It's only fitting I share a dinner recipe with you all on this fine little Monday. It's simple enough for a weeknight, yet decadent enough to really spoil the taste buds.
I don't know about you guys, but I'm always more than ready for a filling, balanced meal after the weekend. I'll actually wake up Monday morning craving fruits and vegetables if I spent the weekend having too many YOLO moments of overindulging. Guilty...
It seems like Monday can so easily morph into one of those days where snacks turn into dinner or endless bowls of cereal are consumed because you're just 150% over the day by 5PM. BUT regardless of what you ate over the weekend or how bogged down you may feel, this meal has proven to cure the Monday blues.
The marinated salmon filets are embellished with sesame seeds, sliced green onion and the most delicious sauce. This sauce mimics the Yum Yum Sauce you typically find at Japanese steakhouses, but on a much lighter scale. You know, the sauce some people drown their hibachi in or pour over their sushi like a sauce-tsunami. Trust me, folks, a little goes a long way.
Let's also talk about my favorite way to prepare salmon. It's quick and yields little-to-no mess. Win-WIN. I line a baking sheet with foil, set the fish skin-down and broil the filets on HIGH for ~6-7 minutes. Broiling the filets makes the outside crispy and the inside soft, buttery and flaky. It practically melts in your mouth. Heaven.
Not only is salmon the most rich, flavorful fish (in my opinion), but it’s also rich in heart-healthy omega-3 fats, an excellent source of protein and brimming with many vitamins and minerals. I make an effort to prepare it at least once a week.
I’ve exploited my fair share of salmon recipes here over the last year or so but my go-to’s, the ones I continue to make regardless of what else I try, are my BBQ-Rubbed Salmon with caramelized pineapple salsa and Salmon Almondine. Love those two so, so much. And now I think I can add a third to my repertoire. Woo!
Serve it over rice with a side of veggies or serve it over a big glorious salad. If you go the salad route, you could add a little extra sauce to double as the dressing.
It's Monday and you deserve a plate of something nutritious and delicious. Let's eat!
Honey-Soy Salmon with Coconut Sriracha Sauce
- 1 lb salmon filets
- 2 tablespoon reduced-sodium soy sauce
- 2 teaspoon rice vinegar
- 2 teaspoon honey
- ¼ teaspoon ground ginger or 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- Optional garnish: sliced green onion, sesame seeds
Coconut Sriracha Sauce
- 3 tablespoon lite mayo
- 2 tablespoon lite coconut milk
- 1 tablespoon Sriracha (+1-2 teaspoon if you prefer it more spicy)
- Combine marinade (soy sauce, vinegar, honey, ginger and garlic) in a large Ziploc bag with salmon filets. Refrigerate for ~30 minutes to let the flavors marry.
- Preheat oven broiler to HIGH. Line a baking sheet with foil. Place the marinated salmon filets skin-down on the foil. Broil for ~6-7 minutes, checking often to make sure filets do not burn. If the filets are thin, ~5 minutes should do the trick.
- In the meantime, whisk sauce ingredients in a small bow until combined.
- Remove salmon from the oven once the skin is slightly crisp and the inside is opaque and flaky. Top with sauce and garnishes of choice. Enjoy!
Nutrition Facts per serving (One 4-ounce salmon fillet with sauce ingredients evenly distributed)
Calories: 245; Total Fat: 11 gm; Saturated Fat: 1.5 gm; Cholesterol: 70 mg; Sodium: 420 mg; Carbohydrates: 7.5 gm; Fiber: 0 gm; Sugar: 6 gm; Protein: 26 gm
Do you use olive oil to coat the salmon before broiling ? If not does it stick to the foil?