Honey Sriracha Salmon
Pan-seared salmon fillet coated with a sweet and spicy honey sriracha glaze. Served with roasted vegetables and grain or vegetable sides that vary by preparation.
Ingredients
Method
Pat salmon fillets dry with paper towels and season both sides lightly with salt.
Whisk together honey, sriracha, soy sauce, lime juice, minced ginger, and minced garlic in a small bowl until smooth.
Toss chopped vegetables with oil, salt, and pepper; spread on a baking sheet and roast at 425°F for 15–18 minutes until tender-crisp, stirring halfway through.
Heat oil in a large skillet over medium-high heat until shimmering; place salmon skin-side up and cook 4–5 minutes until golden.
Flip salmon, brush generously with glaze, and cook 3–4 minutes more until the flesh is opaque and flakes easily; brush with additional glaze in the final minute.
Divide cooked grain base among plates; top each with one salmon fillet, roasted vegetables, and any pan juices.
Garnish with toasted sesame seeds and sliced green onion; serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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