I’m on a roll here with recipes – can you tell I’m excited to get back into the kitchen after living free form for the majority of the holiday season?! Here is another great recipe that I felt compelled to share. The sauce would be equally delicious on steaks or chicken but here we did it over salmon. This is a Skinnytaste recipe that works really well with the 21 Day Fix and Hammer & Chisel programs. Another bonus is that this recipe is done stovetop. Temperatures were in the teen’s last night and you want to know how excited I was about the prospect of pulling out the grill? Yeah, you get my drift. I have grilled this before but you do miss out a bit on the sauce that way. I think this marinade is the perfect combo of spicy and sweet. Sriracha is pretty easy to find at any grocery store in the Asian section and my favorite store (Trader Joe’s, duh) has it as well.
Sweet & Spicy Sriracha-Glazed Salmon
1/4 cup coconut aminos (original recipe calls for reduced-sodium soy sauce or tamari but I prefer the non-soy alternative)
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 pieces
1 1/2 teaspoons avocado oil (original recipe calls for sesame oil but this is my preference)
2 tablespoons finely chopped scallions, for garnish
In a gallon-size ziploc plastic bag, combine the coconut aminos, honey, vinegar, Sriracha, ginger and garlic. Add the salmon tossing to coat evenly and refrigerate for at least 1 hour, or up to 8 hours.
Remove salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the avocado 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 an additional 2 minutes. Reduce the heat to low, pour in the reserved marinade and cover to cook until fish is cooked through, about 5 minutes.
Plate portions and sprinkle with scallions. I served this over zucchini noodles (zoodles) but this would be great with grilled bok choy, cauliflower rice or with a salad as well.