It’s ironic that once a week, almost without fail, I make a combination of Asian salmon, spinach and rice for dinner and yet I’ve never blogged about it. Of course, the reason being that this is one of my quick, off-the-cuff dinners that requires no recipe. Sometimes, I quickly marinate the fish in a mixture of soy sauce, honey and sesame oil, other times I just pour from a bottled marinade that caught my eye somewhere along the line. The salmon often get cooked on the grill pan but other times it’s baked then quickly broiled in the toaster oven. No measuring spoons are dirtied, no timers set.
Every once in awhile I follow a recipe for my beloved “go to” meal and the result isn’t much different from when I wing it but then again, there is the occasional exception. What I liked about this recipe from “The Skinnytaste Cookbook” by Gina Homolka was that it was as easy as my improvised version, using the same pantry staples, but that the resulting salmon was noticeably elevated. The fact that there was enough leftover sauce in the pan to both sauté my spinach and drizzle over the rice was a complete bonus.
So give this Sweet ‘n Spicy Sriracha-Glazed Salmon a try–I guarantee that it will become a new weeknight favorite.
- 1/4 c low sodium soy sauce
- 2 Tbls honey
- 1 Tbls rice vinegar
- 1 Tbls Sriracha sauce (or to taste)
- 1 Tbls grated fresh ginger
- 1 Tbls minced garlic
- 4 4-6 oz salmon fillets
- 1 1/2 tsp sesame oil
- 2 Tbls chopped scallions, for garnish
- 1 bag of fresh baby spinach, optional
- steamed basmati rice, optional
- In a 1-gallon Ziplock 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.
- Remove salmon to a serving dish and sprinkle with scallions.
- Add spinach to the pan, if using.
- Saute the spinach until wilted and serve along side salmon and steamed rice.*
- After removing either the salmon or spinach from the pan you should have some leftover marinade. Transfer this to a small pitcher or bowl and pass around the dinner table.