There is no other color that makes me think of spring like lime green. I love nothing more than seeing what looks like branches of bare sticks being dusted with lime green dust. With the dandelions and pink blossoms everywhere comes that desire for lighter, refreshing foods and my Sriracha salmon fits that craving.
For years I couldn’t stand the taste of cooked salmon. I had to eat it raw. Friends poked fun that like a bear I needed nothing, but raw fish. It wasn’t till my husband made a Thai curry salmon that I realized what this fish needed–a kick. Salmon has a strong flavor so I love pairing it with a spicy, tart combination. But as much as I love cooking salmon, I don’t like that it makes the house smell fishy for hours, sometimes days. You know what I mean. I put this dish on the grill.
But I still love staring at all the raw sea food at the market. Scallops and oysters, whole fish of all kinds. Oh, the potential. I think of making paella, mussels in white wine sauce over pasta or a salsa and cod dish with forbidden rice. I make all kinds of meals, but my truly favorite ones are the simplest and closest to nature. I’m probably the only one who thinks about this, but being stranded on a tropical island, like in Castaway, would be awesome. Every night I would eat a meal of fish, vegetables, breadfruit and tropical fruit. I don’t have a problem with this. Perhaps it’s the inner celiac coming out, but I hate feeling too heavy after a meal. I remember that boated feeling and it still makes my stomach turn. I love light dishes that massage the stomach like fish and vegetable pairings, smoothies and soups.
I heard in the news not long ago there was some controversy in California about the making of Sriracha sauce. Apparently some people complained of the smell coming from the production site and wanted the company to move. Really? Really California? This smells of xenophobia to me. I can’t imagine anything smelling better than Sriracha. Maybe curry. My husband is originally from Laos, so we use it quite a bit. I pretty much use it as soap. I can’t eat chicken soup without it anymore. By itself it just tastes bland and… chicken-y. Eggs and Sriracha? Why not? In it goes with every dish including stir-fry, sandwiches, Thai and Lao dishes. It’s also quite good with chicken cutlets, although I haven’t tried it on iced cream yet…
I’m also an asparagus fiend. Some people obsess over chocolate or cookies, no–for me it’s asparagus. A friend told me she buys asparagus constantly, but ends up freezing it. So now she has a freezer full of it and is not allowed to buy anymore asparagus. I may just go over there and clear it out for her in a few days, or hours.
Asparagus grilled with a little olive oil and salt and pepper goes so well with this dish because the flavors doesn’t compete. I think the key to making asparagus taste good is to grill it to perfection. Make sure you grill the asparagus long enough so that there are grill marks, but not so long that it is too soft and wilted. About 3 minutes should do.
For this dish I recommend Coconut Secret coconut aminos. It tastes like soy sauce, but less salty and a bit sweeter. Apparently it is much healthier as well. If you’re allergic to soy or gluten like me, this is a great option. If you have no known alleriges–it just tastes so awesome.
Salmon, 1 lb.
Honey, 1/8 tsp.
1/2 Lime, cut in wedges
Coconut Aminos (Coconut Secret), 3 tbsp.
GF Sriracha Sauce (Organicville) or soy sauce, 3-4 tbsp.
Scallions, 2 tbsp., chopped
Olive Oil, 1 tbsp.
1. Marinate the salmon for 3-6 hours in Sriracha, honey, lime juice, scallions and coconut aminos.
2. Cook on the grill for 10-15 minutes in aluminum foil or in a pan designed for fish. Usually it has holes in it or looks like wire contraption to hold the fish together while exposing it to heat. Be sure to coat your cooking surface with a little olive oil. A brush works well for this or a cooking spray.
3. Grill asparagus along with the fish. It usually takes the fish longer to cook than the asparagus, so begin with the fish. Grill until the fish becomes flaky.
4. Serve with sliced scallions as garnish.