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Honey-Lime Sriracha Salmon with Cold Sesame Cucumber Noodle Salad

Honey-Lime Sriracha Salmon with Cold Sesame Cucumber Noodle Salad

 
Prep time 1 hour, 10 minutes
Cook time 20 minutes
Ready in 1 hour, 30 minutes
Makes 4 servings

Ingredients

 

Salmon

  • 1 1/4 pounds wild salmon
  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 1 tablespoon chili paste
  • 1 tablespoon sriracha
  • 3 tablespoons gluten free soy sauce
  • 1 teaspoon fresh peeled grated ginger
  • 2 garlic cloves, minced
  • 1 teaspoon sesame oil
 

Salad

  • 4 large cucumbers, peeled and spiralized
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh peeled grated ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons gluten free soy sauce
  • 1 1/2 teaspoons water
 

Directions

1. In a medium bowl, whisk together the marinade ingredients for the salmon: honey, chili paste, sriracha, soy sauce, ginger, garlic and sesame oil. Place salmon in a large Ziploc bag and pour in marinade; refrigerate for 1 hour (no longer).
2. While salmon is marinating you can prepare the cucumber noodle salad: In a large bowl, whisk together garlic, ginger, sesame oil, soy sauce and water. Add cucumber noodles and stir to evenly coat the noodles; cover and place in the fridge until ready to serve with the salmon.
3. When salmon is ready to cook, preheat oven to 400 degrees F. Place salmon skin side down on a foil-lined baking sheet (important) and bake for 15-20 minutes or until salmon flakes easily with a fork. The salmon will take 15 minutes per inch of thickness. Salmon is usually always perfect around 18 minutes.
4. Cut salmon into 4 pieces and serve on top of cucumber noodles. Sprinkle on garnishes like sesame seeds, green onions or cilantro if desired.
 

Notes

Optional for serving: sesame seeds, spinach, green onions, cilantro or chives
 
Recipe by Monique Volz of