Honey Sriracha Salmon

Hey, Tribe! I have a pescetarian recipe for today. I’ve been experimenting with my food intake a little bit to see how my body responds to different methods of eating (just for fun). This experimentation has included some fish. I found this delicious recipe on RasaMalaysia.com.

Photo Cred: rasamalaysia.com

INGREDIENTS

1/4 cup reduced-sodium soy sauce (or tamari* for gluten-free)
2 tablespoons honey
1 tablespoons 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 or olive oil
2 tablespoons finely chopped scallions, for garnish

Photo Cred: damndelicious.net

INSTRUCTIONS

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 saute pan over medium-high heat ad 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, 4-5 minutes.

My favorite part of cooking is experimenting with different flavors. Try this recipe out and tweak it to add a little more pizzaz if you’re feeling adventurous! Just remember to have fun ❤

-Erin