Prep Time: 25 minutes

Serving: 4

A Word From The Cook

A great flavour bursting dish.

Ingredients

• 2 lbs of skinless Salmon (1/2 lb person)
• 2 TBSP Soy Sauce (I prefer the low sodium)
• 1 TBSP Toasted Sesame Oil
• 1 TBSP Honey
• 1 TBSP Thai Sweet Red Chilli Sauce
• 1 Tsp Sriracha
• 1 TBSP Peanut Oil
• 2-3 Green Onions (for garnish)
• 1/2 TBSP Sesame Seeds (for garnish)

Sautéd Vegetables

• 1 Tbps Peanut Oil
• 1/2 Orange Bell Pepper (sliced)
• 1/2 Red Bell Pepper (sliced)
• 1/2 lb Asparagus (broken to be same size as pepper pieces)
• 4 Cremini Mushrooms (quartered)

Instructions

1. Cube the Salmon into bite size pieces (about 1″ square)
2. Mix the Soy, Sesame Oil, Honey, Thai Chilli Sauce & Sriracha Sauce in a glass measuring cup.
3. Pour this over the cubed salmon (in a glass bowl).
4. Cover and refrigerate for 1 hour (minimum – ideally 3 hours)
5. Heat a large skillet (I prefer cast iron).
6. Add the peanut oil and using tongs place the cubed salmon into the pan, searing each side (6 sides) for about 2 minutes each.
7. Once almost done, place the remaining marinade into the skillet and toss to coat the salmon.
8. While cooking the salmon, begin sautéing the vegetables, cook until Al dente.
9. Serve over steamed rice with sauted vegetables over the top.