Firecracker Salmon

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^® SAVORY SIDEKICKS^™ Japanese-Style Fried Rice
• Sesame seeds for garnish (optional)

Instructions

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.