*Oven Up-date, we have someone coming to look at it today. Hopefully it will be functioning properly in the very near future!
So, sometime my dinner plans are kind of a random combination of this and that, and I just hope they come together in a way that is tasty. Occasionally, they do not. However, this salmon is not one of those instances. This could definitely (and probably will in the not so distant future) be done on the grill, add some veggies or on top of a salad, and you have dinner. It’s a classic combination of the spicy, tangy and sweet. Which played really nicely in the taco – just wish I has some cilantro to finish them off.
Now one of the reasons I like taco’s for dinner is it lets me stretch the protein and the hubs don’t seem to mind (and let’s be honest, I like tacos and I really really really like avocados – which taco’s just seem to need). Plus they make for a relatively quick and easy dinner.
Sriracha-Brown Sugar Salmon
1 Salmon Filet (ours was just over a ½ lb)
Marinate salmon for about 20 minutes in Lime Juice, Apple Cider vinegar and Sriracha
¼ c brown sugar
1 Tbs Sriracha
1 tsp ground black pepper
1 tsp cumin
2-3 tsp lime juice
Pre-heat oven to 400⁰.
Line a small roasting pan with foil (make clean-up MUCH easier). Remove the salmon from the marinade and place it skin-side down on the roasting rack. Mix together the brown sugar, Sriracha, pepper, cumin and lime juice. Spoon mixture over top of the salmon and bake for 15 to 20 minutes.
Green Leaf Lettuce
Sautéed peppers and onions
Goat cheese (we had honey goat cheese from salads earlier in the week and it played nicely off the sweet glaze on the salmon)