Such a quick and easy recipe here for Honey-sriracha Salmon with Vegetables, the prep can be done in less time than it takes to pre-heat the oven! Everything, except the optional rice, is roasted in the one pan and the salmon is placed onto of the vegetables and glazed with a sweet, sticky, salty, spicy coating that will drip down and flavour the veg below during roasting. The glaze is made up of honey, soy sauce, sesame seed oil and sriracha. Sriracha is a ferociously spicy red sauce that resembles ketchup. It used to be really hard to find in Ireland but in the last few years it has made it’s way onto supermarket shelves. If you don’t have it and can’t find it but happen to have the much harder to find gochujang (Korean chilli paste) you can just use that instead. You need to source either though because once you make this once, it will feature often is your house. Both sriracha and gochujang are easily available online and both have long shelf-lives so are suited to being shipped even long distances.
This Honey-sriracha Salmon really suits any vegetables you have on hand. On this day, that was courgette and onion for me buy anything works here as long as it will cook in the 20 minutes the salmon needs. Boiled rice is best to go with this. I suggest shredding up the salmon, discarding the skin and mixing everything up, drizzling over a little extra soy sauce to taste.
- 1 courgette, chopped into thick wedges
- 1 red onion, sliced into thin half moons
- 4 salmon darns
- 2 tbsp sriracha
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- Place the vegetables in a single even layer on a baking tray and lay the salmon on top, skin-side down.
- Mix together the sriracha, honey, soy sauce and sesame oil and brush it onto the salmon letting it drip down onto the veg.
- Scatter over the sesame seeds and transfer to a pre-heated oven at 200 degrees celsius for 20 minutes.
- 20 minutes later, take it out and serve with some boiled rice.