By Dennis The Prescott
Dennis The Prescott’s bringing the sweet-heat with this maple sriracha salmon and avocado pineapple salsa. Try out this smokin' sweet & spicy combo for your next seafood night.
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|2 Tablespoon||soy sauce|
|1 Tablespoon||rice vinegar|
|2 Tablespoon||Sriracha hot sauce|
|1 Tablespoon||toasted sesame oil|
|1/4 Cup||pure maple syrup|
|3 Clove||garlic, minced|
|1 Tablespoon||fresh ginger, finely grated|
|Zest of 1 lime, finely grated|
|To Taste||Sea salt|
|To Taste||freshly cracked black pepper|
|1||(3 lb) salmon side, skin on|
|1 Teaspoon||toasted sesame seeds|
|Small bunch of cilantro, for serving|
|Radishes, very thinly sliced, for serving|
|Zucchini, very thinly sliced, for serving|
|Sriracha hot sauce, for serving|
|1||lime, halved, for serving|
|jasmine rice, cooked, for serving|
|1 1/2 Cup||1/2-inch-diced pineapple|
|1 Large||ripe avocado, peeled and diced|
|1/2 Cup||finely diced red onion|
|1/4 Cup||finely chopped cilantro leaves|
|2 Tablespoon||fresh squeezed lime juice|
|1/2 Tablespoon||apple cider vinegar|
For the Marinade: In a medium bowl, combine soy sauce, vinegar, sriracha, sesame oil, maple syrup, garlic, ginger, lime zest, and a pinch of salt and pepper, and mix well.
2 Tablespoon soy sauce
1 Tablespoon rice vinegar
2 Tablespoon Sriracha hot sauce
1 Tablespoon toasted sesame oil
1/4 Cup pure maple syrup
3 Clove garlic, minced
1 Tablespoon fresh ginger, finely grated
Zest of 1 lime, finely grated
To Taste Sea salt
To Taste freshly cracked black pepper
Place the salmon in a large resealable bag or high-sided dish, and pour the marinade over it. Cover and chill in the fridge for 2 hours.
1 (3 lb) salmon side, skin on
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
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.
Place the baking sheet directly on the grill grates. Close the lid and cook 20-25 minutes until cooked through, and easily flakes with a fork.
450 ˚F / 232 ˚C
For 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.
1 1/2 Cup 1/2-inch-diced pineapple
1 Large ripe avocado, peeled and diced
1/2 Cup finely diced red onion
1/4 Cup finely chopped cilantro leaves
2 Tablespoon fresh squeezed lime juice
1/2 Tablespoon apple cider vinegar
Remove the salmon from the grill and sprinkle with toasted sesame seeds. Garnish the salmon with fresh cilantro and thinly sliced radishes and zucchini, and serve with the salsa, extra sriracha, lime halves, and steamed rice. Enjoy!
1 Teaspoon toasted sesame seeds
Small bunch of cilantro, for serving
Radishes, very thinly sliced, for serving
Zucchini, very thinly sliced, for serving
Sriracha hot sauce, for serving
1 lime, halved, for serving
jasmine rice, cooked, for serving