This month’s theme for Fish Friday Foodies is Asian Flavors and this recipe for Sweet and Spicy Sriracha Salmon fits the bill! Cooking time is just minutes, so it’s perfect for hectic weeknights!
Karen at Karen’s Kitchen Stories is this month’s hostess for Asian Flavors! I have been looking forward to this challenge; thanks, Karen!
I’m really happy to be back, after missing last month’s theme due to illness. While my being sick wasn’t food allergy related, I do have a very severe allergy to ginger. That is why you don’t see me posting many recipes with Asian flavors. This time I decided that I would do a recipe that I could omit the ginger from my version, but post an amount that would work for all of you.
I loved the thought of the sweet and spicy combination in this marinade; I love sweet/hot foods! With the elements of honey and Sriracha, garlic, rice vinegar, sesame oil and seeds, and green onions, I knew it would be super flavorful even without the ginger. I was right!
The salmon is marinated with all of the ingredients listed above, then it’s cooked in a pan with sesame oil. Browned on each side for a couple of minutes, then cooked with the reserved marinade to reduce and thicken for a sauce, this salmon is ready in about 9 minutes (minus marination time). This makes is perfect for a busy weeknight!
With the holidays approaching, it is the greatest thing to be able to put a healthy, delicious meal on the table in minutes! I served with atop a bed of zoodles (zucchini spirals) that I added red pepper slices, sesame seeds and garlic to, then sauced them for about 5 minutes in one tablespoon of sesame oil.
Bingo, presto! It’s supper! And let me tell you, I could have eaten three times the amount on that plate. I loved every single bite. I inhaled it. This one is a keeper.
I hope you’ll try it!
- ¼ cup reduced-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce (or to taste)
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
- 1½ teaspoons sesame oil
- 2 tablespoons finely chopped green onions, black sesame seeds for garnish (if desired)
- In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic.
- Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
- Remove the salmon from the bag, reserving the marinade.
- Heat a large skillet over medium-high heat and add the sesame oil.
- Rotate the pan to coat the bottom evenly and add the salmon.
- Cook until one side of the fish is browned, about 2 minutes.
- Flip the salmon and cook until the other side browns, 2 more minutes.
- Reduce the heat to low and pour in the reserved marinade.
- Cover and cook until the fish is cooked through, 4 to 5 minutes and the marinade has reduced and thickened.
- Place a piece of salmon on plates, pour over reduced marinade, sprinkle with black sesame seeds and the green onions.
Be sure to check out all the other Asian Flavor inspired fish dishes in the links below!