Sweet 'n' Spicy Sriracha-Glazed Salmon

During my childhood, fish dinners consisted of bluefish, sole, and fish sticks. My first recollection of eating salmon was in college while studying in Pars. I was invited to my friend's parents for dinner. They lived in a wonderful authentically decorated chateau just outside of Paris. The setting, ambiance and food were sublime, a most amazing and memorable experience. The dish which left the biggest impression on me was the salmon, cooked to perfection with a decadent creamy lemon butter sauce. It was then I fell in love with salmon. Now I cook it as often and in as many different ways as I can.

Sweet 'n' Spicy Sriracha-Glazed Salmon is packed with flavor, healthy and easy to make. So delicious!

                                        Sweet 'n' Spicy Sriracha-Glazed Salmon
                                                                adapted from
                                                   The SkinnyTaste Cookbook
                                                               Gina Homolka

Ingredients
1/4 cup reduced sodium-soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon Sriracha sauce
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 pound wild salmon cut into 4 pieces
1 1/2 teaspoons sesame oil
2 tablespoons finely chopped scallions,
   for garnish

In a 1 gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.

Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium- high heat and add the sesame oil. Rotate the pan to coat the the bottom evenly and and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, about 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.

Place a piece if salmon on each of 4 serving plates and sprinkle with the scallions.

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