Sweet n Spicy Sriracha-Glazed Salmon

Ingredienser

1/4 cup reduced-sodium soy sauce (or tamari" for gluten- free)

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

1 1/2 teaspoons sesame oil

2 tablespoons finely chopped scallions, for garnish

Vejledning

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 sauté pan 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.

Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.

Notater

PERFECT PAIRINGS

This is perfect served over brown rice with Roasted Sesame Green Beans (page 272). For a fantastic, quick, low-carb option, I make zucchini noodles. Use a spiralizer or mandoline fitted with a julienne blade to cut the zucchini into spaghetti- like strands, then sauté them with a little sesame oil and garlic for 2 minutes.