Sriracha Eating Tonight? How About Spicy Almond Halibut

This post is sponsored by Blue Diamond Almonds.

Sriracha Almond Halibut with Roasted SeaweedHey there, so “Sriracha” eating for dinner today? I hope you’re hungry because I’m sharing a simple healthy snack followed with a hearty halibut recipe – both with a spicy Sriracha spin.

The Sriracha brand of Hot Chili Sauce that lit a billion taste buds on fire.

The Sriracha brand of Hot Chili Sauce that lit a billion taste buds on fire.

If you haven’t been part this condiment craze, Sriracha is an Asian sauce made from chili peppers, garlic, sugar, salt and vinegar. It first was produced by hand in the early 1980s and is sold in a signature squirt bottle with green cap and bearing a rooster on the front (so, I’ve always called it Rooster Sauce). In recent years, Sriracha has developed a cult-like following, but I’ve always been ahead of the curve when it comes to food and have been using it in my recipes since the early 1990s – while you can get it in your local grocery store today (even Walmart, it’s that mainstream), back then we’d have to venture down to the Asian market in Houston to score a couple bottles.

These days, Sriracha is used just about on everything, not just Thai or other Asian food  — you’ll find it used on eggs, meats pizzas, pastas and other entrees as well as a bold flavor for popcorn, chips and nuts. In fact, I’ve been enjoying a couple cans of Sriracha Almonds from Blue Diamond – the flavor is intense and spicy, but not so over-the-top that your taste buds can handle the heat.

Sriracha Almonds by Blue Diamond

We love to enjoy Sriracha Almonds from Blue Diamond just as they are or paired with crispy roasted seaweed for a far eastern-inspired snack. Almonds make a sensible snack any time of day, the protein and heart-healthy fats found in this nut are satiating and take away the “hangries” until mealtime.

Sriracha Almond Halibut with Roasted Seaweed

I love to make halibut for dinner – it’s such a hearty fish and great source of lean protein. However, the mild, sweet flavor of halibut needs a bit of spicing up in my opinion, so I decided to grind up some of the Sriracha Almonds to create a crunchy topping for this baked shrimp recipe. I’ve paired it with black rich (super rich in antioxidants) and edamame beans for a balanced, nutritious meal.

Sriracha Almond Halibut with Roasted Seaweed

This is the can you're looking for in the grocery store!

This is the can you’re looking for in the grocery store!

Are you a Sriracha addict, occasional user, or not so much of a fan?  

What’s the craziest thing you’ve used this chili sauce on?

Please share in the comments below. XOXO — Jennifer

Sriracha Almond Halibut
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
2 tablespoons almond meal ½ cup Blue Diamond Sriracha Almonds 2 sheets paper-thin roasted seaweed Sriracha sauce for drizzle
Course: Main Dish
Cuisine: Asian
Servings: 2 servings
Ingredients
  • 2 6-ounce halibut steaks
  • 2 teaspoons olive oil
  • 2 tablespoons almond meal
  • 1/2 cup Sriracha flavored almonds by Blue Diamond Almonds
  • 2 small sheets roasted seaweed snack I used "gimMe" organic brand
  • 1 tablespoon Sriracha sauce for garnish
Instructions
  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Grind almonds to coarse consistency in food processor.
  3. Pat halibut steaks dry and drizzle with olive oil. Rub tops of fish with 1 tablespoon of almond meal and then top with ground Sriracha almonds, pressing down into flesh.
  4. Bake the fish until opaque in the center, about 8 to 10 minutes, depending on thickness.
  5. Garnish with Sriracha sauce and piece of paper-thin roasted seaweed.
  6. Serve with black rice and edamame beans , if desired.

Plant-based Protein – Asian Chop Salad with Gardein Teriyaki Chick’n Strips

Thanks to Gardein for introducing me to their Gardein Teriyaki Chick’n Strips and for sponsoring today’s post.

I’m that fast girl you’ve been warned about. I talk fast, I run fast . . . . and, I like to get my food fast. But NOT fast food, no way.  To keep my diet fit and fresh, I like to make the majority of my meals at home, despite the insanely busy schedule I keep.  So, while a 30-minute weeknight meal might sound pretty quick to most, I’m kicking it up into super-sonic speed on the typical night with 10-minute, pan-to-plate dinners!

Teriyaki Chick'n Chop Salad is a fit, fast and flavorful meal that takes 10 minutes to make and fills you up with healthy plant-proteins.

Tonight, I whipped up a far-out, far-east inspired dinner using Teriyaki Chick’n Strips from Gardein. These tasty strips have 15 grams of plant-based protein for a mere 120 calorie cost. They are made with non-GMO soy and wheat, ancient grains and veggies and remarkably have a similar taste and texture to real chicken breast – they are also work for those of you who keep vegan and kosher diets. My husband,  a carnivorous guy who would normally turn his nose up at such “nonsense,” didn’t even realize he was eating a meat substitute! I call that winning dinner!  #MeetChef

Teriyaki Chick'n Chop Salad is made with plant-based protein and perfect for a #MeatlessMonday mealIn addition to the Teriyaki Chick’n Strips magic, I employed my favorite busy-night trick and used what I could find in the produce bin to make the remainder of dinner.   While the strips were browning for five minutes in the skillet, I quickly chopped up some jicama, carrots and red onion and thawed out shelled edamame that I always keep in the freezer. The Teriyaki Chick’n Strips come with a sauce packet that also I also found to make a serendipitous salad dressing (there was plenty to drizzle on everything)!

This quick and easy meal solution is definitely going to be in my dinner rotation — I now have more time for running fast . . .  and running errands!

jen running in yellow flowers

Gardein makes lots of other yummy, healthy, meatless proteins like Gardein Ultimate Beefless Ground, Golden Fishless Filets. Check back next week, because I’ll have a new recipe for you! All Gardein products are found chillin’ in the freezer aisle at your favorite grocery store.  Save yourself a dollar with this coupon (available for download until May 31, 2015).

Far Out Far East Chick'n Chop Salad - TheFitFork.com

What is your quickest go-to meal to make at home?

Teriyaki Chick'n Chop Salad
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
This Asian-inspired salad uses plant-based protein, teriyaki sauce and chopped fresh veggies to create a fit, fresh and fast dinner solution.
Course: Main Dish
Cuisine: Asian
Servings: 3 Servings
Ingredients
  • 1 bag Gardein Teriyake Chick'n Strips
  • 2 teaspoons olive oil
  • 1 cup chopped carrots
  • 1 cup chopped jicama
  • 1 cup shelled edamame beans
  • 1/2 cup chopped red onion
  • 2 ounces cashews
  • 3 tablespoons Sriracha sauce if desired
Instructions
  1. Heat olive oil on medium-sized skillet over medium-high heat. Add thawed chick'n strips and cook for about 5 minutes, flipping once. Remove from heat. Add thawed sauce packet to skillet to coat strips.
  2. Toss carrots, jicama, edamame beans and onion into skillet and stir quickly to coat veggies with sauce, yet not heat them.
  3. Divide chicken and veggies among three plates and sprinkle with cashews. Drizzle with Sriracha sauce, if desired.