|4||salmon fillets (wild)|
|2 tsp||sesame oil|
|sesame seeds for serving|
|sliced green onions for serving|
|steamed bok choy for serving|
An Alsatian Pinot Blanc—with its floral bouquet, slightly creamy body, and gentle acidity—is a wise pairing for this beautifully glazed salmon.
Peel and finely chop garlic. Whisk together lime zest, lime juice, honey, Sriracha, and garlic in small bowl. Reserve half of the mixture.
Season salmon with salt and pepper. Brush with some of the sriracha mixture.
Preheat oven to 220°C/425°F. Heat oil in large ovenproof frying pan over medium-high heat. Once oil starts to shimmer, add salmon, flesh side-down. Fry for approx. 1 min. or until golden. Flip over. Brush with more of the Sriracha mixture.
Transfer to oven in frying pan and bake at 220°C/425°F for approx. 10 min., brushing with Sriracha mixture halfway through. The salmon is done when it flakes easily when tested with a fork.