Honey I’m Hot Salmon Rice Bowl with Charred Citrus Veggies

Honey I’m Hot Salmon Rice Bowl with Charred Citrus Veggies

A bright, weeknight-friendly rice bowl that balances the sweet heat of Honey I’m Hot with citrusy charred vegetables, fluffy jasmine rice, and seared salmon. Fast, vibrant, and perfect for serving family or meal-prepping for lunches.

Ingredients (Serves 4)

• 1 1/2 cups jasmine rice
• 3 cups water
• 1 lb salmon fillet, skin on, cut into four portions
• Salt and freshly ground black pepper
• 2 tablespoons neutral oil (grapeseed or canola), divided
• 1 medium red bell pepper, cut into 1-inch strips
• 1 medium zucchini, halved lengthwise and sliced 1/2 inch
• 1 small red onion, cut into wedges
• 1 navel orange, halved
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1/3 cup Honey I’m Hot (plus extra for drizzling)
• 2 teaspoons toasted sesame oil
• 1 tablespoon chopped fresh cilantro or flat-leaf parsley
• 1 tablespoon sesame seeds, toasted
• 1 lime, cut into wedges, for serving

Instructions

1. Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. Combine rice and 3 cups water in a medium pot and bring to a simmer. Cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.
2. Prepare the glaze: In a small bowl whisk together 1/3 cup Honey I’m Hot, soy sauce, rice vinegar, and toasted sesame oil. Set aside 2 tablespoons of the glaze for finishing the vegetables.
3. Char the citrus: Heat a grill pan or cast-iron skillet over medium-high heat. Brush the cut sides of the orange halves with a little oil and place cut side down in the hot pan. Cook until well charred, 3 to 4 minutes. Remove and set aside to squeeze over the finished bowls later.
4. Char the veggies: Toss bell pepper, zucchini, and red onion with 1 tablespoon oil, salt and pepper. In the same hot pan, add vegetables and cook, stirring occasionally, until lightly charred and tender but still bright, about 6 to 8 minutes. In the last minute, brush the reserved 2 tablespoons of Honey I’m Hot glaze over the vegetables so it caramelizes slightly. Remove from pan and keep warm.
5. Pan-sear the salmon: Pat salmon dry and season both sides with salt and pepper. Add remaining 1 tablespoon oil to the hot pan. Place salmon skin-side down and press gently for 15 seconds to prevent curling. Cook skin-side down for 4 to 5 minutes until the skin is crisp. Flip and cook 2 to 3 minutes more, basting once with the remaining glaze until the salmon is glossy and just cooked through. Remove to a plate and let rest for 2 minutes.
6. Assemble the bowls: Divide jasmine rice among four bowls. Arrange charred vegetables and a salmon portion on top of each bowl. Spoon any pan juices or remaining glaze over the salmon. Squeeze a bit of the charred orange over each bowl for bright acidity. Garnish with chopped cilantro, toasted sesame seeds, and a lime wedge.
7. Creative use suggestion: For a crunchy topping, lightly toast 1/2 cup panko with 1 tablespoon Honey I’m Hot and 1 teaspoon olive oil in a small skillet until golden. Sprinkle the spicy-sweet panko over the bowls for contrast in texture and an extra hit of Honey I’m Hot flavor.

Notes

• To make this vegetarian, swap salmon for firm tofu. Press tofu, slice into 4 slabs, and pan-sear, glazing with Honey I’m Hot as directed.
• Make-ahead tip: Cook rice and char vegetables up to 2 days in advance. Reheat and finish with freshly seared salmon and glaze.
• Adjust heat: If you prefer milder spice, mix Honey I’m Hot with an equal part honey before glazing.

Enjoy a bowl that showcases the sweet-spicy complexity of Honey I’m Hot with bright citrus and crisp charred vegetables for a balanced, colorful meal.