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Firecracker Salmon

30 minutes
4
Ingredients:
  • 1 Tbs minced garlic
  • 1 green onion chopped
  • 12 baby corn spears
  • 1/4 cup shelled edamame
  • 1 cup chopped broccoli florets
  • 1 cup fresh snow peas, washed and strings removed
  • 1/2 cup shredded carrots
  • 1/4 cup of soy sauce
  • 2 Tbs Sriracha Sauce
  • 1 Tbs honey
  • 2 Tbs vegetable oil
  • 1/2 tsp of red pepper flakes
  • 1 lb salmon fillet, cut into 4 pieces
  • 1 package of Kahiki Japanese-Style Fried Rice
  • Sesame seeds for garnish (optional)
Directions:
  1. Combine soy sauce, sriracha, garlic, honey, green onion, and red pepper flakes in a small bowl. Whisk to combine.
  2. Place prepared mixture in a 1-gallon zip-top plastic bag. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, preferably overnight.
  3. Prepare Kahiki Japanese-Style Fried Rice according to package instructions. Set aside. In a large skillet, heat 1 Tbs vegetable oil over medium-high heat. Add broccoli, carrots, corn, and edamame for about 5 minutes or until just tender. Set aside.
  4. Remove the salmon from the bag and reserve the marinade.
  5. Add 1 Tbs vegetable oil to a large non-stick skillet. Heat oil over medium-high heat.
  6. Once the oil is hot, add the salmon and cook for 3-4 minutes or until the salmon is seared.
  7. Reduce heat, turn the fillets and add your reserve marinade to the pan.
  8. Cook for 3-4 minutes basting fillets with the marinade.
  9. Serve salmon over Kahiki Japanese-Style Fried Rice and vegetables.