Forgive me friends, it's been 12 days since my last post. I had some technical problems to say the least. On the bright side, I got to spend a little more time than usual in the kitchen and THAT can only mean good things.
This salmon will be your new best friend AND party trick. In fact, this recipe may be the easiest, most delicious discovery so far this year for me. I've made it twice in one week if that tells you anything. I'm not usually one for leftover fish (even typing it kind of hurts) but this is particularly good cold with a bit of the chili-lime sauce the next day for lunch.
This is one where you kind of wing it on the sauce front. Starting with a base of the juice and zest of a lime, you just add the sriracha and maple syrup* until it tastes good to you. The second time around making this dish, I wanted to double the sauce but only had 1 lime so I used a meyer lemon too. It was all good. Oh, and super HEALTHY, too. Not a fan of salmon? Arctic char would be a great stand-in.
I served it with some forbidden (black) rice and a salad.
chili-lime roasted salmon
adapted from It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great by Gwyneth Paltrow and Julia Turshen
1 1/2-2 lbs wild salmon
for the sauce:
(you may want to double this)
juice and zest of 1 lime
2-3 T sriracha
2-3 T maple syrup
sea salt to taste
coriander or scallions to garnish
Preheat oven to 425º
In a small bowl mix together the lime, sriracha and maple syrup and season with salt to your taste.
Line a roasting pan with parchment paper or a slipat. Lay down the fish and pour about 1/2 of the sauce over it, spreading it around as evenly as possible.
If the sauce runs down the sides of the fish and onto the pan, try to spoon it up and pour back over the salmon.
Roast for about 15-20 minutes until flaky. Serve it with the extra sauce.
*MAPLE syrup is from a maple tree, Aunt Jemima, Log Cabin, et al are not. They are, in fact, refined sugar with food dye and "maple flavor". WTF? I urge you to please use the real stuff. Yes it is probably 3x the cost but you don't need to use as much AND your body processes it way more easily than any refined sugar.