When I was pregnant with Kellen you could not get me near any type of fish. It was so out of the norm for me because I usually love fresh fish and seafood. After having Kellen it actually took me awhile to get my taste for fish back again. Now, thankfully, my love of fish (esp. salmon) has come full circle. Unfortunately, Ron is not a big fan of salmon and I am always trying to find a recipe be will like so I can fix it more often. I saw a recipe for Sriracha salmon on my cooking board from Katie's blog So Tasty, So Yummy
. Ron absolutely loves Sriracha and I knew I needed to give this a try. I kept the recipe pretty much the same except with a small increase of soy sauce. My sauce was a little thinner than Katie's, bit I attribute that to a pretty large and juice lime. I absolutely loved this dish. The sauce is absolutely delicious with the salmon and the pan-sear give a wonderful crust. The other fantastic thing was that Ron actually liked it! I think the sauce was his favorite part, but I will take what I can get. Thanks for a great recipe Katie!
In other news, I realize I forgot to post my meal plan! I really didn't have anything exciting this week so I will have to make up for it with Halloween and pumpkin goodies next week! This past weekend we went to the Zoo Boo and Kellen got to wear this Halloween costume. He is a pony and it is sooo adorable. This week on AMC there has been a Halloween movie marathon on each night much to my delight and Ron's annoyance (I love scary movies and he does not), but thankfully he lets me control the t.v. This weekend we are going to carve pumpkins and go out with my sister and brother in-law for a little adult fun!
1/2 cup mayonnaise
2 tablespoons Sriracha
juice from half a lime
1 teaspoon low sodium soy sauce
1-11/2 lb salmon, portioned into 4 filets
2 tablespoons olive oil
salt and pepper
In a small bowl, whisk together the mayonnaise, Sriracha, lime juice and soy sauce.
Refrigerate until ready to serve.
Rub the salmon with olive oil and season with salt and pepper. Heat a skillet over medium high heat, add the salmon to the pan skin side down and sauté for 3 to 5 minutes. Flip the salmon over and sauté for and additional 3 to 5 minutes.
Plate the salmon and spoon the Sriracha sauce over the top.