Sweet Sriracha Crispy Salmon

We typically keep meals super - s u p e r - simple around our house. It’s not that we don’t love elaborate flavors or loads of textures - with having the animals, creating a garden, homeschooling and just having normal house duties, I find it more important to be able to spend our time outside exploring and wandering the creeks.

One night several weeks ago, I got the hankering for Asian food. I typically won’t cook fish for the family unless its of top quality because of the mercury (and our current detox) but we had just received our ButcherBox order with our wild caught salmon.

A NOTE

It is my strong suggestion to use wild caught sea food. There are recent studies being released on farm raised sea food (salmon especially) being extremely toxic.

I N G R E D I E N T S

Now this recipe post is going to be a little different compared to most you have read. You’ll see that I will have listed measurements for certain items and left others blank. This is because I believe in personalization of popular ingredients that most people have already formed over their cooking life. Ingredients like garlic, onion, honey etc. What I will do, is give you a recommendation or a note of what I did if you’re uncomfortable with not knowing.

For The Sauce

• 2 tbsp Honey

• 3 tbsp Soy sauce or tamari

• Sriracha

• A hand full of fresh cubed pineapple

• Garlic ( I used two heaping tablespoons) we love garlic in this house

• Chopped green onions

• Sweet Chili Sauce

• 3 TBSP water

For The Bowl

• Jasmine rice (or whatever white rice you prefer)

Some options you can add to your bowl

• Fresh uncooked pineapple

• Edamame beans

• Cucumbers

• Sweet Corn

• Fine carrot strips

• Broccoli

D I R E C T I O N S & A S S E M B L Y

1. I began by slicing my salmon into cubes. I left the skin on, I find the cruchy texture of it is amazing but, that is a simple preference and you can take it off

2. In a good size mixing bowl, throw in all the ingredients for the sauce / marinade, whisk it all together and then throw in the salmon. Let it sit for minimum 30mintues but it does taste better the longer you let it sit.

3. Once I had the salmon soaking, I steamed my broccoli + sliced up all of the fixings to arrange on the bowl and started steaming my rice

4. When you feel the salmon is ready, use tongs and take out the salmon and place in a slightly oiled leaving the marinade behind in the bowl. Cook at flip until nice and crispy. Dump the marinade in and cook until the sauce is a nice thick consistency

Once everything is done you can arrange your bowls.

I began by adding rice then layering on your other veggies and fruits (pineapple).

I added my salmon and topped with sesame seeds and freshly chopped green onions.

All in all the entire thing took perhaps about 45 minutes and that’s due to the fact I did this last minute and didn’t pre marinade!

As always I look forward to your comments!

xoxo