Honey Siracha Salmon with Broccoli and Rice

Ingredients:

1/4 cup of low sodium soy sauce

2 TBSP honey

1 TBSP rice vinegar

2 TBSP Siracha

1 tsp ground ginger

2 TBSP minced garlic

4 (4oz) pieces of salmon

3 TBSP of sesame oil

1 TBSP olive oil

1/4 cup chopped scallions

Sesame Seeds

Directions:

1. In a plastic food storage bag, combine the top 6 ingredients. Add the Salmon in the bag and 1 TBSP of sesame oil. Marinate in the fridge for at least 30 minutes, or up to 4 hours. 

2. Heat a large saute pan (one that has a lid) with 2 TBSP of sesame oil and 1 TBSP of olive oil. 

3. Remove the salmon from the bag, reserve the marinade. Add the salmon to the pan. Your pan should be hot and should make noise when you add the salmon in.

4. Cook on one side for just 4 minutes, depending on the thickness of your salmon. Flip the salmon. Add the marinade to the pan and cover.  Continue to cook for about 4-6 minutes or until the salmon is cooked through.  The sauce will have reduced a little bit and makes a great topping for the fish. 

5. To plate it up, drizzle a little sauce on the salmon and then sprinkle with green onion and sesame seeds. 

Pan-Sauteed Broccoli

2 crowns of broccoli

1 tsp red pepper

2 TBSP butter

1 TBSP olive oil

Salt and pepper

Saute over medium heat for 3 minutes, toss, and then cover, reduce heat and let steam for another 6-8 minutes. That is it! 

The rice is just Zatarain's Rice Pilaf. 

This dish would be great with an Albarino, Pinot Grigio or Pinot Gris. 

To switch up this recipe I did green beans instead of broccoli.  Add 1 TBSP of sambal oelek, 1 TBSP of garlic, salt and pepper with 2 TBSP of water to a bowl. Microwave for 2 minutes. When you flip the salmon, just toss all all green beans in to the pan and cover. They will finish cooking with the salmon and then they will have some sauce for flavor.