Sweet 'n' Spicy Sriracha-Glazed Salmon

Name: Sweet 'n' Spicy Sriracha-Glazed Salmon
Ingredients: 1/4 cup reduced-sodium soy sauce (or tamari for gluten-free); 2 tablespoons honey; 1 tablespoon 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 oil; 2 tablespoons finely chopped scallions, for garnish

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www.epicurious.com

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Servings: 4

Author : Gina Homolka

asian low carb low fat

Ingredients

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1/4 cup reduced-sodium soy sauce (or tamari for gluten-free)2 tablespoons honey1 tablespoon rice vinegar1 tablespoon Sriracha sauce (or to taste)1 tablespoon grated fresh ginger1 tablespoon minced garlic1 pound wild salmon fillet, cut into 4 (4-ounce) pieces1 1/2 teaspoons sesame oil2 tablespoons finely chopped scallions, for garnish

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.