Honey Sriracha Salmon

We have Salmon once or twice a month in our house. We’ve cooked it a few different ways, but typically end up with some type of herbed crusted salmon (like this) or salmon BLTs (recipe coming soon). This week we tried something completely new, and it was amazingly delicious.

This Honey Sriracha Salmon, comes from The Pickled Plum. First the salmon is lightly seasoned with salt & pepper and pre-baked for about 10 minutes. While the salmon is baking, you make the glaze, combining oil, garlic cloves, sriracha, soy sauce, honey and vinegar. Once it’s been thickened and reduced, add in the sesame oil and seeds, then brush on top of the salmon. Bake until the salmon is cooked through, another 10 minutes. 
I searched the internet for different ideas of sides, but I wasn’t finding anything that really spoke to me until I came across this recipe for cold sesame cucumber noodle salad from Ambitious Kitchen. I used my spiralizer to cut cucumber into noodles. I combined them with garlic, ginger, sesame oil, soy sauce, water and sesame seeds. This website did also feature a Sriracha salmon, but it used different ingredients that I did not have, and I was partial to the recipe I had found first. 
Look at those noodles!
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Chicken for a Crowd

Look how full this oven is!
Not to long ago we went on an extended family beach trip. While everyone did take turns cooking, we all had to cook for a small crowd – up to twelve adults, and a picky toddler. Since it was a vacation, preferences were towards quick/easy meals. Who wants to slave away when you could be ocean or pool side? My sister and I teamed up and wiped up this delicious meal….

Sweet Spicy Sticky Drumsticks with Cauliflower mac & Cheese and Sauteed Asparagus

These drumsticks were a big hit. The recipe was actually intended for appetizer wings, but in true Modern Mother Cubbard fashion, it was adapted. We used drumsticks that were on sale and turned into a main entree! We served them beside cauliflower mac & cheese, and simple sauteed asparagus.
It took TWO crockpots FULL of chicken to feed everyone

First the chicken is marinated and cooked in a sweet and spicy paste of garlic, brown sugar, soy sauce, sriracha and cayenne. After cooking completely in the crock pot, wings (or drumsticks) are covered in a sauce (of the same ingredients) and baked under the broiler. The recipe states that the chicken can be refrigerated up to 24 hours prior to cooking. Click here to try it yourself!
In the future, I plan on trying this with the pressure cooker. The process is similar to BBQ Ribs. I think another great option would be to adjust this recipe for freezer cooking. Freezing the cooked chicken in the second sauce with the intention of defrosting, dumping and baking.