Dennis The Prescott’s bringing the sweet-heat with this maple sriracha salmon recipe with avocado pineapple salsa. Try out this smokin' sweet & spicy combon for your next seafood night.
2 Tablespoon soy sauce
1 Tablespoon rice vinegar
2 Tablespoon Sriracha
1 Tablespoon toasted sesame oil
1/4 Cup pure maple syrup
3 Clove garlic, minced
1 Tablespoon grated ginger
1 lime zest
1 Pinch sea salt
1 Pinch freshly ground black pepper
1 Salmon Side (3 lbs.), skin on
1 1/2 Cup pineapple, diced 1/2 inch
1 diced avocado
1/2 Cup red onion, finely diced
1/4 Cup cilantro, finely chopped
2 Tablespoon fresh squeezed lime juice
1/2 Tablespoon apple cider vinegar
sea salt
freshly ground black pepper
cilantro
Radishes, thinly sliced
Zucchini, thinly sliced
jasmine rice, cooked
2 Tablespoon soy sauce
1 Tablespoon rice vinegar
2 Tablespoon Sriracha
1 Tablespoon toasted sesame oil
1/4 Cup pure maple syrup
3 Clove garlic, minced
1 Tablespoon grated ginger
1 lime zest
1 Pinch sea salt
1 Pinch freshly ground black pepper
1 Salmon Side (3 lbs.), skin on
1 1/2 Cup pineapple, diced 1/2 inch
1 diced avocado
1/2 Cup red onion, finely diced
1/4 Cup cilantro, finely chopped
2 Tablespoon fresh squeezed lime juice
1/2 Tablespoon apple cider vinegar
To Taste sea salt
To Taste freshly ground black pepper
Bunch cilantro
As Needed Radishes, thinly sliced
As Needed Zucchini, thinly sliced
As Needed jasmine rice, cooked