Max and I enjoy any opportunity we can to cook together, so we've been trying to get back to that. We were without a kitchen for nearly eight weeks while ours was undergoing complete transformation. Getting back to meal planning and making our own meals has been fun for us. I wanted to share one of my new favorite salmon go-to meals. When we do salmon, typically we make it with this glaze but the Sriracha Sweet Chili recipe is tied for first place in my book. If you are looking to add something new into your rotation, I recommend trying this out!
Ingredients:
- 2 salmon fillets
- 3 tbsp. Tamari (gluten-free, organic soy sauce)
- 2 tbsp. Mirin
- 1 tbsp. Sriracha
- 1 tbsp. Sweet Chili Paste (I use Taste of Thai)
- 1 tbsp. Honey
Cook time: 20 - 28 minutes
Whisk together and let salmon marinate skin side up, fleshy side down, in sauce for 30 minutes, refrigerated. *If you are in more of a crunch and do not have time to let it marinate, you can skip that part. Instead, heat the sauce on the stove and bring it to a simmer to allow it to thicken a bit.
Pre-heat the oven to 375 degrees.
In a baking dish, place the salmon in and then reserve the sauce. Bake in the oven for 15 minutes. Remove and then spoon the marinade over the salmon. Bake for a remaining 5-8 minutes.
For an easy side to pair with, pictured is a super food salad. It consists of kale massaged in a mixture of olive oil (1 tbsp.), mirin (1 tsp) and tamari (2 tsp) with red pepper flakes (a pinch), tossed with a quinoa mix, topped with avocado.
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