Sriracha Lime Salmon and Cucumber Salad

Living in a cooler state like Wisconsin means that I spend most of the year in my house, bundled up and on the couch. This totally isn’t the lifestyle that I like to live so you can imagine my excitement every year when the warmer temperatures hit. And by warmer I mean at least 45 degrees Fahrenheit. I find myself wanting to be outside on walks and runs and just tinkering around in my yard. I also find myself grilling nonstop and making this delicious Sriracha Lime Salmon, the perfect combination of spicy and sweet!

I was so excited when I found out that Litehouse was launching two new flavors to their dressing line: Sriracha Lime and Mango Habanero. I instantly starting marinating everything in sight with these sweet/spicy combinations. Talk about summer inspiration in a bottle! I have even been turning up the heat on my salads with the Mango Habanero flavor. If you love the sweet and spicy flavors, I encourage you to run out and grab a bottle of each.

My Sriracha Lime Salmon and Cucumber Salad is perfect for an evening meal with your family on the patio. It screams summer and the tangy cucumber salad cools the heat from the salmon. If you have a mandolin you can julienne the cucumber lengthwise to achieve the spiralized salad in the images. You can also use a spiralizer to achieve a similar effect.

This recipe is really a quick one to prepare and is low in calories. You can feel good about feeding it to your family knowing that it is a balanced, low-calorie meal. If you’re not a big salmon fan, try out the marinade on chicken breasts!

Sriracha Lime Salmon and Cucumber Salad

Serves 4 | Finish in 45 minutes
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This meal comes together quickly and offers a healthy weeknight meal with a kick!

Ingredients

4 4oz. salmon filets
½ cup Litehouse Sriracha Lime Dressing
1 English Cucumber, peeled and thinly sliced
½ red onion, thinly sliced
¼ cup diced red pepper
¼ cup rice wine vinegar
1 teaspoon honey
1 teaspoon sesame seeds
¼ teaspoon red pepper flakes
½ teaspoon sea salt
1 teaspoon sesame oil

Directions

Place the salmon filets in a shallow dish or a zip-closure bag. Pour the Sriracha Lime dressing over the salmon and allow to marinate at room temperature for 30-45 minutes.

Meanwhile, combine the cucumbers, red onion and red pepper in a medium sized bowl. Whisk together the remaining ingredients in a pourable measuring cup and drizzle over the cucumbers. Toss to coat and allow to marinate while you cook the salmon.

Preheat the grill to medium heat. Lightly oil the grill grate and lay the salmon filets gently on top. Discard the marinade. Cook the salmon for 6-8 minutes on each side, depending on the thickness of the filets. Before removing the salmon from the grill, brush additional Sriracha Lime dressing onto the salmon and allow to finish cooking.

Serve immediately with the cucumber salad.


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