Sweet and spicy - You're going to get hooked.
Farmer's markets are one of the best places to shop. You get the best in-season produce, it's locally sourced and its FRESH. Nothing compares to this. I've gone shopping at the grocery store to buy some fruit, only to have it go off a few days later (very annoying). But when you go to a market, the produce magically lasts for not days, but WEEKS.
I swear it's magic.
On a more realistic note, this is because grocery stores get their produce from places that are usually pretty far, so by the time it reaches the store, it's already a few weeks old.
So it's a good idea to buy local when you can so that you get the freshest foods AND you can support your local farmers.
That being said, at the market closest to me (Jean Talon for those of you in MTL), there is this amazing fish store. Holy cow - the fish is super fresh and such high quality. It's my favorite place to get raw tuna steaks (they're so fresh - you don't even have to cook them). The salmon is so flaky and light and it just melts in your mouth. You really don't have to do anything to it to make it taste amazing.
So after a recent trip - I bought some salmon and decided I was feeling a little spicy. Not only that, but everyone around me recently seems to obsessed with hot sauce. Thus - this recipe was born.
AND you only need 10 ingredients + 25 minutes to make it!
From the caramelized edges to the initial kick of heat in your mouth, this is one piece of oven baked salmon will definitely stay in my repertoire.
The sauce is packed with flavour, so it goes nicely with mild sides like some steamed or cooked vegetables (you should pick these up from the market too) and some rice/quinoa/millet.
What is quinoa?
I'm allergic to quinoa *eye-roll* but I would definitely serve this on the side if I could. Quinoa (pronounced KEEN-wah) has some great health benefits.
It's often referred to as a "superfood." It's not actually a grain, but a seed that is prepared and consumed like a grain.
It's a relatively good source of fiber (2.8% of your daily requirements). 1 cup of cooked quinoa (185 grams) contains about 222 calories. It also has 8g of protein and 15% of the RDA for iron per cup.
What is millet?
Lovingly known amongst my friend group as birdseed; it's a grain that's best described as creamy (like mashed potatoes) or fluffy (like rice) when cooked. Millet is tiny and round in shape and is usually yellow.
It has more fiber than millet (8% of your daily requirements). 1 cup of cooked millet (185 grams) contains about 207 calories. However, it has less protein and fiber than quinoa - 6g of protein and 6% of the RDA for iron per cup.
HONEY AND SRIRACHA OVEN BAKED SALMON
Serves 4
INGREDIENTS
1 lb boneless salmon fillet
SRIRACHA GLAZE
1 Tbsp coconut oil (or other neutral oil)
2 cloves garlic (minced)
2 Tbsp sriracha*
1 Tbsp gluten free soy sauce
1 1/2 Tbsp honey
1 Tbsp rice vinegar
1 tsp sesame oil
1 Tbsp sesame seeds
Salt and pepper
INSTRUCTIONS
Preheat the oven to 425ºF.
Line a cooking tray with parchment paper or a silicone baking mat and lay salmon fillet on top (skin side down). Sprinkle with salt and pepper. Cover salmon with another piece of parchment paper and bake for about 10 mins.
While the salmon is baking, put all the ingredients for the glaze EXCEPT for the sesame oil and seeds, in a skillet and bring to a low boil.
Lower the heat to a bubbling simmer and cook for 8-10 minutes (until sauce has thickened and reduced by about half). Transfer to a bowl and stir in sesame oil and seeds.
After the salmon has cooked for 10 minutes, remove it from the oven.
Using a brush or the back of a spoon, coat the top of the fish with the glaze mixture (spreading it as evenly as possible). Return salmon to the oven for 8-10 minutes (until cooked through).
Serve immediately and enjoy!
NOTES
*If you don't have sriracha you can sub for 2 Tbsp of ketchup and some hot sauce.
Recipe will keep refrigerated for up to 2 days.
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