Description
Sweet and spicy, this salmon combines simple ingredients for a simply scrumptious meal.
Ingredients
Scale
For the Fish
- 4 skinless salmon fillets
- 1 tbsp canola oil
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
- scallions for garnish (optional)
For the Sauce
- 2 tbsp rice vinegar
- 4 tbsp low-sodium soy sauce
- 3 tbsp honey
- 1 tbsp canola oil
- 2 tbsp sambal oelek (chili paste)
- 4 cloves garlic, minced
- ¼ tsp fresh ginger, grated
- ½ tsp arrowroot powder
Instructions
- Start by making sure the salmon is dry by patting it with paper towels. Season evenly with salt and pepper, gently pressing seasoning into the flesh of the fish.
- Warm a large nonstick skillet with 1 tbsp of oil over medium heat; swirl to evenly coat the pan.
- Add salmon to the pan and cook on one side for 3½ to 4 minutes. You’ll know it’s ready to flip when the salmon easily lifts from the pan.
- Carefully flip to the other side and cook for another 30 seconds to 1 minute. Cook time will depend on the thickness of your fillets, but here is where your thermometer comes in handy.
- When fish is done, promptly remove from the pan.
- To make the sauce, combine the vinegar, soy sauce, honey, oil, sambal, garlic and ginger in a small saucepan; turn on the heat and bring to a boil.
- Meanwhile, combine the arrowroot with ½ tsp of cold water in a small dish. Once the sauce is boiling, lower the heat and slowly add the arrowroot slurry, slowly whisking for about 30 seconds. Immediately remove from heat.
- Serve salmon topped with the sauce and garnished with scallions (optional)
Notes
Serve with brown jasmine rice and stir-fried veggies
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main