Along with the Vietnamese Salad, I served Gwyneth's Sriracha Salmon (her photo, not mine).
It was pretty good. I still prefer my favorite salmon recipe (stay tuned for that one), but this was easy, healthy, and the flavors paired well with the salad.
She suggests homemade Sriracha, but I just used out of the bottle to keep it easy.
- juice and zest of 1/2 lime (I used a little more lime juice)
- 1 Tbsp. maple syrup
- 1 1/2 tsp. sriracha sauce
- 1/2 tsp. coarse sea salt
- 1 1/4 lb. salmon fillet, skin removed
- 2 tbsp. coarsely chopped cilantro
Heat oven to 425. In a bowl, whisk together juice, zest, syrup, sriracha, and salt. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top. Roast salmon until cooked thorough and flaky, 15 minutes. Sprinkle with cilantro; serve.