I am on a superrrrrrrrb salmon kick, guys!
After years of drying out salmon to the point of utter distaste, I’ve finally mastered it.
Inspired by these amazing salmon bowls from For the Love of Basil and the best-ever salmon marinade from Skinny Taste, I combined two of my favorite recipes for delicious salmon-spinach-rice perfection.
It’s just. so. good.
The perfect Sunday summer recipe — not too heavy, but still filling and a step-up from weekday meals. (Though you could totally make it on a weekday as long as you marinade the salmon in advance!)
I also made mine spicy, because (duh) I dig the spice. But you could totally cut the sriracha in half, too, for more of a manageable kick.
Cheers to tasty summer recipes (that don’t ruin your swimsuit potential).
Spicy Honey Sriracha Salmon
1/4 cup Soy Sauce or Tamari Sauce if you’re GF like me
2 tablespoons Sriracha
2 tablespoons honey
1 tablespoon rice vinegar
1 1/2 teaspoons minced garlic
Two 6oz. salmon portions
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
1 cup frozen spinach
Two servings white rice, cooked according to package
1/2 tablespoon white sesame seeds
Combine soy sauce, sriracha, honey, rice vinegar and 1 teaspoon minced garlic in a small bowl. Transfer half of the mixture into a gallon size ziploc. Add salmon filets to ziploc and coat. Place in the refrigerator for one hour.
Preheat oven to 400 degrees F.
Spray a foil-lined baking sheet with nonstick spray. Place salmon on baking sheet. Bake for 12-13 minutes — don’t overcook! Remove from oven and let cool.
While salmon is baking, heat olive oil over medium heat. Add remaining 1/2 teaspoon minced garlic. Add frozen spinach and red pepper flakes. Saute until cooked.
Meanwhile, pour remaining sauce mixture into a small pan and heat on low until bubbly and warm.
Add rice, spinach and then salmon to each plate. Top with remaining sauce and a sprinkle of white sesame seeds. Enjoy!