Celebrity Recipe Review: Lebron James Honey Lime Sriracha Salmon - Favorite Game Day Recipe

Ingredients

• 2 pieces Salmon Fillets (about 6 oz each, skin on or off per preference)
• 3 tablespoons Lime Juice (freshly squeezed from about 3 limes)
• 2 tablespoons Fresh Cilantro (finely chopped)
• 1 tablespoon Sriracha (adjust to heat preference)
• 2 teaspoons Honey (prefer raw honey for extra flavor)
• 1 tablespoon Olive Oil (extra‑virgin recommended)
• to taste Salt (for seasoning salmon and quinoa)
• to taste Black Pepper (freshly ground)
• 1 cup Quinoa (rinsed well under cold water)
• 1 tablespoon Coconut Oil (for toasting quinoa)
• 1 cup Coconut Milk (full‑fat canned coconut milk)
• 2 cups Fresh Spinach (optional side, lightly sautéed)

Instructions

1. Make the Honey Lime Sriracha Vinaigrette

   In a mixing bowl combine lime juice, chopped cilantro, sriracha, honey, olive oil, a pinch of salt and pepper. Whisk until the honey dissolves and the dressing looks slightly emulsified.

   Time: PT5M

2. Season the Salmon

   Pat the salmon fillets dry with paper towels. Sprinkle both sides with salt and freshly ground black pepper.

   Time: PT2M

3. Rinse the Quinoa

   Place the quinoa in a fine‑mesh sieve and rinse under cold running water for about 30 seconds, shaking the sieve to drain.

   Time: PT2M

4. Toast the Quinoa

   Heat coconut oil in a saucepan over medium heat. Add the rinsed quinoa, stirring constantly, and toast for 4 minutes until fragrant and lightly golden.

   Time: PT4M

   Temperature: Medium heat

5. Simmer with Coconut Milk

   Pour the coconut milk over the toasted quinoa, add a pinch of salt, stir, then bring to a gentle boil. Reduce heat, cover, and let simmer for 20 minutes.

   Time: PT20M

   Temperature: Low simmer

6. Rest the Quinoa

   Turn off the heat but keep the saucepan covered for an additional 10 minutes to allow the grains to finish steaming.

   Time: PT10M

7. Fluff the Quinoa

   Remove the lid, fluff the quinoa gently with a fork, and set aside. The grains should be tender and slightly creamy.

   Time: PT2M

8. Optional: Sauté Spinach

   In a skillet, heat a drizzle of olive oil over medium heat. Add the fresh spinach and toss for 2–3 minutes until wilted. Season with a pinch of salt.

   Time: PT5M

   Temperature: Medium heat

9. Finish the Salmon

   While the quinoa rests, cook the salmon in a hot non‑stick skillet, skin side down if applicable, for about 4 minutes per side or until the interior reaches 145°F (63°C). Drizzle the prepared vinaigrette over the cooked salmon just before serving.

   Time: PT8M

   Temperature: Medium‑high heat

10. Plate and Serve

    Arrange a portion of coconut quinoa on each plate, place a salmon fillet on top, spoon any remaining vinaigrette over the fish, and add the sautéed spinach on the side.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

38 g

Carbohydrates

45 g

Fat

30 g

Fiber

6 g