Honey Sriracha Salmon with Baby Beans
When we were in Wisconsin last month, we met up with a wonderful family at this rain-forest themed restaurant. It's a pretty cool place with moving 'animals', the sounds they make, and thunderstorms too. It does feel like we were dining in the rain-forest. Because there were so many things going on in the restaurant,
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g salmon (cut into 4 pieces (I used Wild salmon from The Alaska Guys))
- 3 tbsp honey
- 1/3 cup soy sauce
- 1 tbsp sriracha sauce (or to taste)
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- Black pepper to taste
- 1 tbsp sesame oil
- 200 g baby beans (ends removed)
- 1/2 red pepper (sliced)
- 3 fresh shiitake mushrooms (sliced)
- 2 cloves garlic (minced)
- Salt and black pepper to taste
- 1 tbsp olive oil
- Chopped spring onions
- Toasted sesame seeds
Instructions
- 1
Salmon
- 2
In a large ziplock bag, place all the ingredients listed under salmon marinade. Toss to coat evenly, and chill for an hour or overnight.
- 3
Heat pan on medium-high heat with olive oil.
- 4
Remove fish from bag, and allow all the excess marinade to drip off. Reserve marinade.
- 5
Pan fry salmon flesh side down for 2 minutes, flip and cook for another 2 minutes.
- 6
Then pour reserved marinate into pan, cover, reduce heat to low, and cook for another 4 minutes.
- 7
Transfer salmon to serving plates over steamed white rice. Spoon sauce over salmon.
- 8
Baby beans
- 9
In a clean pan, heat oil over medium high heat.
- 10
Stir-fry garlic until fragrant.
- 11
Add all the other ingredients, and season with salt and pepper.
- 12
Stir-fry until desired done-ness of vegetables.
- 13
Serve on the sides of Honey sriracha salmon.
- 14
Garnish dish with chopped spring onions and toasted sesame seeds.