This meal comes together quickly and offers a healthy weeknight meal with a kick!
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
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.