Ah, you guys!! It feels like forever. I feel like I’m on an alternate universe these days – a cookbook universe to be exact. I’ve been photographing 5-8 recipes a day for my book every day, and social media + blogging has taken a bit of a back seat. I miss blogging and interacting but it will SO be worth it in a couple of months when we all get to hold a beautiful BIB cookbook in our hands, and cook from it!
I’m thankful for this delicious salmon recipe that I have archived from the summer, so I can share something delicious with you all while I get back to the studio. I’ve got 95 photos down and about 50 more to go and I am so PSYCHED! My cookbook assistant, Marnie, tells me that I do the HAPPY DANCE every time I get “the” shot and I’ve been doing a lot of them these days. This is all getting so real and so exciting, mark your calendars for May 2018!
Honey Sriracha Salmon
3 slices salmon filet or 1/3 side of salmon
2 cloves garlic
2 tbsp honey
2 tbsp lime juice
1 tsp sriracha
2 tsp soy sauce
1 tsp sesame seeds
chopped chives or scallions, for garnish
Preheat oven to 400 degrees. In a small bowl, combine all the ingredients besides for the salmon. Place salmon in a baking dish and pour sauce over it. Sprinkle with sesame seeds. Bake for 15 minutes, basting once. Garnish with chives or scallions.
sweet chili salmon
honey fig roasted salmon