Salmon and broccoli are both super foods that energize the mind and body and provide them with key nutrients and minerals, essential for your health, which is one of the reasons we love pairing the two together. This Baked Teriyaki Salmon with A Sriracha Cream Drizzle does exactly that- combining good for you, oven-baked salmon fillets with a simple, homemade teriyaki marinade.
This makes it perfect for anyone interested in controlling the ingredients going into their sauces, like lowering the sodium or using less sugar. A hint of spice from the sriracha cream drizzle offers a bright burst of bold flavor that pairs perfectly with the teriyaki sauce. Serve this classic fish over a bed of white rice with a generous side of steamed broccoli for a filling meal that’s low on calories but loaded with bold flavor and essential mind and body benefits.
Sriracha is an amazing sauce. We’re a little nuts for it over here. In fact, I have it on good authority one of the sons is even getting a bottle in his Easter basket this year. This hot sauce can literally make anything taste better. Add it to some broccoli and you’ve got yourself an epic combination. I realize it may not look quite as vibrant or delicious now, but that’s just what soy sauce does to broccoli. It turns it brown. This saucy side dish may not be all that much of a looker, but rest assured, she’s got it going on! While skinny on the calories, this Asian-style broccoli is full on flavor and packs just the right amount of spice.
3 heads of broccoli 2 tbsp soy sauce 2 tsp sesame seed oil 3 tbsp Sriracha (your choice on how spicy you want it. Use 1 1/2 tbs for less spicy) 2 tsp minced garlic small handful of crushed peanuts (~15) salt & pepper, to taste
1. Preheat the oven to 400°. 2. Cut the broccoli from the stalk into small florets and wash & dry well. 3. In a large bowl, mix all the seasonings and diced garlic together. 4. Coat the broccoli evenly. 5. Put the seasoned broccoli onto a baking pan with a baking sheet, or parchment paper, under the broccoli. 6. Bake for 15 minutes, but remember to toss it half way through. 7. Serve with extra crushed peanuts on top!
I’m always on the look out for something new to do with meat. I can’t spend month after month recycling the same tried and true recipes. I have to constantly change things up, occassionally surprising everyone with an old family favorite that we haven’t had in a while. It makes everyone more appreciative, and more adventurous in light of their ever expanding palate. The sons took one look at these and dubbed them lettuce ‘tacos’, they took one bite and couldn’t get enough. I served them with some fried rice and a steamed Asian vegetable blend. Who has the time for an expensive family feast at P.F. Changes? I certainly don’t. Now, there’s no need.
Tangy beef with a perfect hint of spice is wrapped in refreshing lettuce leaves in this quick and easy Asian lettuce wrap recipe.
2 tsp. neutral-flavored oil like grapeseed or peanut oil 1 lb. lean ground beef 1 tbsp Hoisin sauce 1-2 tbsp Sriracha Sauce (depending on how much heat you want) 1 tbsp water zest from one lemon juice from one lemon (about 1 1/2 tbsp juice) 1/4 cup thinly sliced green onion (or double that amount if you’re not using the cilantro) 1/2 cup chopped cilantro 1-2 heads artisan romaine or iceberg lettuce
1. Heat the oil in a heavy frying pan, then saute the beef until it’s cooked through and starting to brown, breaking apart with a turner as it cooks. 2. While beef cooks, mix together the Hoisin sauce, Sriracha Sauce, and water in a small bowl. Zest the skin of the lemon and squeeze the juice. Thinly slice the green onions and chop the cilantro. (Most iceberg lettuce doesn’t need washing, but if yours does break the heads apart gently and wash and dry the lettuce.) 3. When the beef is done, add the Sriracha Sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat. Turn off the heat and stir in the lemon zest, lemon juice, sliced green onions, and chopped cilantro. 4. Serve meat mixture with iceberg, or artisan romaine, lettuce leaves to fill with meat and wrap around it, to be eaten with your hands. 5. This was definitely still good when the meat mixture was kept in the fridge and reheated for a very short time in the microwave, but I still liked it best freshly made.