Sriracha Salmon
Sriracha Salmon ❤️ Low effort + high reward…perfect for hosting because it comes together in less than 30 minutes and it is delicious!
Ingredients
- 1 lb wild salmon filet
- 3/4 cup panko
- 2/3 cup cashews hand chopped
- 1/3 cup sesame seeds mixed toasted and black sesame seeds
- 1/4 cup chives chopped
- Garlic powder to taste
- Salt/pepper to taste
- 2 tbsp olive oil
- 1 tbsp sesame oil
- Korean bbq seasoning Spice Hunter
- 1/4 cup mayo dukes
- 1/4 cup honey
- 2-3 tbsp sriracha
- 2 tsp tamari
- 1 tbsp miso
- 1 tbsp rice vinegar
- Arugula to taste
Instructions
- First, mix together the Panko, chives, cashews, sesame seeds, garlic powder, salt, pepper, olive and sesame oil.
- Secondly, whisk together mayo, sriracha, miso, 1 tsp tamari and honey.
- Then, pat dry salmon real well, add some Korean BBQ seasoning to taste and most of the sriracha honey, but reserve some for the vinaigrette.
- Add all of the Panko cashew mixture atop the salmon. Then, press real well.
- Bake at 415F for 15 minutes for it to be pink and flaky, you can do 18 minutes if you want it more well done.
- Add the rest of Tamari and rice vinegar to the leftover sriracha honey.
- Massage the vinegar into the arugula (I did like 4-5 cups).
- Lastly, serve the salmon atop the arugula and serve with lemon.
Nutrition
Calories: 1322kcal, Carbohydrates: 73g, Protein: 63g, Fat: 89g, Saturated Fat: 14g, Polyunsaturated Fat: 32g, Monounsaturated Fat: 38g, Trans Fat: 0.1g, Cholesterol: 137mg, Sodium: 1448mg, Potassium: 1648mg, Fiber: 6g, Sugar: 40g, Vitamin A: 357IU, Vitamin C: 13mg, Calcium: 345mg, Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.