| Firecracker Salmon
American Contemporary
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| I love simple grilled salmon, but sometimes I want something different that's just as fast and easy. The spicy-sweet marinade becomes the sauce, and it is delicious over steamed rice or rice noodles. ~Joanna |
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| Ingredients |
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Marinade:
1/4 cup sriracha sauce
1/2 cup brown sugar
3 tablespoons soy sauce
3 large garlic cloves, minced
2 teaspoons crushed red pepper
1/2 teaspoon salt
Cooking:
4 6-ounce salmon fillets, preferably 1-inch thick in the middle
2 tablespoons neutral oil
1/4 cup water
2 green onions, green parts only, thinly sliced, for garnish
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Steps
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| 1 | In a plastic bag or container, combine marinade ingredients and mix well. Place salmon in marinade, turning to coat, and refrigerate for 60 minutes. |
| | 2 | Preheat oven to 400°F. |
| | 3 | In an ovenproof skillet over medium-high heat, add oil. Remove salmon from marinade, letting excess drip off, and place flesh-side down in hot oil. Reserve marinade. |
| | 4 | Sear for 2 to 3 minutes until well darkened and somewhat crispy, then flip and turn off heat. |
| | 5 | Add water to marinade, swish to mix, then pour into pan with salmon. Immediately place in oven and roast for 4 to 5 minutes until done (140°-145°F internal temperature). |
| | 6 | Remove to platter and pour sauce over salmon. Garnish with scallions and serve. |
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| Yield |
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original recipe yield: 4 servings
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