This Honey-Lime Sriracha Salmon and Cold Sesame Cucumber Salad is a versatile meal, great for dinner or lunch. Pair the salmon and cucumber salad together or with your other favorite dishes. It is a light, yet flavorful and balanced meal that is great for any season. Enjoy!

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Ingredients
Equipment
Method
Salmon
- In a medium bowl, whisk honey, chili paste, lime juice, Sriracha, 3 tablespoons soy sauce, 1 teaspoon ginger, 1 minced garlic clove and 1 teaspoon sesame oil until well combined.
- Place salmon and combined ingredients into a large plastic bag to marinate, then refrigerate for 1 hour.
- Preheat oven to 400°F.
- Place salmon on a foil-lined baking sheet and bake for 15 to 20 minutes, or until salmon flakes easily with a fork.
Cucumber Salad
- Prepare the cucumber noodle salad using a spiralizer or vegetable peeler.
- In a large bowl, whisk together 1 minced garlic clove, ½ teaspoon ginger, 1 teaspoon sesame oil, 2 tablespoons soy sauce and 1 ½ teaspoons water.*
- Add cucumber noodles and stir to evenly coat the noodles; cover and place in fridge until ready to serve with salmon.
- When salmon is done, place salmon on top of noodles, and serve.