Honey Sriracha Salmon with Baby Beans
Ingredients
Salmon marinade
- 600 g salmon cut into 4 pieces (I used Wild salmon from The Alaska Guys)
- 3 tbsp honey
- 1/3 cup soy sauce
- 1 tbsp sriracha sauce or to taste
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- Black pepper to taste
To stir-fry
- 1 tbsp sesame oil
Baby beans
- 200 g baby beans ends removed
- 1/2 red pepper sliced
- 3 fresh shiitake mushrooms sliced
- 2 cloves garlic minced
- Salt and black pepper to taste
- 1 tbsp olive oil
Garnish
- Chopped spring onions
- Toasted sesame seeds
Instructions
Salmon
- In a large ziplock bag, place all the ingredients listed under salmon marinade. Toss to coat evenly, and chill for an hour or overnight.
- Heat pan on medium-high heat with olive oil.
- Remove fish from bag, and allow all the excess marinade to drip off. Reserve marinade.
- Pan fry salmon flesh side down for 2 minutes, flip and cook for another 2 minutes.
- Then pour reserved marinate into pan, cover, reduce heat to low, and cook for another 4 minutes.
- Transfer salmon to serving plates over steamed white rice. Spoon sauce over salmon.
Baby beans
- In a clean pan, heat oil over medium high heat.
- Stir-fry garlic until fragrant.
- Add all the other ingredients, and season with salt and pepper.
- Stir-fry until desired done-ness of vegetables.
- Serve on the sides of Honey sriracha salmon.
- Garnish dish with chopped spring onions and toasted sesame seeds.
Notes
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.