Traeger Maple Sriracha Salmon with Avocado Pineapple Salsa
Traeger Maple Sriracha Salmon with Avocado Pineapple Salsa
Makes 4 – 6 servings
Salmon
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons sriracha hot sauce
1 tablespoon toasted sesame oil
¼ cup pure maple syrup
3 garlic cloves, minced
1 tablespoon fresh ginger, finely grated
Zest of 1 lime, finely grated
1 X 3 pound salmon side (skin on)
1 teaspoon toasted sesame seeds
Sea salt and freshly cracked black pepper
Salsa
1 1/2 cups ½-inch diced pineapple
1 large ripe avocado, peeled and diced
½ cup finely diced red onion
¼ cup finely chopped cilantro leaves
2 tablespoons fresh squeezed lime juice
½ tablespoon apple cider vinegar
Sea salt & freshly cracked black pepper
To serve
Small bunch of cilantro
Very thinly sliced radishes & zucchini
Extra Sriracha hot sauce
1 lime, halved
Cooked jasmine rice
1. First, prepare the salmon marinade. In a medium bowl, combine soy, vinegar, sriracha, sesame oil, maple syrup, garlic, ginger, lime zest, and a pinch of salt and pepper, and mix well. Place salmon in a large freezer bag (or high-sided dish) and pour over the marinade. Cover and chill in the fridge for 2 hours to let the marinade work its magic.
2. When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4 – 5 minutes). Set the temperature to 400 degrees F, and preheat, lid closed, for 10 – 15 minutes.
3. Line a large baking sheet with parchment paper. Place the salmon on the prepared baking sheet, skin-side down. Brush the top of the fish all over with the marinade, adding an extra layer of deliciousness, then transfer to the grill. Cook for about 20 – 25 minutes, until cooked through (give the salmon a poke with a fork – if it easily flakes, you’re good to go). Sprinkle the salmon all over with toasted sesame seeds.
4. While the salmon is on the grill, prepare the salsa. In a medium bowl, combine the pineapple, avocado, red onion, and cilantro. Squeeze in the lime juice, add the vinegar, then season with salt and pepper to taste. Done!
5. Garnish with fresh cilantro and thinly sliced radishes and zucchini, and serve with extra sriracha, and steamed rice. Delicious!
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