Sriracha Salmon & Pinterest Woes
I am a Pinterest thief.
As most females, I find myself on Pinterest cataloging my ideal life - this includes numerous boards about clothes I want, food I desire to eat a lot of without gaining an ounce and even a DIY board that I have yet to tackle. Every now and then, I'll go on searching for inspiration regarding the nights meal and I swear I hit the jackpot....
Now... I don't ever follow the recipe to a T because if it has sriracha, I'm going to make it hot. And I didn't get any pictures of the prepping of my food. Just final picture of it plated (aka enough food to feed 2 people).
So if you want to follow the recipe of the Dragon's Kitchen, feel free! But here is my own twist to the deliciousness that she created.
Sweet Sriracha Salmon
- 1 to 1.5 lbs of fresh Salmon
- 1/2 cup of Sweet Chili Sauce (local Asian markets have the best kind.)
- 1/4 cup of Soy Sauce
- 2 tbsp of Sriracha
- 3 Garlic Cloves, finely chopped
- 1 tsp Crushed Red Pepper
- 1/2 tsp Ground Ginger
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 to 1.5 lbs of fresh Salmon
- 1/2 cup of Sweet Chili Sauce (local Asian markets have the best kind.)
- 1/4 cup of Soy Sauce
- 2 tbsp of Sriracha
- 3 Garlic Cloves, finely chopped
- 1 tsp Crushed Red Pepper
- 1/2 tsp Ground Ginger
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
1. Debone the Salmon (if you prefer, I do.)
2. Mix all the dry and wet ingredients in a medium to large bowl, you'll need space for the salmon.
3. Lay salmon skin side up in the marinade, and mix it so the marinade covers the salmon. Again, skin up so the flesh absorbs the flavors.
4. Preheat oven to 400 degrees Fahrenheit.
5. Line a Pyrex dish with aluminum foil and spray with Pam for anti-stick.
6. After 30 minutes of marinating, I put the salmon skin down into my Pyrex dish. I put about half of the marinade on top of the salmon. Put it on the center oven rack and set timer for 25 minutes.
7. After 15 minutes, use a spoon to put the rest of the marinade on top of the salmon. Let cook for another 10 minutes or until the salmon flakes easily with a fork.
2. Mix all the dry and wet ingredients in a medium to large bowl, you'll need space for the salmon.
3. Lay salmon skin side up in the marinade, and mix it so the marinade covers the salmon. Again, skin up so the flesh absorbs the flavors.
4. Preheat oven to 400 degrees Fahrenheit.
5. Line a Pyrex dish with aluminum foil and spray with Pam for anti-stick.
6. After 30 minutes of marinating, I put the salmon skin down into my Pyrex dish. I put about half of the marinade on top of the salmon. Put it on the center oven rack and set timer for 25 minutes.
7. After 15 minutes, use a spoon to put the rest of the marinade on top of the salmon. Let cook for another 10 minutes or until the salmon flakes easily with a fork.
I also prepared the delicious topping...
Sriracha Cream
- 2 tbsp of Mayo
- 1/2 cup of Sour Cream
- 2 tbsp Sweet Chili Sauce
- 1 tbsp Sriracha
- 1 Garlic Clove, chopped
- 1/2 tsp Garlic Powder
- Little bit of lemon juice for taste
- 2 stalks of Green Onion, chopped.
- 2 tbsp of Mayo
- 1/2 cup of Sour Cream
- 2 tbsp Sweet Chili Sauce
- 1 tbsp Sriracha
- 1 Garlic Clove, chopped
- 1/2 tsp Garlic Powder
- Little bit of lemon juice for taste
- 2 stalks of Green Onion, chopped.
1. Mix above ingredients, besides the green onion.
Once the salmon has cooked and you've plated, drizzle a small amount of the sriracha cream sauce on top of the salmon and then sprinkle with green onion. Besides the Sriracha, green onion makes this dish just pop. You can do a liberal amount of the cream sauce but I can't guarantee that any health coach will agree with that decision.... Hehe.
I served my salmon with asparagus as well, but included sliced up sweet peppers and rice. For the peppers and asparagus, I tossed them in a bowl with a small amount of EVOO, garlic, and my good friend Johnny Seasoning Salt. You can pop them in the oven alongside the salmon.
If you have any critiques or ideas that you incorporated, please share!
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