Vary the honey and Sriracha, depending on your taste for spicy. . .
–salmon (room temperature, size of 2 decks of cards, one-half pound)
–honey (2 tablespoons, bottled)
–Sriracha sauce (1 tablespoon, in ribbons, bottled)
–sesame seeds (1 tablespoon)
–lemon juice (3 squirts, bottled)
–chicken broth (non-fat, low sodium, one-eighth cup)
–salt and pepper
–sesame oil (to taste)
1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the chicken broth. Season with salt and pepper. Pour on the honey, in ribbons, if possible. Pour on the Sriracha sauce in ribbons. Sprinkle with sesame oil. Then sprinkle generously with sesame seeds.
2 – Microwave on high for 4 minutes. Salmon is best if slightly undercooked.
3 – Serve the salmon and sauce hot, atop rice, if desired.
–recipe inspired by Southern Living magazine.