Saumon glacé au miel et à la sriracha

Ingrédients

• 1 pound salmon filet
• 1/3 cup soy sauce (low-sodium )
• 3 Tablespoons honey
• 2 Tablespoons Sriracha
• 2 Tablespoons lime juice
• 1 Tablespoon fresh ginger (grated)
• 1 Tablespoon garlic (minced )
• 1 Tablespoon sesame oil
• 2 green onions (thinly sliced, for garnish)
• Sesame seeds (for garnish)
• Chopped cilantro (for garnish)
• Lime wedges (for garnish)
• 4 medium zucchini (spiralized)
• 1 Tablespoon sesame oil
• 1 Tablespoon garlic (minced)
• 1 teaspoon red pepper flakes

Préparation

1. 1

   In a large, shallow dish, combine the 1/3 cup soy sauce, 3 Tablespoons honey, 2 Tablespoons Sriracha , 2 Tablespoons lime juice, 1 Tablespoon fresh ginger, and 1 Tablespoon garlic. Add the 1 pound salmon filet, skin side up, and refrigerate for at least 30 minutes, or up to 8 hours.

2. 2

   Remove salmon, reserving the marinade. Heat a large skillet over medium-high and add the 1 Tablespoon sesame oil . Sear the salmon on one side, about 2 minutes. Flip and cook 2 minutes longer. Reduce heat to low and add reserved marinade. Cover and cook until the fish is cooked through and flakes easily with a fork, 4-5 minutes.

3. 3

   Remove salmon to a platter and pour any sauce in skillet over top. Garnish with green onions, sesame seeds and cilantro.

4. 4

   --- Zucchini Noodles (optional) ---

5. 5

   To the now empty skillet, heat 1 Tablespoon sesame oil over medium-high heat. Add 1 Tablespoon garlic, 1 teaspoon red pepper flakes and zucchini noodles. Stir fry for 3 to 5 minutes until noodles are al dente.