Sriracha Maple Salmon
3 tablespoons soy sauce
1 tablespoon mirin
1 tablespoons sriracha hot sauce
1 tablespoon toasted sesame oil
¼ cup pure maple syrup
3 garlic cloves, minced
Juice of 1 lime
4 X 6-ounce salmon portions, skin removed
1 teaspoon toasted sesame seeds
Avocado Pineapple Salsa
2 cups ½-inch diced pineapple
1 large ripe avocado
½ cup finely diced red onion
¼ cup finely chopped cilantro leaves
1/4 cup fresh squeezed lime juice
Sea salt & freshly cracked black pepper
First, prepare the salmon marinade. In a bowl, combine soy, mirin, sriracha, sesame oil, maple, garlic, lime juice, and mix well. Place salmon in a freezer bag (or high-sided dish, and pour over the marinade. Cover and chill in the fridge overnight, turning the bag to mix every few hours (when you’re not sleeping), to let the marinade work its magic.
Preheat an oven to 400 degrees F and line a large baking sheet with parchment paper.
Place the salmon on the prepared baking sheet. Transfer to the oven, and cook for about 20 minutes, then give the salmon a poke with a fork – if it easily flakes, you’re good to go. You should have some pink remaining on the inside of the fish for a perfectly medium-cooked salmon. Sprinkle all over with your toasted sesame seeds.
While the salmon is cooking, pour that marinade in a saucepan and bring to a boil. Reduce for about 5 – 6 minutes, then use that sauce as a dipping sauce. Delicious!
Combine the pineapple, avocado, red onion, and cilantro in a large bowl. Squeeze in the lime juice, then season with salt and pepper to taste. Done!
Serve with cooked rice and veggies, cilantro, and extra lime. Delicious!
