grilled sriracha salmon with avocado pineapple salsa

INGREDIENTS


  • 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"

  • 1 Avocado, Diced

  • 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

  • To Taste sea salt

  • To Taste freshly ground black pepper

  • Bunch cilantro

  • As Needed Radishes, thinly sliced

  • As Needed Zucchini, thinly sliced

  • As Needed jasmine rice, cooked

PREPARATION


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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