No. 1 : Quick Recipe

Sriracha Salmon

  • 3⁄4 Cup Tamari
  • 1⁄2 Cup Honey
  • 3 TB Grated Fresh Ginger
  • 2 TB Grated Fresh Garlic
  • 3 TB Sriracha
  • 2 TB Black or Toasted Sesame Oil
  • 3 LB Salmon, cut into Filets
  • Chopped Cilantro and Sesame Seeds for Garnish

Step One

To make the mari- nade add the tamari, honey, ginger, garlic, Sriracha and sesame oil to a zip lock bag and shake to combine. Then, place the salmon filets in the bag and set it aside for 30 minutes.

Step Two

Preheat the oven to 400F. Place the salmon filets on an oil-sprayed sheet pan. Roast until the fish flakes eas- ily, about 20 minutes. Sprin- kle with chopped cilantro and sesame seeds. Serve with:

Easy Sriracha Sauce

  • 1⁄4 Cup Olive Oil Mayo
  • 1⁄4 Cup Nonfat Greek Yogurt
  • 1 TB Rice Vinegar
  • 2 TB Sriracha

Whisk the ingredients to- gether in a small bowl.

No. 2 : Kitchen SCOOP

Spring Squash Noodles

  • 3 Large Zucchini
  • 3 Large Yellow Squash
  • Sea Salt and Freshly Ground Black Pepper
  • 1⁄2 Cup Chopped Cilantro
  • 2 Tsp Black or Toasted Sesame Oil

Use a peeler or a *spiralizer to create zucchini and squash noodles. Bring a pot of water to a boil, add a TB of salt and blanch the noo- dles for about 2 minutes. Remove, drain and season with salt and pepper and toss with chopped cilantro and sesame oil.

No. 3 : Clever Idea

A *Spiralizer or “spiral vegetable peeler” is a fun kitchen gadget that will help you create long thin noodles from lots of different kinds of vegetables like zucchinis, potatoes, cucumbers, carrots, ap- ples – even beets!

No. 4 : Wine FIND of the Week

Domaine de Chene-Columbe
Macon Villages France
About $15

This chardonnay hails from the Burgundy region in France, the home of the chardonnay grape. The aroma of lemons and apples are reflected in the creamy taste of this affordable white. Its a great contrast to the slightly spicy taste of the salmon and sauce, and a super compliment to the light bright flavors in the veggie noodles.

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