Name: Salmon with Beet Noodles in Honey and Chipotle Sauce
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 1/2 cups honey, for the sauce; 2 tablespoons ground chipotle chile, for the sauce; 2 tablespoons rice vinegar, for the sauce; 1 tablespoon ginger, finely chopped, for the sauce; 2 tablespoons soy sauce, for the sauce; 2 tablespoons cornstarch, for the sauce; 1/4 cups water, for the sauce; 1/4 cups lime juice, for the sauce; 2 tablespoons Sriracha sauce, for the sauce; 2 tablespoons butter; 4 salmon fillet, 150 g each approximately; salt and pepper; 1/2 cups cherry tomato, of various colors, halved; 3/4 cups bell pepper, of various colors, julienned; 1 bunch asparagus, in small pieces; 1 1/2 tablespoons butter; 2 packages Eva® beet noodles; 1 lemon, in wedges, for garnish

Preparation

20 mins

Low

For the sauce, in a small pot, cook the honey with the chipotle chili, vinegar, ginger, soy sauce, and garlic. While it comes to a boil, hydrate the cornstarch with water in a bowl and pour it into the sauce, add the lemon juice and sriracha. Cook until thickened and season. Sear the salmon in a skillet over medium heat with butter and season with salt and pepper. Add the tomatoes, bell peppers, and asparagus, and drizzle with a bit of the sauce to glaze, cook for a few more minutes and remove from the skillet.