Any reason to use sriracha in a recipe is a good enough reason to me. I've been on an asian kick lately too, so this will work perfectly.
Asian Salmon Pasta with Snow Peas and Mushrooms
Recipe adapted from Julia's Album
5 scallions, chopped
1 tablespoon sesame seeds
8 mushrooms. sliced
1/4 cup soy sauce
1/4 cup honey
1/4 cup chicken stock
1 teaspoon sriracha
1 cup snow peas, steamed
8 oz linguine, cooked
1 tablespoons sesame oil
3-6 salmon filets, deboned and skinned
salt and pepper, to season the fish
1 tablespoon honey
1 tablespoon soy sauce
- Heat the sesame oil in a pan on medium-high heat. Add green onions and sesame seeds, saute for 2-3 minutes. Add the sliced mushrooms and cook for another 2 minutes on medium heat. Remove the pan from the heat and add the soy sauce, honey, chicken stock, sriracha, making sure to mix everything until combined
- Add the snow peas and pasta to the pan. Mix everything well and heat everything through on medium-low heat.
- Preheat broiler. Heat large skillet on high heat. Season salmon on non-skin side with salt and pepper. Add the oil to the hot pan. Add salmon to the and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.
- Turn the fish over and sear for another 3 minutes on high heat.
- Mix honey and soy sauce together, heating it a little bit in microwave to soften the honey. Brush the top of the salmon with the mixture.
- Place salmon the under the broiler for 3 minutes. Brush with more sauce midway through broiling, if desired.