Ginger Sriracha Salmon
Got this started by watching Sam The Cooking Guy on You Tube. Its the same reciepe he uses except I add a couple things that just kind of take it over the top. Some dishes required the very highest quality meats. This ain’t that. Wild caught flash frozen salmon is great and probably better for you but this still works for the cheap ass Walmart Salmon too.
5 3-4oz of salmon1 lbs smoky thick-cut bacon
1-3 Tbs Sriracha Sauce (adjust to your tastes)
3 Tbs Ginger puree or you can mince a mess of fresh ginger
1/4 cup soy sauce
3 cloves of minced garlic
1 Tbs Rice Vinegar
1 tsp Tajin
4 Tbs. brown sugar ( or substitute)
1 tsp Trader Joes Chili Lime
4 chopped fresh scallions
Salt substitute and freshly ground black pepper
- In a small bowl, add ginger, soy, garlic, tajin, TJ’s Chili Lime, rice vinegar and brown sugar .mix well making sure that any chunks of brown sugar are broken down. Add 1 Tsb Sriracha, mix, taste and repeat till you find the level of heat that works for you. Set aside
- Wash salmon and coat both sides with olive oil, salt substitute and pepper
Heat a dry large non-stick pan on the stove till you can’t hold your hand over it for very long
- Arrange Salmon pieces, presentation side down in the pan. Cook until they are 1/4 to 1/3 the way done (you can look at the sides to gauge). Flip the salmon over in the pan
- Drizzle sauce over salmon in the hot pan, allow it to cook down and spoon it over Salmon until all the pieces are coated.
Serve straight from the pan, sprinkle chopped scallions over the tops.