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pattikakes
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PdfHere is how I made it:
Grab 1lb salmon filets. Pat dry. Season both with salt, pepper, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp chili lime seasoning(like tajin), & ¼ to ½ tsp chili or cayenne for a tiny kick kick.
Heat your pan over medium heat, add 1 tbsp oil, swirl to coat, & carefully lay the salmon fillets in, skin-side down.
Let salmon cook undisturbed for 3-4 mins to develop a golden, crispy skin. Once the edges start to turn opaque and it naturally releases from the pan, gently flip it over and cook for another 3-4 mins, or until cooked through. Instead of the stovetop, you can also airfry this at 400F for 12-14 mins.
For the sauce, grab a small bowl and mix 4 tbsp mayo, 1 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey or powdered monkfruit, and 1 tsp minced garlic.
For the avocado salsa, my favorite part, cube up 1.5 avocados, finely dice half a small red onion, add 4 tbsp super finely chopped cilantro, 1 tablespoon finely chopped mint (optional but encouraged), the juice of 1 large lime, and couple generous pinches salt.
Plate up the salmon - as is, or with rice, quinoa, or my kaizen lowcarb rice, top it with the sauce, as much avocado salsa as you want, and sesame seeds.