• 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

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!