Featured Seafood Vegetables

Honey Sriracha Salmon with Baby Beans

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When we were in Wisconsin last month, we met up with a wonderful family at this rain-forest themed restaurant. It’s a pretty cool place with moving ‘animals’, the sounds they make, and thunderstorms too. It does feel like we were dining in the rain-forest. Because there were so many things going on in the restaurant, it pretty much kept the kids occupied while the adults visited. 

It wasn’t our first visit to the restaurant. I usually order myself the spiciest entree I can find on the menu, which is a jambalaya pasta. But maybe because it was the festive season, the restaurant had a special menu. So when I saw Honey Sriracha Salmon on Rice, I had to restrain myself from jumping for joy. I mean, that combination can never go wrong! And I wonder why I’ve never though of making it for the blog before! 

Better late than never right? So here is my version of Honey Sriracha Salmon, inspired by what I had at the Rainforest Cafe. I made the girls’ portion separately without the Sriracha. All of us at home could not get enough of that delicious piece of fish! The whole dish took me about 10 minutes to prep, and another 10 minutes to cook. Super quick and delicious weeknight meal that you will want to put on your rotation list. 

Honey Sriracha Salmon with Baby Beans
Serves 4
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Salmon marinade
  1. 600g salmon, cut into 4 pieces (I used Wild salmon from The Alaska Guys)
  2. 3 tbsp honey
  3. 1/3 cup soy sauce
  4. 1 tbsp sriracha sauce (or to taste)
  5. 1 tbsp grated ginger
  6. 1 tbsp minced garlic
  7. Black pepper to taste
To stir-fry
  1. 1 tbsp sesame oil
Baby beans
  1. 200g baby beans, ends removed
  2. 1/2 red pepper, sliced
  3. 3 fresh shiitake mushrooms, sliced
  4. 2 cloves garlic, minced
  5. Salt and black pepper to taste
  6. 1 tbsp olive oil
Garnish
  1. Chopped spring onions
  2. Toasted sesame seeds
Salmon
  1. In a large ziplock bag, place all the ingredients listed under salmon marinade. Toss to coat evenly, and chill for an hour or overnight.
  2. Heat pan on medium-high heat with olive oil.
  3. Remove fish from bag, and allow all the excess marinade to drip off. Reserve marinade.
  4. Pan fry salmon flesh side down for 2 minutes, flip and cook for another 2 minutes.
  5. Then pour reserved marinate into pan, cover, reduce heat to low, and cook for another 4 minutes.
  6. Transfer salmon to serving plates over steamed white rice. Spoon sauce over salmon.
Baby beans
  1. In a clean pan, heat oil over medium high heat.
  2. Stir-fry garlic until fragrant.
  3. Add all the other ingredients, and season with salt and pepper.
  4. Stir-fry until desired done-ness of vegetables.
  5. Serve on the sides of Honey sriracha salmon.
  6. Garnish dish with chopped spring onions and toasted sesame seeds.
Notes
  1. Sriracha is a type of Thai/Vietnamese hot sauce / chili sauce made from a chilli, vinegar, garlic, sugar, and salt. If you live in SG, you can find Lingham Sriracha from major supermarket. You can also substitute it with your favourite garlic chilli sauce.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/

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5 Comments

  • Reply
    The Busy Woman Project
    26 January, 2017 at 10:30 pm

    Thanks for sharing Sharon – this looks amazing! Love the Sriracha touch to it for that extra kick. Seems like an awesome quick & healthy recipe for the Busy Woman x

  • Reply
    JQ
    5 October, 2017 at 11:51 am

    I was Taking cues from your zichar style malay mee Goreng post when I saw this.

    If it’s not too troublesome. Try sous vide-ing the salmon 49deg C 45min based on the similar slice size you posted and follow by frying on high heat to crisp the skin. You be amazed by the creamy-ness of the salmon on top the added texture of the crispy skin that you pan fry.

    I can never do blog posts because I always the mouth over rules the mind to take a proper photo with presentation. :p

    I enjoy all your posts. Keep it up 🙂

    • Reply
      Sharon Lam
      7 October, 2017 at 12:35 pm

      Thanks for the suggestion! I’d love to try it once I get myself a new toy (sous vide machine). 🙂 But it does sound like a dream!

  • Reply
    Kathleen Massaro
    5 November, 2017 at 8:42 am

    I had this at Rainforest Cafe in Disney’s Animal Kingdom last week. It was SO good. Very tasty. I do not like hot and spicy things so I won’t add the sriracha but I can’t wait to try this recipe. So glad I found it on your blog. And the veggies were so delicious. I’m going to try it just as this is written with the rice and veggies but minus the sriracha. Thanks so much for posting this recipe.

    • Reply
      Sharon Lam
      5 November, 2017 at 11:31 pm

      Hi Kathleen! Thank you for stopping by. I hope you’d enjoy the recipe as much as we did. When you do try it, let me know what you think. 🙂

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