Sriracha Maple Marinated Salmon by @dennistheprescott

35 min

4 servings

🥢

45 ml

Soy sauce

🍚

140 ml

Rice vinegar

🌶️

15 ml

Sriracha hot sauce

🫗

15 ml

Toasted sesame oil

🍁

60 ml

Maple syrup

🧄

9 g

Garlic cloves

🐟

910 g

Salmon

🥒

300 g

English cucumber

🍬

25 g

Sugar

🧂

10 g

Kosher salt

🌱

27 g

Sesame seeds

🍚

630 g

Rice

🍙

10 g

Nori sheets

🌱

Toasted sesame seeds

🥕

Vegetables

🫗

15 ml

Oil

  1. Mince
    • garlic
    • New Brunswick salmon

    Mince 3 garlic cloves and cut 2 lb of skinless salmon into 1-inch cubes.

  2. Whisk
    • soy sauce
    • rice vinegar
    • Toasted sesame oil

    Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sriracha hot sauce, 1 tbsp toasted sesame oil, 1/4 cup pure maple syrup, and the minced garlic in a medium mixing bowl.

  3. Add
    • New Brunswick salmon

    Add the salmon cubes to the marinade and toss until fully coated.

  4. Marinate
    • New Brunswick salmon

    Cover the bowl and marinate the salmon for 60 minutes in the refrigerator.

  5. Slice
    • English cucumber
    • kosher salt

    Thinly slice 1 English cucumber and toss it with 2 tsp kosher salt in a second medium mixing bowl.

  6. Step
    • English cucumber
    • kosher salt

    Let the salted cucumber stand for 20 minutes to draw out excess moisture.

  7. Rinse
    • English cucumber

    Rinse the cucumber slices under cold water and drain them thoroughly in a colander.

  8. Toss
    • English cucumber
    • rice vinegar
    • granulated sugar

    Toss the drained cucumber with 3 tbsp rice vinegar, 2 tbsp granulated sugar, and 2 tbsp sesame seeds.

  9. Heat
    • cooking oil

    Heat 1 tbsp cooking oil in a skillet over medium-high heat.

  10. Add
    • New Brunswick salmon

    Add the marinated salmon cubes and sear them on all sides for 4 to 6 minutes.

  11. Pour
    • New Brunswick salmon

    Pour the remaining marinade into the skillet and simmer until thickened and the salmon reaches an internal temperature of 145°F (63°C).

  12. Divide
    • cooked rice
    • cooked greens

    Divide 4 cups cooked rice among 4 serving bowls and add the cooked greens.

  13. Top
    • New Brunswick salmon
    • English cucumber
    • nori sheets

    Top each bowl with salmon, quick cucumber pickles, nori sheets, and the remaining 1 tbsp sesame seeds.

Sriracha Maple Marinated Salmon by @dennistheprescott

35 min

4 servings

🥢

45 ml

Soy sauce

🍚

140 ml

Rice vinegar

🌶️

15 ml

Sriracha hot sauce

🫗

15 ml

Toasted sesame oil

🍁

60 ml

Maple syrup

🧄

9 g

Garlic cloves

🐟

910 g

Salmon

🥒

300 g

English cucumber

🍬

25 g

Sugar

🧂

10 g

Kosher salt

🌱

27 g

Sesame seeds

🍚

630 g

Rice

🍙

10 g

Nori sheets

🌱

Toasted sesame seeds

🥕

Vegetables

🫗

15 ml

Oil

Preparation Steps

  1. Step 1/13

    Mince 3 garlic cloves and cut 2 lb of skinless salmon into 1-inch cubes.

    🧄garlic
    🐟New Brunswick salmon
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sriracha hot sauce, 1 tbsp toasted sesame oil, 1/4 cup pure maple syrup, and the minced garlic in a medium mixing bowl.

    🥢soy sauce
    🍚rice vinegar
    🌶️sriracha hot sauce
    🫗toasted sesame oil
    🍯pure maple syrup
    🧄garlic
    🥣medium mixing bowl
    🥄whisk
    🥄measuring spoons
    🥄measuring cup

  3. Step 3/13

    Add the salmon cubes to the marinade and toss until fully coated.

    🐟New Brunswick salmon
    🥣medium mixing bowl

  4. Step 4/13

    Cover the bowl and marinate the salmon for 60 minutes in the refrigerator.

    🐟New Brunswick salmon
    🥣medium mixing bowl

  5. Step 5/13

    Thinly slice 1 English cucumber and toss it with 2 tsp kosher salt in a second medium mixing bowl.

    🥒English cucumber
    🧂kosher salt
    🔪chef's knife
    🪵cutting board
    🥣medium mixing bowl
    🥄measuring spoons

  6. Step 6/13

    Let the salted cucumber stand for 20 minutes to draw out excess moisture.

    🥒English cucumber
    🧂kosher salt
    🥣medium mixing bowl

  7. Step 7/13

    Rinse the cucumber slices under cold water and drain them thoroughly in a colander.

    🥒English cucumber
    🧺colander

  8. Step 8/13

    Toss the drained cucumber with 3 tbsp rice vinegar, 2 tbsp granulated sugar, and 2 tbsp sesame seeds.

    🥒English cucumber
    🍚rice vinegar
    🍬granulated sugar
    🌱sesame seeds
    🥣medium mixing bowl
    🥄measuring spoons

  9. Step 9/13

    Heat 1 tbsp cooking oil in a skillet over medium-high heat.

    🫗cooking oil
    🍳skillet
    🥄measuring spoons

  10. Step 10/13

    Add the marinated salmon cubes and sear them on all sides for 4 to 6 minutes.

    🐟New Brunswick salmon
    🍳skillet
    🥢tongs

  11. Step 11/13

    Pour the remaining marinade into the skillet and simmer until thickened and the salmon reaches an internal temperature of 145°F (63°C).

    🐟New Brunswick salmon
    🍳skillet
    🥄wooden spoon

  12. Step 12/13

    Divide 4 cups cooked rice among 4 serving bowls and add the cooked greens.

    🍚cooked rice
    🥬cooked greens
    🥣serving bowls

  13. Step 13/13

    Top each bowl with salmon, quick cucumber pickles, nori sheets, and the remaining 1 tbsp sesame seeds.

    🐟New Brunswick salmon
    🥒English cucumber
    🍙nori sheets
    🌱sesame seeds
    🥣serving bowls

Composition

Ingredients

Types

Condiments, Spices, Oils, Vegetables, Seasonings, Seeds, Seaweed

Ingredients

Soy sauce, Rice vinegar, Sriracha hot sauce, Toasted sesame oil, Maple syrup, Garlic cloves, Salmon, English cucumber, Sugar, Kosher salt, Sesame seeds, Rice, Nori sheets, Toasted sesame seeds, Vegetables, Oil

Notes

Rice vinegar (for the marinade, for the pickles), Maple syrup (pure maple syrup), Garlic cloves (minced), Salmon (skin removed, New Brunswick salmon), English cucumber (thinly sliced), Sesame seeds (for the pickles), Rice (to serve), Nori sheets (to serve), Toasted sesame seeds (to serve, for garnish), Vegetables (your favourite, to serve), Oil (for searing the salmon in the skillet)

Allergens

Soy, Gluten, Sesame

Dietetics

Dietary regimen

Pescatarian, Dairy-Free

Calories

710 kcal

Macro nutrients

Protein: 53g, Carbohydrates: 76g, Fat: 21g, Fiber: 5g, Sugars: 25g

Nutritional Information

Minerals

Sodium: 1780mg, Potassium: 940mg, Calcium: 155mg, Iron: 3.4mg

Vitamins

Vitamin D: 17mcg, Vitamin B12: 5.4mcg, Vitamin C: 9mg, Vitamin K: 175mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

medium mixing bowl, whisk, chef's knife, cutting board, measuring spoons, measuring cup, colander, tongs, wooden spoon, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Meal Prep, Lunch, Winter

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Canadian, Asian

Geographic

Canada, New Brunswick

Various

Aspect

Texture

Tender, Flaky, Crisp, Juicy, Sticky

Flavors

Sweet, Spicy, Savory, Umami, Tangy, Garlicky, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked salmon at room temperature for more than 2 hours,Refrigerate within 1 hour if the room is hotter than 90°F (32°C)), fridge : 3 days (Store cooled salmon, rice, greens, and pickles in airtight containers,Keep at or below 40°F (4°C),Store nori separately in a dry airtight container to preserve crispness,Reheat salmon and rice until steaming hot before serving), freezer : 2 months (Freeze cooked salmon and rice in freezer-safe airtight containers,Do not freeze the cucumber pickles, greens, or nori for best texture,Thaw overnight in the refrigerator before reheating)