Sriracha Salmon + Cucumber Salad

serves 2

What You Need
For The Salmon Marinade
1 TSP olive oil
1/2 TBS lime juice
1/4 TSP chili powder
1/2 TSP minced garlic
1/8 TSP black pepper
2 salmon filets

For The Sriracha Sauce
1/2 TBS lime juice
1/2 TBS sriracha 
1/8 TSP garlic powder
1/2 TBS honey
Cilantro, chopped for topping

For The Cucumber Salad
2 cucumbers, spiralized
1/4 cup fresh mint, thinly chopped
1/4 cup fresh basil, thinly chopped
1 green onion, sliced
Pistachios, for topping

For The Salmon Marinade
1. Whisk together all of the ingredients. Let salmon marinate for at least 30 minutes in the fridge.

For The Sriracha Sauce
1. Heat a medium pan on the stove heat a little olive oil over medium heat. Once warm, place salmon and marinade onto the pan and cook each side for 6 minutes or until cooked through.
2. While the salmon is cooking, work on the sauce.
3. In a small saucepan, whisk together all the sauce ingredients.
4. Heat over medium heat and bring to a boil. 
5. Once boiling, reduce heat to low and let simmer for 5 minutes. 

For The Cucumber Salad
1. While the salmon is marinating, start the cucumber salad.
2. In a large bowl, combine the cucumber, mint, basil and green onion. Keep in the fridge while you cook the salmon.

1. Place cucumber salad onto serving plate. Top with pistachios.
2. Next add on the salmon and then drizzle with the Sriracha glaze.
3. Top everything with the cilantro and enjoy!

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