I went down to visit my parents and my sister at her farm for the past week. I let others do the cooking and we ordered lots of yummy takeout. It was a great time but its always good to be home. J stayed behind to work and care for the animals so I wanted to make him a really good dinner last night but also didn’t want to spend a whole lot of time cooking. Yesterday while hurriedly eating lunch I stirred together some honey and sriracha to dip (the kids’) leftover chicken fingers into and thought it would taste really good drizzled over salmon. I added some orange zest and juice to the mix and yes, I was right. This is really good drizzled over salmon.
What you need:
1 lb of salmon ( I don’t recommend sockeye for this recipe but mostly any other kind will do)
Honey
Orange Zest, orange juice
Sriracha Sauce
Salt and Pepper
Preheat oven to 400 degrees and pat salmon dry with a paper towel. Sprinkle salt and pepper over the top of the salmon. I used a 2:1 ratio of honey to sriracha but use less sriracha if you don’t like it too spicy. Use approximately the same amount of freshly squeezed orange juice as honey (for me this was 1/2 of an orange and 1/2 of the orange zest). Combine the orange juice and zest with the honey and sriracha (for this recipe I used 2 tbsp honey and 1 tbsp sriracha). This recipe is easy to double or triple depending on how much fish you are cooking. Stir together the sauce and drizzle over top of the fish. I like to bake on a parchment paper lined baking sheet so the skin doesn’t stick to the pan. Bake for approximately 10-12 minutes or until the fish is just flaking apart when gently pressed with a fork. Obviously, a bigger piece of fish may take a minute or two longer but keep an eye on it because dry salmon just isn’t as good.
I served this salmon with a really easy salad fall salad of mixed greens, dried cranberries, mandarin oranges, sliced beets, apples, roasted almonds, and goat cheese. I made a quick dressing using the other half of the freshly squeezed orange juice, 1 tsp honey, 1 tbsp canola oil, 1 tbsp rice vinegar, 1/2 tsp of sriracha, and 1/2 tsp each salt and pepper. I just mixed the dressing up in the same bowl that I had mixed the sauce for the salmon. It was zesty and light. This is definitely going in the favorite weeknight meals category, the whole meal came together in about 15 minutes.
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