Roasted Salmon with Sriracha Honey Glaze and Baby Kale Salad

Name: Roasted Salmon with Sriracha Honey Glaze and Baby Kale Salad
Ingredients: ⅓ cup honey; ⅓ cup Sriracha sauce; 1 tablespoon seasoned rice vinegar; 2 teaspoons ponzu; ¼ teaspoon sesame oil; 6 cups baby kale; ¼ cup cilantro, chopped; 1 cup fresh blueberries; 2 oranges, supremed (instructions); ¼ cup toasted sesame oil; 2 tablespoons soy sauce; 2 tablespoons orange juice; 1 tablespoon honey; 1 teaspoon fish sauce; 2 teaspoons Sriracha; Kosher salt and black pepper; 2 teaspoons five spice; Four 6-ounce salmon fillets; Kosher salt and fresh ground pepper; Kosher salt and fresh ground pepper; Kosher salt and black pepper

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Salmon

Four 6-ounce salmon fillets
2 teaspoons five spice
Kosher salt and fresh

Lunch
Pescatarian

Method

Salad

In a large bowl, combine kale, cilantro, blueberries and orange segments.
In a medium bowl, whisk together sesame oil, soy sauce, orange juice, honey, fish sauce and Sriracha.
Season with salt and pepper.
Drizzle dressing over salad while gently tossing.