By Dennis Prescott
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.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 | Ginger, grated |
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 |
Bunch | cilantro |
As Needed | Radishes, thinly sliced |
As Needed | Zucchini, thinly sliced |
As Needed | jasmine rice, cooked |
1
For the Marinade: In a medium bowl, combine soy, vinegar, sriracha, sesame oil, maple syrup, garlic, ginger, lime zest, and a pinch of salt and pepper, and mix well.
2
Place salmon in a large freezer bag (or high-sided dish) and pour over the marinade. Cover and chill in the fridge for 2 hours.
3
When ready to cook, set the temperature to High, and preheat lid closed for 15 minutes.
4
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, adding an extra layer of deliciousness, then transfer to the grill.
5
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.
6
Garnish salmon with fresh cilantro and thinly sliced radishes and zucchini, and serve with the salsa, extra sriracha, and steamed rice. Enjoy!
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