So we hopped on down to EarthFare to pick up our salmon and revised our dinner plans. Will wanted a baked lemon salmon, I wanted sriracha glazed salmon. Will wanted brown rice, I wanted coconut rice. Will wanted broccoli, I wanted no greens. I won 2/3 since it was a Sunday cooking night and I figured Will could win brocoli since we had some fresh left over from our lunch recipe this week.
We ended up using the glaze from The Sriracha Cookbook (using 1/3 of the recipe since it served 6) and then baking it via two recipes on Pinterest. I'm pretty sure most everyone has seen the one of the salmon in tin foil sitting on lemons with butter slabs on top. We took that idea but tried baking it at a higher temperature per the instructions of another recipe. In the long run, we more or less created our own recipe, which turned out pretty good.
Sriracha Salmon (serves 2)
1 lb.-ish salmon fillet1 serving sriracha glaze (see below)
1 cup rice
1 1/2 cups water
1 can coconut milk
1 tsp garlic powder.
Preheat oven to at least 400 degrees. Mix water, rice, coconut milk and garlic powder in a pot. Bring to a boil, stirring constantly, with the lid on. Once a boil is achieved, lower temperature to low and let cook 30 minutes.
Place salmon fillet on tinfoil and brush on sriracha glaze. Once oven is heated, wrap tinfoil tightly and stick salmon in oven. Let cook for 15-20 minutes before checking and brushing with second coat of sriracha glaze. Depending on doneness, raise the oven temperature to 425 and cook 8-10 more minutes. When rice is done, fluff and serve with salmon.
Sriracha Glaze (adapted from The Sriracha Cookbook; serves 2)
1 tbsp toasted sesame oil
2 1/2 tbsp light brown sugar
1 1/2 tbsp soy sauce
1 tbsp sriracha
1 tsp garlic powder (the recipe called for a minced garlic clove, but I was feeling lazy)
In a nonreactive bowl, mix ingredients together. Use as a glaze over salmon.
Salmon Recipes: The Devils Punch Bowl: Baked Salmon and Foods of Our Lives: Baked Salmon with Browned Butter Sauce
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