Sep
03

If I ever move anywhere else in the United States, it would be to California. Lately I’ve been thinking about the days when I used to live in Hermosa Beach. The weather was indescribably beautiful. The neon pink and orange sunsets were astounding. The wines were bold and native. The hiking trails were gruesome (in a good way).

Every year these memories come up as we approach cooler temperatures. I can already feel it happening and I’m just not ready yet. How about you?

Healthy honey marinated sriracha salmon served over a delicious spiralized sesame cucumber noodle salad!

Another thing I specifically remember about my time in California, is the always fresh and flavorful salmon. We probably had it at least once a week. Usually we opted for a lemon and dill flavor combo, but sometimes we’d mix it up and do teriyaki or brown sugar honey versions.

This time I wanted to do a something that was both sweet, tangy and spicy all at the same time.

Honey = sweet.

Lime = tangy.

Sriracha = spicy.

Ohhh la la! Obviously the marinade is top notch deliciousness. Then to top it all off, the salmon is served over a simple cold cucumber salad dressed in a sweet sesame vinaigrette. I used a spiralizer to create my cucumber noodles but you could also try to use a vegetable peeler if you don’t have one available. Or you can just thinly slice the cucumbers! Either way, it’s going to be GOOD.

Healthy honey marinated sriracha salmon served over a delicious spiralized sesame cucumber noodle salad.

 

I created this recipe in partnership with Peapod, an online grocery delivery service. The folks at Peapod recently created the recipe website FromthePod.com and asked me to contribute some fun, seasonal recipes.

I love that I have been able to order all of my groceries off Peapod because it’s super simple. They also have a really great mobile app that you can download for free and shop from if you’re on the go; check it out!

Healthy honey marinated sriracha salmon served over a delicious spiralized sesame cucumber noodle salad.

It’s funny, but I always consider salmon to be some fancy dish but the truth is that it’s one of the easiest dinners you can make. Just marinade, bake (or grill), and serve. And trust me, once you taste those cucumber noodles, you’ll want to eat them every single day.

If you make anything from AK, be sure to tag #ambitiouskitchen on Instagram — I love seeing your creations and featuring followers! You can also find me on Facebook, Twitter, Pinterest and Snapchat (username: ambitiouskitch).

Honey-Lime Sriracha Salmon with Cold Sesame Cucumber Noodle Salad
 
Author: 
Nutrition Information
  • Serves: 4 servings
  • Serving size: 1/4th of recipe
  • Calories: 354
  • Fat: 14.8g
  • Carbohydrates: 22.2g
  • Sugar: 11.6g
  • Fiber: 1.7g
  • Protein: 34.9g
Recipe type: Fish, Dinner, Seafood, Healthy, Gluten Free
Prep time: 
Cook time: 
Total time: 
A healthy honey marinated sriracha salmon served over a delicious spiralized sesame cucumber noodle salad!
Ingredients
  • FOR THE SALMON
  • 1 1/4 pounds wild salmon
  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 1 tablespoon chili paste
  • 1 tablespoon sriracha
  • 3 tablespoons gluten free soy sauce
  • 1 teaspoon fresh peeled grated ginger
  • 2 garlic cloves, minced
  • 1 teaspoon sesame oil
  • FOR THE CUCUMBER NOODLES:
  • 4 large cucumbers, peeled and spiralized
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh peeled grated ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons gluten free soy sauce
  • 1 1/2 teaspoons water
  • Optional for dressing: 1 teaspoon honey
  • Optional for serving: sesame seeds, spinach, green onions, cilantro or chives
Instructions
  1. In a medium bowl, whisk together the marinade ingredients for the salmon: honey, chili paste, sriracha, soy sauce, ginger, garlic and sesame oil. Place salmon in a large ziploc bag and pour in marinade; refrigerate for 1 hour (no longer).
  2. While salmon is marinating you can prepare the cucumber noodle salad: In a large bowl, whisk together garlic, ginger, sesame oil, soy sauce, water and honey, if using. Add cucumber noodles and stir to evenly coat the noodles; cover and place in the fridge until ready to serve with the salmon.
  3. When salmon is ready to cook, preheat oven to 400 degrees F. Place salmon on a foil-lined baking sheet (important) and bake for 15-20 minutes or until salmon flakes easily with a fork. The salmon will take 15 minutes per inch of thickness. Mine is usually always perfect around 18 minutes.
  4. Cut salmon into 4 pieces and serve on top of cucumber noodles. Sprinkle on garnishes like sesame seeds, green onions or cilantro if desired.

This post was sponsored by Peapod. I love working with them because they allow me to bring you my own healthy, creative recipes. Thank you for supporting AK and the brands that help make this site possible.

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