For the Sriracha aioli
1/3 cup light mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon Sriracha pepper sauce
1 teaspoon low-sodium soy sauce
For the salmon salad
1 pound salmon fillet, skin and pin bones removed
1 tsp salt
1 tsp of black pepper
1 cup packed mixed greens or baby arugula
Prepare a non stick skillet with cooking spray.
To make the aioli, in a small bowl or mason jar, combine mayonnaise, cilantro, Sriracha and soy sauce. Cover and chill until ready to serve. This makes about 8 tablespoons.
Cut salmon into a total of 6 pieces and sprinkle with salt and pepper on both sides.
Heat your skillet over low medium heat and add salmon to skillet. Let it brown on brown on both sides and keep warm. Cook until medium or desired degree of doneness.
Place your greens on a plate. Add 2 pieces of salmon to each side late and drizzle your aioli over salmon and greens. Enjoy!