Honey Sriracha Salmon Recipe
One of our favorite party tricks? Baking a big piece of salmon and letting our guests serve themselves. That's why we've got baked garlic-butter salmon on heavy rotation. This honey-Sriracha variety does particularly well after a couple minutes under the broiler. Keep a close eye on it, and pull it as soon as the top layer of sauce begins to caramelize to avoid burning or overcooking the fish.
YIELDS:
6 SERVINGS
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
0 HOURS 35 MINS
INSINGREDIENTS
Cooking spray
1 large salmon fillet (about 2 1/2 lb.)
Kosher salt
3 tbsp. Sriracha
3 tbsp. melted butter
2 tbsp. honey
2 cloves garlic, minced
2 tsp. freshly grated ginger
1 lime, halved
2 tbsp. finely chopped cilantro
DIRECTIONS
- Preheat oven to 400°. Line a large rimmed baking sheet with foil and grease with cooking spray. Season salmon on both sides with salt and place in center of prepared tray.
- In a medium bowl, whisk to combine Sriracha, butter, honey, garlic, and ginger. Season with salt and brush all over salmon fillet.
- Placed lime halves cut side down on baking sheet and bake until salmon is cooked through, about 15 to 18 minutes.
- Remove limes from tray and switch oven to broil. Broil for 2 minutes more, or until edges of salmon begin to crisp up.
- Squeeze roasted limes over salmon and garnish with cilantro.
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Slow-Cooker Chicken and Dumplings Total Time Prep: 20 min. Cook: 5 hours Yield 8 servings Slow-cooker chicken and dumplings is a classic comfort food made easy with shortcut ingredients. This recipe requires minimal effort, so you can enjoy a filling, home-cooked meal anytime! Ingredients 1 small onion, chopped 1 cup chopped carrot 1 cup chopped celery 1 garlic clove, minced 2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried marjoram 2 cans (10 ounces each) condensed cream of chicken soup, undiluted 1 cup reduced-sodium chicken broth 1 cup frozen or canned peas, drained 1 can (6 ounces) large refrigerated buttermilk biscuits Chopped fresh parsley, optional Directions Place onion, carrot, celery, and garlic in a greased 6- or 8-qt. slow cooker; stir. Place chicken thighs or breasts on top. Sprinkle with oregano, salt, pepper, and marjoram. In a small bowl, stir together the cream of chicken soup and broth, then pour over the chicken. Cover; cook on low for 4-5 hours or on high for 2-3 hours, or until the chicken is cooked through. Shred chicken with two forks. Stir in peas. Cut the biscuits into 4 pieces each; arrange them on top of the chicken. Cook on high 1 to 1-1/4 hours or until biscuits are cooked through. If desired, top with chopped parsley and additional pepper. Source: tasteofhome.com
It comes together in 30 minutes but tastes like it simmered all day.
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