To quote my husband, “this is the best salmon I’ve ever had.” Maybe he was just throwing out compliments, but think I kind of agree. The ginger gives it a crunchy and spicy (not hot) crust. Adding the Sriracha really kicked it up a notch (remember Emeril? I loved watching him way back when.). Add as much as you can take!
2 salmon fillets
1 tablespoon freshly grated ginger (grate with a microplane to get it really fine)
zest of one lime
1/4 cup soy sauce
juice of half a lime
2 teaspoons honey
1 tablespoon olive oil
Whisk together the marinade ingredients and add salmon. Marinate for 10 minutes, no longer. Heat nonstick pan to high and cook for on one side for 5 minutes, or until it’s really brown. Lower heat and cook on the other side for 6-8 minutes, depending on the thickness of the fish. You can cover the pan with some foil to speed up the cooking after you flip it. To plate, squeeze the juice of the other half of the lime over the top, drizzle some Sriracha, and sprinkle on some chopped cilantro. Serve with Cilantro Lime Rice and edamame.