Balanced Plate Method)
½ plate non-starchy vegetables: Brussels sprouts
¼ plate lean protein: Honey sriracha salmon.
¼ plate starchy vegetables/grains: Black rice
Top with healthy fats: Of course avocado
Garnish with black sesame seeds for extra crunch and presentation.
This meal is everything—sweet, spicy, crispy, and so satisfying! The honey sriracha glaze adds just the right amount of heat, the black rice is surprisingly rich and flavorful, and those air-fried Brussels? Chef’s kiss! 😘
If you give this a try, let me know in the comments or tag me on social media! I’d love to see how you make it your own.
