Sticky honey sriracha salmon

This sticky honey sriracha salmon served with coconut rice and quick-pickled vegetable is a delicious, easy dinner recipe.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Make the glaze ---
2. 2In a small bowl, combine the soy sauce, sriracha, honey, minced garlic, lemon juice and sweet chilli sauce and mix well.
3. 3Taste and adjust seasoning if necessary by adding a few extra tablespoons of soy, honey, etc.
4. 4--- Bake the salmon ---
5. 5Preheat the oven to 200?/400?.
6. 6Line a baking sheet or sheetpan with parchment paper.
7. 7Pat the salmon dry with paper towel.
8. 8Add the salmon to the pan, skin-side down, then brush the honey sriracha glaze generously over each piece.
9. 9Place 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. 10Serve the honey sriracha sprinkled with green onions/spring onion salmon with coconut rice and quick-pickled vegetables.
11. 11--- Make the coconut rice ---
12. 12Combine 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. 14Heat the vinegar, sugar and salt together in a small saucepan until the sugar has dissolved.
15. 15Place the vegetables in a jar then pour over the pickling liquid.
16. 16Allow the vegetables to pickle for at least 30 minutes but up to 2 weeks in the fridge.