Sriracha Honey Salmon

Sriracha Honey Salmon

Sriracha Honey Salmon served over a bed of Israeli couscous with a side of spinach.

What You Need:

Huy Fong Sriracha
Raw Honey
Salmon Fillets
Frozen Spinach, Thawed
Rice Select Tri Colored Pearl Couscous
Chicken or Vegetable Stock
Salt
*Oil of Choice (Works especially well with Ghee)

Salmon: 

Preheat Oven to 350. Note: Any higher and the sugar in the honey glaze will burn.

In a small bowl mix equal parts Sriracha and honey.

Put salmon on greased/foiled pan for baking, drizzle glaze directly on salmon.

Flip salmon over, pour or drizzle remaining glaze over top of salmon.

Bake salmon approximately 20 minutes or until it flakes easily with a fork.

During the last 5-6 minutes of salmon cook time:

Couscous:

In a microwave safe bowl add your couscous and just enough chicken stock to cover.

Microwave couscous/stock mix in 2 minute increments stirring after each two minutes.

Stop once couscous is soft and fluffy.

Spinach:

Use just enough choice oil to coat bottom of medium skillet.

Sauté spinach until heated through.

Salt to taste.

Enjoy!