Sriracha Salmon and Sautéed Broccoli

We love salmon. We tolerate broccoli as long as it tastes faintly of soy sauce. The thing we love most is the little red drizzle that left its coastal town in Thailand to be made new in Cali-land. Its acidic pop of pulverized garlic and chilis could tempt me to eat frozen ladybugs as long as the red liquid gold was in a ramekin adjacent.

The Sauce Is Boss

The Breakdown:

• 1 Salmon Fillet (Skin On)

• 1/3lb Fresh Broccoli

• 1 Bottle of Your Favorite Sriracha

• 1 1/2oz soy sauce

• 1/4tspn Kosher Salt

• 3tspn Fine Kosher Salt

• 1 1/2oz Olive Oil

The Fun:

1. In a medium pan, heat 1oz olive oil to medium heat (below smoking)

2. With fine kosher salt, cover the meat side of the salmon completely. Really pack it in there. Shake off excess salt.

3. Immediately add the fillet, salted side down, to the heated pan.

4. Cook the salmon until 80% of the fillet is cooked and opaque pink. The salmon will naturally release from the pan - do not tear the salmon from the pan if it is "sticking".

5. In the meantime, take your fresh broccoli and cut it into florets.

6. In a medium pan, heat olive oil to medium heat.

7. Fully submerge in water for 1 minute.

8. Remove and shake off excess water, and add to the heated medium pan.

9. Cook off the water and add 1oz soy sauce; saute until al dente.

10. Taste, add remaining soy sauce to desired seasoning.

11. Plate, dress with sriracha, and enjoy!