Firecracker Salmon

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Firecracker Salmon
January 4, 2021
by
in Asian, Fish

Firecracker Salmon

Oven-baked firecracker Salmon flavoured with a savory sauce. A fresh and raw vegetable salad of cucumber and fennel with a sweet and sour dressing completes this tasty seafood dish.

Serving

2 People

Prep Time

20 Mins

Cook Time

10 Mins

Equipment

  • Large non-stick pans
  • Small mixing bowls
  • Mandoline slicer
  • Baking tray
  • Serving dish

Ingredients

For the marinade:

  • 1 tablespoon Sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic paste
  • 1 1/2 teaspoons ginger paste

For the fish:

  • Salmon
  • Peanut oil

For the salad:

  • ½ cucumber, deseeded and thinly sliced
  • 1 Fennel, thinly sliced
  • 1 Shallot, thinly sliced
  • ½ red chilli pepper, diced
  • 2 small radishes, thinly sliced
  • Coriander, roughly chopped
  • Thai basil
  • Mint, roughly chopped
  • ½ teaspoon ginger
  • 1 tablespoon maple syrup
  • 1 tablespoon vinegar
  • Fish sauce
  • Olive oil
  • Microgreens
  • Lime wedges

Instructions

  • 1 Make the marinade. Combine the Sriracha, soy sauce, brown sugar, garlic, and ginger in a bowl. Mix, and then add the salmon and coat it with the marinade. Set aside.
  • 2 Make the salad. Combine the cucumber, fennel, shallot, chilli, radish, coriander, Thai basil, and mint in a bowl. Toss everything together and then set aside.
  • 3 Make the salad dressing. Combine the ginger, maple syrup, vinegar, fish sauce, and olive oil in a small bowl. Whisk together. Give it a taste and adjust flavours according to taste. Set aside.
  • 4 Cook the fish. Preheat the oven to 180 on fan assist. Add peanut oil to a preheated pan. Sear one side of the fish until it gets a golden colour. Turn the fish over and sear on the heat for a few seconds. After that, transfer the fish to a tray and then pour over the remaining sauce and spread it evenly over the fish. Put the tray in the oven and cook for about 7-8 minutes. When done, take it out of the oven and let it rest for one minute.
  • 5 Serving suggestion. Pour the dressing over the salad. Add some microgreens and toss everything together. Serve the fish with the salad and a lime wedge on the side.

Recipe Notes

Did you make this recipe?

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook, and Twitter! Hashtag them #jaimeimbusch

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