Sriracha, a love affair.

     So many delicious things start out, finish or include Sriracha. Until recent years, this condiment was hardly seen, let alone so widely used. I was first introduced to it through various sushi restaurants when I was a teen and then I REALLY incorporated it into my diet once I worked at a sushi bar. It can be used on almost anything. One of the simplest, and my favorite way, is drizzled on top of fresh cut mango. Seriously, everyone, if you haven’t been introduced, please allow me to do you a huge favor. Try it and let me know. You’ll thank me for it. There are few pairings I am so fond of. I could eat that every day and never get tired of it. The sweet and spicy aspect is just too good to pass up.

My most common way of using Sriracha is in a glaze I prepare for my salmon. I come home from work and whip it up all of the time. The best part of this whole recipe is that it takes hardly any prep time and is mostly done in the oven. That’s it, outside of any side items you want with the dish. I prefer putting an alarming amount of pico de gallo on top of mine. If you know me, even a little, you know I add pico to everything. It’s delicious and adds an easy fresh aspect to any meal. Seriously, I put it on so many dishes that aren’t even “Mexican”, because why cook within the box?

PREHEAT THE OVEN TO 375 DEGREES.

What you need (it isn’t much):

  • 1/8 tsp Sesame Oil
  • 1 tbsp Honey
  • 1/4 tsp Fish Sauce
  • 2 tbsp Soy sauce (or more if you prefer it)
  • Sriracha (to taste)
  • a pinch of Red Pepper Flakes
  • 1 8 oz Salmon Filet

     As I previously said, I use this glaze primarily on salmon, but I’ve used it on other fish as well. It’s interchangeable and the sauce is really made to personal taste. I really enjoy the sweet and spicy aspect of the honey/sriracha combination. Some days I add more honey, some days I use a touch more fish sauce. All that truly matters is that you’re happy with the finished product. You’re eating this guys, not me, I just want to set you up for success. Add the liquids and red pepper flakes to a small ramekin, or bowl, and mix well.

   Once you’re finished with the glaze, put it aside and grab your fish. The idea of this next endeavor is to make make a less traditional ‘papillote’. If you’re unfamiliar with the term, it’s french (en papillote) and means ‘in parchment’. I, however, do not have parchment, I have aluminum foil. Versatile, easy, sometimes too shiny for my taste but it absolutely serves it’s purpose here. What you want to do it made a ‘container’ to cook the salmon in. This will also house the glaze you made earlier and add the most wonderful flavor to your fish. Is it the prettiest thing in the world? No. Will it do it’s job? Absolutely, it will. Just you wait and see. 

4

Place that bad boy in the oven for roughly 35-45 minutes. Oven cooking times vary and I prefer my salmon in the medium rare to medium range, but I’ll honestly will eat this however it comes out because it has NEVER disappointed. While you’re waiting on the fish, go ahead and start on your side dishes, whatever they may be. I like to use rice or asparagus. It’s a quick and easy go-to after work, when I’m already tired and just want to eat something delicious in the couple of hours I have before I pass out. So you know, I eat this roughly 2-3 times a week. No lie. I love it that much and so will you.  As things become ready, pull the foil pouch from the oven, cut open and serve. The liquid in the bottom makes a great sauce for the rice I inevitably make with this. It’s been cooked down and simmering that entire time, so it’s incredibly flavored.

ENJOY!

1

    I hope you all enjoy.Made with love, from my heart to your table. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s