This dish is by far one of the easiest, most delicious ways I have found to cook Salmon, a protein I was intimidated with for such a long time, I’m not sure why, it’s actually really easy. I have literally cooked this the last 3 night in a row, choosing to mix it up tonight with Prawns (or Shrimp if you live here in the US). Depending on your preference, you can pair with brown rice or Zoodles if you are going for that ‘I just got back from a long weekend in Miami and need to eat a few low carb meals’ vibe, like me..
This recipe ties me over for two meals, I use half of the liquid, and then store the other half in the fridge overnight to use the next day. Note, I forgot to take a “pretty” picture of the salmon last night, so I’ve provided some not so pretty photos, however I’m coming to find that the most delicious home cooked meals, aren’t always picture perfect. Here’s what you’ll need:
- 1/8 cup Coconut Aminos or reduced sodium soy sauce
- 1 tablespoon honey
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon Srirachia sauce (or more to taste)
- 1/2 tablespoon minced ginger (or grated fresh if you have the time)
- 1/2 tablespoon minced garlic
- Your choice of Salmon or Prawns (I used about 1/2 pound for 2x Salmon, or 10 Prawns per meal.. because I enjoy prawns).
- 1 1/2 teaspoons sesame oil
In a small bowl mix the coconut aminos, honey, rice vinegar, srirachia, minced garlic and ginger together. Pour the sauce into a zip-top plastic bag, and add in the salmon or prawns. Toss to coat evenly, and pop into the fridge for at least an hour, or up to 8, turning it fish once.
Heat a large pan over a medium-high heat and add the oil. Make sure to rotate the pan so the oil is spread evenly across. Take the salmon out of the marinade and add to the pan, if cooking with Salmon keep the left over marinade. Cook for about two minutes until one side of the fish is browned. Flip the Salmon over and cook the other side, about another two minutes.
Reduce the heat to low and pour in the rest of the marinade. Cover the pan and cook for a few more minutes until cooked through, for me this is usually about 3-4 minutes, but it will depend on the size of you fish.
Serve over some brown rice and vege, or sauteed Zoodles. For the Zoodles you can saute them in some garlic, sesame oil and chili flakes, or a little of the left over sauce for about two minutes.
Love always, Elise x