
1 1/4 pounds wild salmon | |
3 tablespoons freshly squeezed lime juice | |
1 1/2 tablespoons honey | |
1 tablespoon chili paste | |
1 tablespoon sriracha | |
3 tablespoons gluten free soy sauce | |
1 teaspoon fresh peeled grated ginger | |
2 garlic cloves, minced | |
1 teaspoon sesame oil | |
4 large cucumbers, peeled and spiralized | |
1 clove garlic, minced | |
1/2 teaspoon fresh peeled grated ginger | |
1 teaspoon sesame oil | |
2 tablespoons gluten free soy sauce | |
1 1/2 teaspoons water | |
Optional for dressing: 1 teaspoon honey | |
Optional for serving: sesame seeds, spinach, green onions, cilantro or chives |
1. | In a medium bowl, whisk together the marinade ingredients for the salmon: honey, chili paste, sriracha, soy sauce, ginger, garlic and sesame oil. Place salmon in a large ziploc bag and pour in marinade; refrigerate for 1 hour (no longer). |
2. | While salmon is marinating you can prepare the cucumber noodle salad: In a large bowl, whisk together garlic, ginger, sesame oil, soy sauce, water and honey, if using. Add cucumber noodles and stir to evenly coat the noodles; cover and place in the fridge until ready to serve with the salmon. |
3. | When salmon is ready to cook, preheat oven to 400 degrees F. Place salmon on a foil-lined baking sheet (important) and bake for 15-20 minutes or until salmon flakes easily with a fork. The salmon will take 15 minutes per inch of thickness. Mine is usually always perfect around 18 minutes. |
4. | Cut salmon into 4 pieces and serve on top of cucumber noodles. Sprinkle on garnishes like sesame seeds, green onions or cilantro if desired. |
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