Sesame Crusted Salmon served over a bed of rice along with vegetables drizzled with mayo-Sriracha sauce. A quick & easy to make weeknight meal!
- Center-cut salmon fillet - Sriracha - Garlic - Fresh lime juice - Honey - Soy sauce - Olive oil - Black sesame seeds - White sesame seeds
Whisk together mayonnaise, Sriracha, and soy sauce in a bowl. Set it aside. In a shallow bowl, mix both sesame seeds.
In a separate bowl, whisk together 1 tablespoon olive oil, soy sauce, honey, lime juice, garlic, and Sriracha.
Pat the salmon filets dry with paper towels. Check for any pin bones, remove the skin (if needed), and cut into bite-size chunks.
Place the salmon cubes into the marinade. Give it a gentle toss to ensure that the salmon is fully coated. Marinate the salmon pieces for 5-10 minutes.
Using tongs, dip each piece of salmon into the sesame seeds, turning a few times to make sure all the sides are coated.
Heat the remaining olive oil in a large skillet. Arrange sesame-crusted salmon cubes in a single layer and cook for a minute or so on each side.
Divide the cooked rice into 4 shallow bowls and layer on all your vegetables. Add the cooked sesame-crusted salmon on top and drizzle with the creamy mayo Sriracha dressing.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.