This is one of the wild kings of freshwater protein: the almighty and wonderfully fatty salmon. But don’t think the fish gets all the glory in this delicious recipe, which is really all about the pairing sauces. You’ll have your choice between a smoky Sriracha or pineapple glaze to satisfy your spicy or sweet tooth. The good news? Whichever sauce you choose, you really can’t go wrong! Salmon is loaded with:
- Rich in Omega-3 Fatty Acids.
- Great Source of Protein.
- High in B Vitamins.
- Good Source of Potassium.
- Loaded With Selenium.
- Wild-caught salmon 1 lb.
- Extra-virgin olive oil (or spray olive oil) 1 tbsp
- Pepper 1 pinch
Smoky Sriracha Glaze
- Sugar-free maple syrup (or raw honey) 3 tbsp
- Smoked paprika 1 tbsp
- Sriracha 2 tbsp
- Tumeric (optional) 1 tsp
- Bragg liquid aminos or low-sodium soy sauce 1/2 tbsp
- Fresh-diced pineapple 1/4 cup
- Low-sodium ketchup or no-salt tomato sauce 1-1/2 tbsp
- Sugar-free maple syrup or raw honey 3 tbsp
- Apple cider vinegar 1 tsp
- Garlic, minced 1/2 clove
- Fresh lemon To taste
- Black pepper 1 pinch
- Fire up the grill, or heat the oven to at least 350 degrees F.
- Brush or spray the salmon with a little olive oil and a pinch or two of pepper.
- In a small bowl, mix together the ingredients for the smoky Sriracha glaze. Season to taste, and then set it aside.
- In a food processor or blender, mix together the ingredients for the pineapple glaze.
- Season to taste with fresh lemon and more pepper. Set it aside.
- Baste the salmon with either of the sauces and place it on the grill (or in the oven on a baking sheet) for 5-7 minutes. Flip the salmon, baste it with the sauce again, and grill or bake it for another 5-7 minutes.
- Repeat until the salmon is cooked to your desired readiness; just be careful not to overcook it. I recommend no more than 20 minutes at a temperature of 350 degrees F.
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