October 25, 2017
I definitely try to incorporate having fish once a week at our house (in a perfect world it would be much more often). This recipe is adapted from the Skinnytaste cookbook that we have at home and one of our favourite ways to prepare salmon.
Sweet And Spicy Salmon
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce
- 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
Directions
- 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.
Preparing this on the stove is great, but what my husband and I have done is instead of on the stove, we put the salmon on cedar planks to cook them on the bbq and it takes it to that next level of yumminess!
Photo credit from: http://www.skinnytaste.com
