Saumon épicé au miel et à la Sriracha

Ingrédients

• 1 pound Center-Cut Salmon (- or 4 (4 ounce) filets)
• Flakey Sea Salt and Ground Black Pepper (- to taste)
• 1/3 Cup Pineapple Juice
• 3 TBS Honey (- or more to taste)
• 2 TBS Sriracha (- or more to taste)
• 2 TBS Low-Sodium Soy Sauce
• 1 TBS Mirin
• 1 TBS Minced Garlic ((about 2 cloves))
• 2 tsp Fresh Grated Ginger
• 1 tsp Light Sesame Oil
• Optional Garnishes: Lime Wedges, Sliced Scallions (green onions), Sesame Seeds, Chopped Cilantro Crushed Red Pepper Flakes
• Optional for Serving: Pineapple Salsa (recipe below), Noodles or Rice

Préparation

1. 1

   Preheat oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil. Spray foil lightly with non-stick cooking spray.

2. 2

   Make glaze: Make the honey sriracha glaze: In a small saucepan whisk together all the sauce ingredients – pineapple juice, honey, Sriracha, soy sauce, mirin, garlic, ginger and sesame oil. Place the pan over medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to maintain a rapid simmer and cook until the sauce is reduced by half and forms a glaze, about 12-15 minutes.

3. 3

   Season salmon: Season the salmon: Place the salmon on a clean work surface and pat dry with paper towels. Season salmon with salt and pepper. Transfer the salmon to the prepared baking sheet. Crimp the sides of the aluminum foil around the salmon to catch any sauce that drips off the salmon. Slowly pour the sauce over the salmon, using a pastry brush generously coat the salmon.

4. 4

   Bake salmon: Cook the salmon: Bake the salmon for 6-8 minutes, then switch the oven to boil and cook for an additional 4-5 minutes, or until the salmon is golden and just cooked through.

5. 5

   Serve: Garnish and serve: Remove salmon from the oven and garnish squeeze with fresh lime juice. Top with optional garnishes and pineapple salsa. Serve hot sriracha honey salmon immediately and enjoy!