Ingredients

Hot Honey:

• ¼ cup Sriracha
• ¾ cup Honey

Salmon:

• 1 pound center-cut salmon fillet, cut into 3” pieces
• Extra-virgin olive oil
• Salt and freshly ground black pepper

Coconut crunch:

• 4 garlic cloves, thinly sliced
• ½ red chile or jalapeno, thinly sliced
• ½ cup unsweetened coconut flakes

To serve:

• Fluffy rice, honey-glazed sweet potatoes, cilantro

Instructions

1. Preheat the broiler, and place a rack 7 - 10” from the heat source.
2. Make the coconut crunch: Heat 1 tablespoon oil in small skillet over medium. Add garlic, chile, and coconut flakes and cook, stirring, until garlic and coconut turn golden, about 5 minutes. Transfer to a small bowl, and add a pinch of salt.
3. Place salmon in the cast-iron skillet. Brush with olive oil, then sprinkle evenly with salt and pepper. Broil for 4 minutes.
4. While the salmon cooks, combine sriracha and honey in a small bowl.
5. Remove salmon from oven, brush with some of the hot honey, then return to oven and broil for another 2 or 3 minutes, until caramelized on top and cooked to your preference.
6. Serve salmon over rice and roasted sweet potatoes, drizzle extra hot honey over top, then top with coconut crunch and cilantro. Eat!