I think most of us say it – “I should eat more fish.” As far as it goes, salmon is one of my favorite fish. It has good flavor when cooked properly and it fills me. The downside is getting fresh fish where I live is expensive – and I want wild caught. Maybe it’s the cold weather making me crave spicy foods lately – this is pretty hot. I served it on top of rice and black beans (with a hint of lemon) to balance out the heat.
2 5 oz salmon filets
1/4 cup Sriracha
juice of 1 small lime
2 tablespoons rice vinegar
1 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon ground pepper
3-4 tablespoons fresh cilantro, minced
2 cups rice or other gluten free grain of choice
***Allow the fish to marinade for at least 2 hours before cooking.
In a small bowl whisk together the Sriracha, lime juice, rice vinegar, turmeric and salt. Place the fish filets in a sealable plastic bag, or lightly coat each side and place in a reusable plastic container. Seal it and place in the fridge for at least 2 hours.
Preheat oven to 400F. Place the fish onto a baking sheet, and add the ground pepper and cilantro. Bake for about 20-25 minutes, until the fish is flaky and cooked through. Serve with grain of choice and eat immediately. Serves 2.