Chili Crisp Salmon with Cucumber Sweet Pepper Salad

Name: Chili Crisp Salmon with Cucumber Sweet Pepper Salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 4 (5-ounce) salmon filets; ¼ teaspoon kosher salt; 2 cloves garlic, grated; 2 tablespoons low-sodium soy sauce; 1 heaping tablespoon honey; 1-2 teaspoon chili crunch (such as Momofuku); 1 teaspoon toasted sesame oil; Prepared rice + salad, for serving (see notes)

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Prep Time: 10 minutes

Cook Time: 6 minutes

Total: 16 minutes

Servings: 4

Author : Marzia

Chili Crisp Salmon with Cucumber Sweet Pepper Salad

Ingredients

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4 (5-ounce) salmon filets¼ teaspoon kosher salt2 cloves garlic, grated2 tablespoons low-sodium soy sauce1 heaping tablespoon honey1-2 teaspoon chili crunch (such as Momofuku)1 teaspoon toasted sesame oilPrepared rice + salad, for serving (see notes)

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Instructions

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Step 1

SEASON: Remove the salmon from the refrigerator at least 40 minutes prior to cooking. Season the salmon pieces with kosher salt on the flesh side.

Step 2

SAUCE: Add the grated garlic, soy sauce, honey, chili crisp, and sesame oil to a measuring cup and whisk to combine; set aside for now.

Step 3

SEAR AND SERVE: Heat a 12-inch skillet over medium-high heat. Add a small drizzle of oil and place the salmon skin side up in the pan. Cook the salmon for roughly 2-3 minutes, then flip the salmon over on the skin side and cook for another 2-3 minutes. When there is 1 minute left on the skin side, spoon the chili crisp sauce over the salmon and pour the rest around the sides. Let the salmon finish cooking in the sauce for 15-30 seconds. Then, remove the salmon and serve immediately with fluffy rice and a salad or sauteed broccolini.