Tuesday, November 5, 2019
I know Gina many years ago through email exchanges but we only met about two years ago at Disneyland in Anaheim.Gina came to town and I was too excited that I punctured all four (yes, all four) tires in her hotel parking lot by driving over the one-way car park spikes, totally blind to the “DO NOT ENTER” sign.
We still couldn’t stop laughing about it. But honestly, this is just how I am; totally clumsy, careless, and I simply can’t seem to see or follow instructions. I get too giddy and excited when meeting new friends.
SWEET & SPICY HONEY SRIRACHA-GLAZED SALMON RECIPE
SERVINGS : 4 PEOPLE
PREP TIME : 10 MINUTES
COOK TIME : 10 MINUTES
TOTAL TIME : 20 MINUTES
INGREDIENTS
- 1/4 cup reduced-sodium soy sauce or tamari* for gluten-free
- 2 tablespoons honey
- 1 tablespoons rice vinegar
- 1 tablespoon Sriracha sauce 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 chopped scallions for garnish
- 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.
- Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.
*Read the label to be sure this product is gluten-free.
For more complete recipes @rasamalaysia.com
