sweet & spicy sriracha salmon
1/4 Cup soy sauce
2 Tablespoon brown sugar
1 Tablespoon rice vinegar
1 Tablespoon Sriracha
1 Tablespoon Ginger, grated
1 Tablespoon garlic, minced
1 Teaspoon Your Favorite Chipotle Rub
1 1/2 Teaspoon sesame oil
4 (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught
2 Tablespoon scallions, chopped
2 Tablespoon lightly toasted sesame seeds
In a large, plastic zipper bag, combine the soy sauce, brown sugar, vinegar, Sriracha, ginger, garlic, and sesame oil. Add the salmon (should be about 4 oz. each), toss to coat evenly, and marinate in the refrigerator for up to 1 hour. Remove the salmon from the bag. Discard the marinade.
When ready to cook, start your Z Grill, set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
Place the salmon directly on the grill grate, skin down, for 8-10 minutes for medium well.
Remove from the grill, sprinkle with scallions and toasted sesame seeds. Serve with white rice, brown rice, or quinoa and grilled baby bok choy. Enjoy!