Saumon collant au miel et à la sriracha

Ingrédients

• 500 g (1lb) salmon fillets
• 3 tbsp soy sauce
• 3 tbsp lemon juice
• 3 tbsp sriracha
• 3 tbsp honey
• 2 tbsp sweet chilli sauce
• 2 garlic cloves (minced )
• 2 cups rice
• 2 cups coconut milk ((approximately 1 x 400g/14oz can) )
• 2 cups water
• 1 tsp salt
• 4 small cucumbers (sliced )
• 1 carrot (peeled and sliced into spears )
• 4 radishes (sliced )
• 1 cup vinegar
• 2 tbsp sugar
• 2 tbsp salt

Préparation

1. 1

   --- Make the glaze ---

2. 2

   In a small bowl, combine the soy sauce, sriracha, honey, minced garlic, lemon juice and sweet chilli sauce and mix well.

3. 3

   Taste and adjust seasoning if necessary by adding a few extra tablespoons of soy, honey, etc.

4. 4

   --- Bake the salmon ---

5. 5

   Preheat the oven to 200?/400?.

6. 6

   Line a baking sheet or sheetpan with parchment paper.

7. 7

   Pat the salmon dry with paper towel.

8. 8

   Add the salmon to the pan, skin-side down, then brush the honey sriracha glaze generously over each piece.

9. 9

   Place in a preheated oven and allow to bake for 10-12 minutes until the glaze is sticky and caramelized and the salmon is cooked to your preference.

10. 10

    Serve the honey sriracha sprinkled with green onions/spring onion salmon with coconut rice and quick-pickled vegetables.

11. 11

    --- Make the coconut rice ---

12. 12

    Combine the rice, coconut milk and water in a pot set over medium-high heat. Season with salt. Bring to a simmer and cook until the liquid has been absorbed then reduce the heat to low, cover and allow to steam for 10-15 minutes until the rice is cooked.

13. 13

    --- Make the pickles ---

14. 14

    Heat the vinegar, sugar and salt together in a small saucepan until the sugar has dissolved.

15. 15

    Place the vegetables in a jar then pour over the pickling liquid.

16. 16

    Allow the vegetables to pickle for at least 30 minutes but up to 2 weeks in the fridge.