Maple Sriracha Salmon with Pineapple Avocado Salsa by @dennistheprescott

40 min
Medium

4 servings

🫙

45 ml

Soy Sauce

🍶

15 ml

Mirin

🌶️

15 ml

Sriracha Hot Sauce

🫙

15 ml

Toasted Sesame Oil

🍁

60 ml

Maple Syrup

🧄

9 g

Garlic Cloves

🍋

30 ml

Lime Juice

🐟

680 g

Salmon Portions

🌰

5 ml

Toasted Sesame Seeds

🍍

330 g

Pineapple

🥑

200 g

Avocado

🧅

75 g

Red Onion

🌿

4 g

Cilantro Leaves

🍋

0.25 cup

Lime Juice

🧂

1.5 g

Sea Salt

🌶️

0.5 g

Black Pepper

🍚

630 g

Rice

🥦

600 g

Vegetables

🌿

4 g

Cilantro

🍋

Lime

Preparation Steps

  1. Step 1/16

    Mince 3 garlic cloves and juice 1 lime for the salmon marinade.

    garlic
    lime juice
    🔪knife
    🪵cutting board
    🍋citrus juicer

  2. Step 2/16

    Combine soy sauce, mirin, sriracha hot sauce, toasted sesame oil, pure maple syrup, garlic, and lime juice in a mixing bowl.

    soy sauce
    mirin
    sriracha hot sauce
    toasted sesame oil
    pure maple syrup
    garlic
    lime juice
    🥣mixing bowl
    🥄measuring spoons
    🥛measuring cup
    🥄whisk

  3. Step 3/16

    Whisk the marinade until the maple syrup is fully incorporated.

    soy sauce
    mirin
    sriracha hot sauce
    toasted sesame oil
    pure maple syrup
    garlic
    lime juice
    🥣mixing bowl
    🥄whisk

  4. Step 4/16

    Place the 24 oz skinless salmon portions in a freezer bag and pour in the marinade.

    skinless salmon portions
    soy sauce
    mirin
    sriracha hot sauce
    toasted sesame oil
    pure maple syrup
    garlic
    lime juice
    🛍️freezer bag

  5. Step 5/16

    Seal the bag and refrigerate the salmon overnight, turning the bag every few hours when possible.

    skinless salmon portions
    🛍️freezer bag

  6. Step 6/16

    Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.

    🍪large baking sheet
    📜parchment paper

  7. Step 7/16

    Remove the salmon portions from the marinade and place them on the lined baking sheet, reserving the marinade.

    skinless salmon portions
    🍪large baking sheet
    🛍️freezer bag

  8. Step 8/16

    Bake the salmon at 400°F (205°C) for about 20 minutes, until it flakes easily with a fork and remains slightly pink in the center.

    skinless salmon portions
    🍪large baking sheet
    🍴fork

  9. Step 9/16

    Sprinkle the baked salmon with 1 tsp toasted sesame seeds.

    toasted sesame seeds
    🥄measuring spoons

  10. Step 10/16

    Pour the reserved salmon marinade into a saucepan and bring it to a full boil.

    soy sauce
    mirin
    sriracha hot sauce
    toasted sesame oil
    pure maple syrup
    garlic
    lime juice
    🥘saucepan

  11. Step 11/16

    Reduce the boiled marinade for 5 to 6 minutes, stirring occasionally, until lightly thickened into a dipping sauce.

    soy sauce
    mirin
    sriracha hot sauce
    toasted sesame oil
    pure maple syrup
    garlic
    lime juice
    🥘saucepan
    🥄wooden spoon

  12. Step 12/16

    Dice 2 cups pineapple, dice 1 large avocado, finely dice 1/2 cup red onion, and finely chop 1/4 cup cilantro leaves.

    pineapple
    avocado
    red onion
    cilantro leaves
    🔪knife
    🪵cutting board
    🥛measuring cup

  13. Step 13/16

    Combine pineapple, avocado, red onion, and cilantro leaves in a large mixing bowl.

    pineapple
    avocado
    red onion
    cilantro leaves
    🥣mixing bowl

  14. Step 14/16

    Add 1/4 cup fresh lime juice to the salsa and season with sea salt and freshly cracked black pepper to taste.

    fresh lime juice
    sea salt
    freshly cracked black pepper
    🥣mixing bowl
    🥛measuring cup

  15. Step 15/16

    Gently toss the salsa until evenly coated, taking care not to mash the avocado.

    pineapple
    avocado
    red onion
    cilantro leaves
    fresh lime juice
    sea salt
    freshly cracked black pepper
    🥣mixing bowl
    🥄wooden spoon

  16. Step 16/16

    Serve each salmon portion with cooked rice, cooked vegetables, pineapple avocado salsa, extra cilantro, lime wedges, and the reduced maple sriracha sauce.

    skinless salmon portions
    cooked rice
    cooked vegetables
    pineapple
    avocado
    red onion
    cilantro leaves
    extra cilantro
    lime wedges

Composition

Ingredients

Types

Condiment, Soy, Alcohol, Spices, Oil, Fruit, Citrus, Seeds, Garnish, Vegetables, Aromatics, Herbs, Seasoning

Ingredients

Soy sauce, Mirin, Sriracha hot sauce, Toasted sesame oil, Maple syrup, Garlic cloves, Lime juice, Salmon portions, Toasted sesame seeds, Pineapple, Avocado, Red onion, Cilantro leaves, Sea salt, Black pepper, Rice, Vegetables, Cilantro, Lime

Allergens

Soy, Gluten, Sesame

Dietetics

Dietary regimen

Pescatarian, Dairy-Free

Calories

740 kcal

Macro nutrients

Protein: 43g, Total Fat: 25g, Saturated Fat: 4.5g, Carbohydrates: 89g, Dietary Fiber: 9g, Total Sugars: 30g, Omega-3 Fatty Acids: 2.8g

Nutritional Information

Minerals

Calcium: 87mg, Iron: 3.2mg, Potassium: 1210mg, Sodium: 1420mg, Magnesium: 105mg, Selenium: 55mcg

Vitamins

Vitamin A: 110mcg RAE, Vitamin C: 52mg, Vitamin D: 12mcg, Vitamin B12: 5.1mcg, Vitamin B6: 0.9mg, Folate: 110mcg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

mixing bowl, whisk, knife, cutting board, measuring spoons, measuring cup, freezer bag, large baking sheet, parchment paper, saucepan, wooden spoon, fork, citrus juicer

Appliances

oven, refrigerator, stovetop

Type

Type

Type Of Dish

Main Course, Seafood Dish, Meal Prep

Occasions

Weeknight Dinner, Midweek Meal, Meal Prep, Spring, Maple Season

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Canadian, Asian-Inspired

Geographic

Canada, New Brunswick

Various

Aspect

Texture

Flaky, Tender, Juicy, Creamy, Crisp, Saucy

Flavors

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

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked salmon or salsa out for more than 2 hours.,Discard sooner if held in hot conditions.), fridge : 3 days (Store cooked salmon, sauce, rice, and vegetables in airtight containers at or below 4°C (40°F).,Store pineapple avocado salsa separately in an airtight container.,Press plastic wrap directly onto salsa to limit avocado browning.), freezer : 2 months (Freeze cooked salmon and reduced sauce in airtight freezer-safe containers.,Do not freeze the pineapple avocado salsa because avocado texture will deteriorate.,Thaw salmon overnight in the refrigerator before reheating.)