Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless (skinless salmon filet, cut into 1-inch cubes)
  • spray olive oil
  • 1/2 cup mild honey
  • 2 tablespoons sriracha
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 garlic clove (minced or pressed)
  • 1/2- inch section of fresh ginger root (or 1/2 teaspoon dried ground ginger, grated)
  • minced chives
  • sesame seeds

Instruction

  • Place a large, heavy-bottomed skillet over medium high heat. Spray the pan with cooking oil. Add the salmon cubes and sear the fish lightly on all sides, for no more than 30 seconds per side. Use a slotted spatula to carefully transfer the fish to a plate. Quickly return the pan to the burner and raise the heat to HIGH. Add the honey, sriracha, soy sauce, rice vinegar, garlic, and ginger to the pan and stir to combine. When the sauce reaches a boil, stir until the sauce is bubbly and thick and darkened, about 3 minutes, turning the heat down to medium if the sauce darkens too quickly. Add the salmon cubes and gently toss n the sauce before gently transferring to a serving dish.
  • Garnish with sesame seeds and minced chives. Serve over hot rice, on lettuce wraps, or by itself.