I am always trying to find recipes with just enough spice that I can enjoy the flavor, but still enough of a kick that Bill isn’t dumping an entire bottle of hot sauce over my perfectly flavor-balanced meal. The best way to describe my new go to salmon recipe is “a little bit of sweet, a little more spicy and a whole lot of yummy.” We seriously cannot get enough of the flavor – I’ll cook up a whole pound of this salmon and use leftovers for easy salads for weekday lunches. Although, I definitely love the combination of some nutty quinoa and scallions for dinner, the side dish options are as endless as the options for leftovers, if you’re lucky enough to have them!
1 pounds salmon, skin removed and cut into 4 fillets
Zest and juice of 2 limes
3 teaspoons sriracha hot sauce
2 tablespoons brown sugar
1 teaspoon sea salt
1/2 cup dry quinoa
1/2 cup lite coconut milk
Scallions, for garnish
Preheat oven to 425 degrees and line a large baking sheet with foil. Place salmon fillets foil lines pan. Grate a little lime zest over each piece of of salmon.
In a small bowl whisk together lime juice, sriracha, brown sugar, and salt. Pour sauce over salmon fillets.
Place salmon in oven and roast for 16 minutes.
While the salmon is cooking, combine the coconut milk, water and quinoa in a pot over medium high heat. Bring to a boil, then allow to simmer for 15 minutes until the liquid has evaporated. Toss quinoa with scallions and serve under the salmon.
Serves 4 // 437 calories
Salmon recipe from Baker by Nature.