Celebrate Easter with a different take on fish, courtesy of our friends at Crave! Sriracha is all the rage these days, so why not combine it with a light and healthy salmon fillet for a delicious dinner. Pair this is recipe with noodles, mashed peas or mashed potatoes for a balanced meal.
Ingredients
Serves 4
1/4 cup reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sriracha sauce
1 tablespoon fresh ginger, grated
1 tablespoon garlic, minced
1 pound (around 0.45 kg) wild salmon fillet, cut into 4 (4-ounce) pieces
1 ½ teaspoons sesame oil
2 tablespoons of seaweed, for garnish
Preparation
In a 1-gallon zip-top plastic bag, combine soy sauce, 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 heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.
Place a piece of salmon on each of 4 serving plates and sprinkle with the seaweed.
