One zingy sauce is used for maximum flavor in this salmon supper.
(And then keep it in the fridge to drizzle over burgers andchicken wings.)
A teaspoon or two is usually all you need, so a bottle of sriracha will last a while.
Credit:ANTONIS ACHILLEOS; PROP STYLING: AUDREY DAVIS; FOOD STYLING: EMILY NABORS HALL
Stir it into mayonnaise for asandwich spreadwith a kick, or add it to your stir-fry dishes.
you’re free to substitute the brown rice with quinoa or another whole grain.
skinless salmon fillets (about 1 1/2 inches thick)
2(8.8-oz.)
Cook, whisking occasionally, until reduced to 1/2 cup, about 4 minutes.
Place 2 tablespoons of the sauce in a medium bowl, and let cool slightly.
Set aside remaining sauce.
Add salmon to bowl, toss to coat, and let stand 5 minutes.
Meanwhile, microwave rice according to package directions.
Heat 1 tablespoon of the oil in a large skillet over medium-high.
Cook, stirring often, until tender, about 4 minutes.
Remove mixture from skillet; keep warm.
Add remaining 1 tablespoon oil to skillet.
Sprinkle fish with remaining 3/4 teaspoon salt.
Add salmon to skillet.
Divide rice mixture and salmon evenly among 4 shallow bowls.
Top evenly with cucumber, radishes, and sesame seeds.
Drizzle with remaining sauce.
