Few fish are as versatile as salmon. You can bake it, broil it, pan fry it, BBQ grill it, or eat it raw, (Sashimi-grade) or seared. It's a crowd favorite for its mild taste and pleasing texture and lauded for its healthy fats and antioxidants. We boost the health benefits by adding our own Micro Rainbow Mix and a no-sugar sriracha sauce by True Made Foods, called "Veracha" - a combo of vegetables and sriracha! We love all their condiments because they're naturally sweetened with vegetables, like jalapenos, tomatoes, carrots and squash.
Rest assured, your family will love this dish for its flavor, but you can smile knowing you cut the sugar and added more nutrients, all without compromising taste! Kudos to you!
Ingredients:
12 oz Wild Alaskan salmon (cut into four 3-inch portions)
S/P, to taste
1/4 cup sweet chili sauce
2 TBSP low sodium soy sauce (GF or regular)
2 TBSP sesame oil
1 clove of garlic minced
1-2 tsp toasted sesame seeds for topping
Micro Rainbow Mix, to garnish
Method:
Line a rimmed baking sheet with foil and set aside.
In large bowl, whisk the sweet chili sauce, soy sauce, sesame oil, Veracha Sauce and minced garlic.
Divide the mixture in half: half for marinating and half for coating the cooked salmon.
Place salmon in marinade and turn each piece to coat. Marinate 15 minutes.
Pre-heat oven to 275 degrees F.
Bake salmon on lined baking sheet for 14-16 minutes until the thickest part of the fish clocks in at 125 degrees F. (Salmon will be firm but still pink in the center. )
Remove from oven. Immediately plate up your salmon and pour the remaining sauce on it.
Top with sesame seeds, a squeeze of lemon and our Micro Rainbow Mix.
Looking for some tasty Side Dish options? Consider these: purple potatoes, rice pilaf and quinoa. Vegetables: try steaming broccoli, green beans or yellow zucchini. Potatoes can be sliced and stir fried in avocado oil and salt. Veggies can be steamed using a steamer or pot with steam basket. They are also tasty when stir fried in oil and light seasonings. Oh, and don't forget the Wine. CHEERS!
