People have always asked me what my “go to” meal is when I get home after workng an event and it’s finally time to cook for myself. My answer has always been fish: any kind of fish! The reason I love it so much is because, not only is it a healthy, lean meat, but it is also so fast to prepare and requires very little effort to prepare an impressive, yet no fuss, meal. This is sure to impress and is something that I consider 20-minute dinner party ready!
The other night, I prepared one of my old favorites. Sriracha and Lime Salmon is something that I start to crave when the weather warms up. It must be because of the slightly tropical vibes that come from the spicy heat of the sriracha sauce, the warm caramel taste of the brown sugar, and the bright taste from the freshly squeezed lime juice. Add a heavy sprinkling of cilantro, and I am in heaven! (ok…give me that and I nice cool, crisp glass of white wine, too, please.)
Sriracha Lime Salmon
1.5 to 2-pound salmon fillet.
½ cup brown sugar
¼ cup sriracha sauce
1/3 cup chopped cilantro
2 limes – 1 cut in half for juicing and 1 cut into wedges for garnish
Directions:
Preheat the oven to 425 degrees. In a small bowl, whisk together the sriracha and the brown sugar until the sugar has dissolved. Line a sheet pan with foil and spray with pan spray. Lay salmon fillet in the center and drizzle sriracha mixture over the top of the salmon. Place the pan in the oven and bake the salmon fillet for 15 to 20 minutes or until desired doneness is reached. Remove the pan from the oven. While using a pot holder, gently tilt the pan to slide the fillet onto a serving platter using an oversized turner. Once the filet is on the serving dish, squeeze the juice of one lime over the top. Sprinkle with chopped cilantro and garnish with lime wedges.
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