In preparation for a gluttonous turkey feast, the night before Thanksgiving we opted to cook up a light dish. With a craving for fish, we quickly decided on salmon but we teetered on preparation. With the grocer packed with the holiday rush, we needed something with only a few ingredients. This very simple concoction ended up being so flavorful, and was the perfect match of texture.
Teriyaki Sriracha Salmon
* marinate salmon fillet in teriyaka sauce for at least 15 minutes
* bake salmon at 450 degrees until cooked through
* simmer 1 cup on jasmine rice (~25 min)
* saute chopped snap peas in EVOO
* arrange salmon on a bed of rice and peas, zig-zag sriracha (to taste)
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