Roasted Salmon with Sriracha Honey Glaze and Baby Kale Salad

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

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.

Part of

Let’s do lunch!

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