Sweet & Spicy Sriracha Salmon

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  In a large, plastic zipper bag, combine the soy sauce, brown sugar, vinegar, Sriracha, ginger, garlic, and sesame oil. Add the salmon (should be about 4 oz. each), toss to coat evenly, and marinate in the refrigerator for up to 1 hour. Remove the salmon from the bag. Discard the marinade.

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  Ingredients

  • 1/4 Cup soy sauce

  • 2 Tablespoon brown sugar

  • 1 Tablespoon rice vinegar

  • 1 Tablespoon Sriracha

  • 1 Tablespoon grated ginger

  • 1 Tablespoon garlic, minced

  • 1 Teaspoon Traeger Chipotle Rub

  • 1 1/2 Teaspoon sesame oil

  • 4 (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught

• 2

  When ready to cook, start your Traeger, set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).

  

  Grill: 450 ˚F

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• 3

  Place the salmon directly on the grill grate, skin down, for 8-10 minutes for medium well.

  

  Grill: 450 ˚F

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• 4

  Remove from the grill, sprinkle with scallions and toasted sesame seeds. Serve with white rice, brown rice, or quinoa and grilled baby bok choy. Enjoy!

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  Ingredients

  • 2 Tablespoon scallions, chopped

  • 2 Tablespoon lightly toasted sesame seeds