Salmon, the #1 fish choice in our house. Honestly we could eat it every day and every which way. Love it raw, smoked, grilled, panfried or broiled. If you couldn’t tell from that picture above – I killed it cooking this meal! Here is how I made our banning dinner.
Rice: I just made 3 cups of rice in a rice cooker. I used 2 cup of jasmine rice and 1 cup brown rice. It’s my way of trying to get Andy to eat a bit healthier lol. I can’t get him to just eat brown rice – but hey it’s a start!
Asparagus: I trimmed the ends and spaced them out on a sheet pan. Drizzle oil on top and seasoning with salt and pepper. Add minced garlic, lemon juice and parmesan cheese. Mix with your hands and evenly distrbute over all pieces of asparagus. Spread out evenly on the sheet pan.
Set aside and preheat oven to 425.
Salmon: I season the salmon filets with salt, pepper, a bit of old bay and dill. Then add a bit of lemon juice to each fillet. For the glaze, mix honey, sriracha, soy sauce and sweet chili sauce. Set the glaze aside. In a cast iron pan heat oil, butter and thinly sliced lemons that were dipped in the glaze.
When the oven is preheated and the cast iron pan is hot then place the asparagus in the oven and salmon in the pan, skin side down for about 6-7 minutes. Then flip the salmon fillets and brush them with the glaze.
After adding the glaze, place the cast iron in the oven for an additional 2-3 minutes. When time is up take the salmon and asparagus out. Flip the salmon filet’s back over and add any additional glaze if you please! Dish out the rice, asparagus and salmon and enjoy!
Have a favorite way to eat salmon? I’d love to hear how and your recipe!
Live to Eat,