Something a little different for this Foodie Challenge. I did not follow any recipes but instead just gave it a go with what I had! It was fun to try and see what I could do and it (fortunately) tasted really good. This is my very own Sriracha Salmon! I will explain the recipe with the vegetables I used, but feel free to change them to suit your preferences and tastes.
- 1 salmon fillet (choose your preferred size), skin on preferably, boned.
- 1/2 large, white onion, finely chopped.
- 1 medium carrot, chopped.
- 1/2 red bell pepper, chopped.
- 1/2 cup squash, cubed.
- 1 cup of spinach.
- 1/2 cup brocoli.
- 1 tomato, chopped.
- Pinch of smoked paprika (optional, I really like the smokey flavour).
- 2 tables of Sriracha sauce (I used the on with the Rooster on the bottle).
- Black pepper.
- Olive oil.
- Put the squash in a pot with water and boil (until soft, check regularly throughout cooking).
- Heat a little olive oil in a pan and add the onion, paprika (if using) and black pepper.
- Add all the sriracha sauce and stir well.
- Cover with a lid and leave the onions to soften, stirring occassionally.
Note; I add a dash of vinegar here to keep it from burning to the bottom, this is optional.
- Make a space in the middle of the pan and add the salmon, skin side down (if there’s skin on the fillet).
- Allow the salmon to cook for about 2 minutes (or until it’s gone pale pink about half way up the fillet).
- Flip the salmon and cook for a further 2-3 minutes.
- Turn the heat off and add the remaining vegetables, cover and leave for 2 minutes.
Note; I enjoy my vegeables being crunchy and only warmed through, add them in step 3 or 4 for cooked vegetables.
Note; Serve with natural yoghurt or non-fat greek yoghurt if you enjoy spice but it proves too much.
Note; A great carbohydrate for this would be sweet potato, add 1 small sweet potato (chopped) with the squash.
I really enjoyed this, I’m a huge fan of salmon and was so glad I didn’t ruin it with my experiments!