Sriracha Salmon
Serves 2
5 mins prep
25 mins cook
30 mins total
Sriracha Salmon ❤️ Low effort + high reward…perfect for hosting because it comes together in less than 30 minutes and it is delicious!
0 servings
First, mix together the Panko, chives, cashews, sesame seeds, garlic powder, salt, pepper, olive and sesame oil.
Secondly, whisk together mayo, sriracha, miso, 1 tsp tamari and honey.
Then, pat dry salmon real well, add some Korean BBQ seasoning to taste and most of the sriracha honey, but reserve some for the vinaigrette.
Add all of the Panko cashew mixture atop the salmon. Then, press real well.
Bake at 415F for 15 minutes for it to be pink and flaky, you can do 18 minutes if you want it more well done.
Add the rest of Tamari and rice vinegar to the leftover sriracha honey.
Massage the vinegar into the arugula (I did like 4-5 cups).
Lastly, serve the salmon atop the arugula and serve with lemon.
