If I ever move somewhere else in the United States, it might be to California. Lately I’ve been taking into consideration the days after i used to reside in Hermosa Seaside The weather was indescribably gorgeous. The neon pink and orange sunsets were incredible. The wines were bold and native. The hiking paths were gruesome (in a good way).
Each year these recollections come up as we approach cooler temperatures. I could already feel it happening and I’m just not ready yet. How about you?
Another thing We specifically remember on the subject of my amount of time in California, may be the usually refreshing and flavorful salmon. We probably had it at least once a week. Usually we opted for a lemon and dill flavor combo, but sometimes we’d blend it up and do teriyaki or dark brown sugar honey variations.
This time I needed to accomplish a a thing that was both sweet, tangy and spicy all at exactly the same time.
Honey = nice.
Lime = tangy.
Sriracha = spicy.
I love that I have already been able to order all of my groceries off Peapod because it’s very simple. They also have an extremely great cellular app you could download for free and shop from if you’re on the go; check it out!
It’s funny, but I always consider salmon to become some luxury dish nevertheless, you that it’s among the easiest dinners you may make. Just marinade, bake (or barbeque grill), and serve. And trust me, once you flavor those cucumber noodles, you’ll want to consume them every single day.
If you help to make anything from AK, make 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 Cool Sesame Cucumber Noodle Salad
3 tablespoons freshly squeezed lime juice
1 1/2 tablespoons honey
1 tablespoon chili paste
2 garlic cloves, minced
1 teaspoon sesame oil
FOR THE CUCUMBER NOODLES:
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 together the marinade ingredients for the salmon: honey, chili paste, sriracha, soy sauce, ginger, garlic and sesame oil. Place salmon in a big ziploc bag and pour in marinade; refrigerate for 1 hour (no more).
While salmon is marinating it is possible to prepare the cucumber noodle salad: In a large bowl, whisk together garlic clove, ginger, sesame oil, soy sauce, drinking water and honey, if using. Add cucumber noodles and mix to evenly coat the noodles; cover and place within the refrigerator until prepared to serve using the salmon.
When salmon is preparing to make, preheat pigs feet oven recipe to 400 levels F. Place salmon on a foil-lined baking sheet (essential) and bake for 15-20 minutes or until salmon flakes quickly having a fork. The salmon will take quarter-hour per inches of thickness. Mine is usually always perfect around 18 minutes.
Slice salmon into 4 parts 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!