Firecracker Salmon Oamc Recipes

FIRECRACKER SALMON

Steps:

• In a shallow bowl, whisk together the minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and sriracha to combine.
• Season salmon with salt, pepper and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.
• Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight (if time allows).
• Preheat oven to 370°F (190°C). Heat an oven proof skillet over medium heat with a small drizzle of oil.
• Sear salmon for 2-3 minutes on both sides, undisturbed, to get nice crust. (You may need to sear in batches depending on the size of your skillet.)Transfer to plate and repeat with remaining salmon.
• Return all salmon fillets to the skillet. Alternatively, transfer to baking dish.Bake for 8-10 minutes, or until cooked to your liking.Serve warm with chopped chives.

FIRECRACKER SALMON OAMC

Steps:

• Whisk together all ingredients except filets in medium bowl.
• Place filets in a glass baking dish, cover with marinade, cover, and refrigerate 4 to 6 hours.
• OR: Place filets in freezer bags (either all in one, or separately for individual servings) with marinade; if using separate bags, divide marinade equally.
• Place bags in freezer (remove from freezer the day before serving day and thaw in refrigerator).
• Prepare outdoor grill with coals about 5 inches from grate; oil or spray grate lightly.
• Grill 10 minutes per inch of thickness, turning halfway through cooking.
• NOTE: I substitute olive oil for the peanut oil, and then bake or broil the filets (olive oil does not stand up well to the intense heat of an outdoor grill).

FIRECRACKER SALMON

Steps:

• Combine 1/4 cup maple syrup, 1/2 of the jalapeno pepper, garlic, vinegar, salt, and black pepper in a mini food processor or small blender jar; blend until smooth.
• Place salmon fillets in a gallon-sized resealable plastic bag. Pour marinade on top, seal, and refrigerate for 20 minutes. Remove from refrigerator and let the bag sit at room temperature for 10 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Remove salmon from marinade and pat dry. Place salmon on the prepared baking sheet and season with additional salt and pepper. Slice remaining jalapeno pepper thinly and place on top of salmon.
• Bake in the preheated oven for 10 minutes. Brush 2 teaspoons maple syrup onto the fillets and return to the hot oven. Bake until fish flakes easily with a fork, an additional 3 to 5 minutes.