Lime Sriracha Salmon With Cold Sesame Cucumber Noodle Salad1

Every year these thoughts come up as we approach cooler temperatures. I could already experience it happening and I’m just not ready yet. How about you?
Another thing I specifically remember about my amount of time in California, may be the constantly refreshing and flavorful salmon. We probably had it at least one time a week. Usually we opted for a lemon and dill taste combo, but sometimes we’d blend it up and perform teriyaki or dark brown sugar honey variations.
This time I needed to do a something that was both sweet, tangy and spicy all at the same time.
Honey = lovely.
Lime = tangy.
Sriracha = spicy.
I really like that I have been able to order all of my groceries away Peapod because it’s very simple. They also have a really great cellular app that you can download for free and shop from if you are on the go; check it out!
It’s funny, but I usually consider salmon to be some luxury dish but the truth is that it’s among the easiest meals you may make. Just marinade, bake (or grill), and serve. And believe me, once you taste those cucumber noodles, you will want to consume them each day.
If you make anything from AK, be sure to tag #ambitiouskitchen on Instagram – I really like seeing your masterpieces and featuring followers! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
Honey-Lime Sriracha Salmon with Cold Sesame Cucumber Noodle Salad
Prep period:
3 tablespoons freshly squeezed lime juice
1 1/2 tablespoons honey
1 tablespoon chili paste
2 garlic clove cloves, minced
1 teaspoon sesame oil
1 clove garlic clove, minced
1 teaspoon sesame oil
1 1/2 teaspoons water
Optional for dressing: 1 teaspoon honey
Optional for serving: sesame seeds, spinach, green onions, cilantro or chives
In a medium bowl, whisk collectively the marinade ingredients for the salmon: honey, chili paste, sriracha, soy sauce, ginger, garlic and sesame oil. Place salmon in a big ziploc handbag and put in marinade; refrigerate for one hour (no longer).
While salmon is marinating you can prepare the cucumber noodle salad: In a big bowl, whisk together garlic clove, ginger, sesame oil, soy sauce, drinking water and honey, if using. Add cucumber noodles and mix to evenly layer the noodles; cover and place in the refrigerator until ready to serve with the salmon.
When salmon is preparing to cook, preheat oven to 400 levels F. Place salmon on a foil-lined cooking sheet (essential) and bake for 15-20 minutes or until salmon flakes very easily having a fork. The salmon will need 15 minutes per inch of thickness. Mine is normally always perfect around 18 mins.
Slice salmon into 4 pieces and serve on top of cucumber noodles. Sprinkle on garnishes like sesame seeds, green onions or cilantro if desired.
Can’t wait around to try the cucumnber noodles!