We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the Privacy Policy.
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.
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
Sea salt
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
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
: 450 ˚F
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
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