Name: Maple Garlic Sriracha Salmon
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 4 salmon fillets, skinless (about 7 ounces/200 grams each); Kosher salt; 4 teaspoons toasted sesame oil; 2 garlic cloves; 1 bunch spinach or baby bok choy, quartered; 1/2 lemon, juiced; 2 green onions, finely chopped; 1/4 cup maple syrup; 1/4 cup sriracha; 2 tablespoons soy sauce; 1 tablespoon finely grated ginger; 2 teaspoons toasted sesame seeds; Rice, quinoa or soba noodles, for serving

Directions

Place a large nonstick skillet over medium-high heat.
Using a few pieces of paper towel, dry off the salmon fillets then season lightly with salt. Drizzle with 2 teaspoons of the sesame oil and add the salmon, meaty-side down, into the pan and sear until golden brown, 4 to 5 minutes. Flip the fish over and sear on the second side until cooked through, 1 to 2 minutes. Transfer the salmon to a plate and set aside.
Turn the heat under the pan down to medium-low. Add in another teaspoon of oil. Use a rasp grater to grate 1 garlic clove into the pan and add the spinach or bok choy. Season with salt and cook for 1 to 2 minutes if using spinach and 2 to 4 minutes if using bok choy. Add in the lemon juice and transfer the spinach from the pan. Set aside.
Add the remaining teaspoon of sesame oil to the pan and grate in the remaining garlic clove. Stir in the green onions and cook for 30 seconds. Add in the maple syrup, sriracha, soy sauce and ginger and cook until slightly thickened, 1 to 2 minutes.
Add the salmon back into the pan and toss to coat in the sticky sauce.
Scatter the salmon and greens with sesame seeds and serve with rice, quinoa or soba noodles.

Maple Garlic Sriracha Salmon

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