Honey-Lime Sriracha Salmon with Cold Sesame Cucumber Noodle Salad
An easy and healthy honey marinated sriracha salmon served over a delicious spiralized sesame cucumber noodle salad. It’s incredibly fresh, sweet, tangy, and spicy all at the same time!
Servings 4 servings
Calories 354cal
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
- 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).
- 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.
- 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.
- Cut salmon into 4 pieces and serve on top of cucumber noodles. Sprinkle on garnishes like sesame seeds, green onions or cilantro if desired.
Nutrition
Serving: 1g | Calories: 354cal | Carbohydrates: 22.2g | Protein: 34.9g | Fat: 14.8g | Fiber: 1.7g | Sugar: 11.6g