Honey-Sriracha Salmon Salad

  • 3 T. sriracha sauce
  • 3 T. honey
  • 2 T. water
  • 1 T. soy sauce
  • 1 T. butter
  • 1 tsp. lemon juice
  • ½ tsp. red pepper flakes
  • 6 oz. boneless, skinless salmon fillet(s)
  • 1 T. olive oil
  • 8 oz. red lettuce
  • ½ avocado - peeled, seeded & chopped
  • ½ c. corn kernels
  • 4 oz. grape tomatoes - sliced in half

Combine the first 7 ingredients (sriracha sauce through red pepper flakes) and brush generously onto the boneless, skinless salmon fillet(s).

Heat the olive oil over medium-high heat in a nonstick skillet. Pan fry the salmon in the skillet until the fish is cooked through and the sauce on it is thickened and bubbly, about 4 minutes per side. Set aside.

Clean the greens and arrange on the bottom of a serving platter. Arrange the avocado, corn kernels, and grape tomatoes on top of the greens. Slice the salmon into bite-sized pieces and arrange on top of the salads. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 30 minutes

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