Tasty Tuesday: Salmon with Homemade Sriracha + Lime

Last week I picked up Gwyneth Paltrow's new cookbook, It's All Good.

So far it's totally living up to it's name. I highly recommend it!

Today I not only whipped up a batch of her homemade sriracha, I also gave her salmon with sriracha and lime recipe a whirl. Both were excellent!

That's all I really have to say about it. :)

xo

SRIRACHA

::ingredients::

- 1 1/4 cups peeled garlic cloves

- 1 lb red jalapenos (stemmed and sliced into thin rings - for a milder sauce, remove some of the seeds)

- 2 1/4 cups rice wine vinegar

- 1/4 cup plus 1 tbsp brown rice syrup

- 2 tbsp coarse sea salt

- 1 tbsp arrowroot (or cornstarch)

- 2 tbsp low-sodium soy sauce (or fish sauce)

::instructions::

- Put the garlic cloves in a small saucepan and add cold water just to cover. Bring to a boil, immediately drain, cool the garlic under running water, and return it to the saucepan. Cover with cold water and repeat the blanching process. Thinly slice the blanched garlic and combine with the jalapenos and vinegar in a larger pot. Bring to a boil, cook for 3 minutes, and remove from heat. Add the brown rice syrup and salt and stir to combine. Let the mixture sit undisturbed for 1 hour to steep and cool.

- Whiz the mixture in a powerful blender until smooth (it's okay if all the seeds don't blend in). Return the pureed sauce to the pot, bring to a boil, lower the heat, and simmer for 10 to 15 minutes, skimming off any foam, until the sauce is slightly reduced and has some body.

- In a small bowl, dissolve the arrowroot (or cornstarch) with 1 tablespoon of lukewarm/cool water. Whisk into the simmering sauce and cook for 2 minutes more, or until the sauce is nicely thickened (it should be slightly thinner than ketchup). Remove the sauce from the heat, let it cool slightly, and stir in the soy sauce (or fish sauce). Store in a screw-top jar or bottle in the refrigerator for up to 6 months.

SALMON WITH SRIRACHA+LIME

serves 4

::ingredients::

- Zest of 1/2 lime

- 1 1/2 tbsp freshly squeezed lime juice

- 1 1/2 tbsp homemade sriracha

- 1 tbsp good-quality maple syrup

- Coarse sea salt

- 1 1/4 lbs salmon fillet (or just use as many fillets as you need - I used 2 medium fillets)

- 2 tbsp roughly chopped cilantro

::instructions::

- Preheat oven to 425 degrees.

- Whisk together the lime zest, lime juice, sriracha, and maple syrup along with a pinch of sea salt. Line a baking dish with parchment paper, place the salmon on top, and pour the mixture over it. Roast until the salmon is done to your liking - I cooked mine for about 22 minutes and it was perfect. 

- Serve sprinkled with cilantro.